Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, 1 teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
Place a large skillet over medium-high heat and melt 1 ½ tablespoons butter.
Add chicken and sauté for 3 to 4 minutes.
Using a slotted spoon, transfer chicken to a plate and set aside.
Add remaining butter to skillet. Add shallot, garlic and ginger and sauté 3 to 4 minutes.
Add remaining spices and continue to sauté for an additional 3 to 4 minutes.
Stir tomato puree into skillet and lightly season with salt and pepper.
Lower heat to medium-low and simmer for 5 minutes.
Stir chicken back into skillet, season with salt and pepper and continue to simmer for about 10 minutes.
Stir cream or yogurt into chicken mixture and simmer for an additional 3 to 5 minutes or until sauce is thick (enough to thoroughly coat chicken) and creamy. Adjust seasonings.
Top with chopped cilantro and serve over basmati rice, with a side of grilled pita bread.