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In a bowl, combine chicken with all of the MARINADE, cover with plastic wrap and let marinate for 30 minutes or overnight in the fridge.
Place a large skillet or pot over medium-high heat. Add 2 tablespoons of olive oil.
When sizzling, add chicken pieces in batches, making sure not to crowd the pan. Cook until browned, for about 3-5 minutes per side. Set aside on a plate and cover with foil to keep it warm.
Add the butter to the same pan and melt it. Add the onion and cook until translucent, stirring occasionally, this will take about 5 minutes.
Add garlic and ginger and sauté for 1 minute until fragrant.
Add ground cumin, garam masala, paprika and cook for about 20 seconds until fragrant, stirring occasionally.
Next, add tomato sauce, chili powder, and salt. Simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and achieves a brown-red color.
Remove from heat, and transfer the mixture into a blender, blend until smooth. If needed, add a few tablespoons of water. Make sure your blender is heatproof.
Pour the puréed sauce back into the pan over medium heat and stir in the cream and sugar.
Add the chicken back into the pan and cook for an additional 10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve over basmati rice with naan.