Peel 2 cloves of garlic and 1 cm of ginger. Crush the garlic cloves and grate the ginger.

Cut the chicken fillets into 2 to 3 cm pieces. In a bowl, mix yogurt with garam masala, paprika, chili powder, crushed garlic, and grated ginger.

Add the chicken pieces and mix. Cover with plastic wrap and refrigerate for at least 30 minutes, up to overnight for more flavor.

Peel the onion and cut it in half, then into thin slices.

Peel the remaining garlic cloves and crush them. Peel the remaining ginger and grate it.

In a sauté pan, pour 2 tablespoons of olive oil. Add the onion, crushed garlic, and grated ginger. Mix in the ground coriander and sauté until the onions become translucent.

Add the peeled tomatoes and mix well. Crush the tomatoes if they are not pre-crushed. Let the sauce simmer.

Meanwhile, grill the marinated chicken in a non-stick grill pan or a baking dish for about 10 minutes in a preheated oven at 200°C, turning the pieces halfway through.

Add the butter and cream to the sauce, mixing well. Include the grilled chicken pieces with the marinade, coating them gently. Continue to cook on low heat for 15 to 20 minutes, ensuring the mixture barely simmers.

Serve immediately with basmati rice (or Indian rice), naan bread, and chopped fresh coriander.