Heat pan in medium heat and add oil, and cook onions until 2-3 minutes, add garlic and cook until golden brown add ginger and cook for about 30 seconds. Set aside.
Cook chicken in a left over oil from cooking onions earlier. Cook for about 5-8 minutes until a little brown. Add back cooked onions, garlic, ginger and spices (garam masala, cumin, cayenne, paprika/chili powder, and turmeric).
Add tomato sauce, butter and chicken bouillon cube and simmer for about 3-5 minutes. Add cream, salt and pepper to taste and simmer for another 3 minutes while stirring continuously/frequently. Turn off heat and drizzle/add yogurt.
Serve with naan or white rice with a side of vegetables.
