On a cutting board, slice the chicken into bite size pieces.
Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven 430˚F (220˚C).
Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
Bake for about 15 minutes, until slightly dark brown on the edges.
Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
Pour in the cream and mix well with the onion and spices.
When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
Serve with naan bread and rice and garnish with parsley.