In a large bowl combine the yogurt, ginger paste, garlic, salt and pepper.
Add in the chicken thigh chunks and stir to coat.
Place in the refrigerator and let marinate for one hour.
When the chicken is finished marinating. Heat a large skillet over medium high heat and cook the chicken through, about 8 minutes. The chicken and marinade will release liquid. This needs to be poured off so your sauce isn't thin.
Stir in the garlic, ginger paste, Garam Masala, smoked paprika and salt.
Let it cook for one more minute.
Add in the tomato paste, tomato sauce, butter and heavy cream.
Stir and let cook for a few minutes to thicken.
Serve with steamed cauliflower rice and fresh cilantro.