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If using chicken legs, remove skin, and separate thigh from drumstick. Score the chicken with a sharp knife.
Combine tandoori marinade ingredients in a bowl, add more chili as necessary to get a deep orange color.
Add chicken to marinade, cover and let marinate for 1-3 hours.
Add chicken to a wire rack and broil on high for 10 minutes per side (try to get the chicken as close to the broiler as possible, if using induction). Then bake at 350F or 175C until fully cooked (8-10 minutes). Let cool, then chop until smaller pieces.
Heat a small amount of neutral oil over medium heat, add onions and saute until softened. Add ginger-garlic paste and cook for 2 min more, then add the tomatoes and let simmer until they have fully broken down (10-15 min).
Blend and strain the gravy
Finish the gravy over low-medium heat with cumin, sugar, green chili, garam masala, salt to taste, and kashmiri chili. stir until combined.
Add the chicken, stir until fully incorporated and warmed through, then add butter and let it melt before finishing with heavy cream. stir to combine.