In a bowl, combine the cubed breast meat and legs of 4-5 chukar along with 1/2 cup yogurt, 2 cloves chopped garlic, 1 tbsp finely grated ginger, 2 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder and a healthy pinch of kosher salt. Refrigerate for a minimum of 1 hour to overnight.
Heat oil to sizzling in a large pot, then add the marinated meat in batches, making sure not to crowd the pan. Cook until lightly browned on the outside and set aside.
Add butter to the pan. Sweat the onions for 5 to 10 minutes. Once they’re translucent and starting to brown, stir in the remaining garlic and ginger. Then, a minute or two later, add the remaining coriander, cumin, chili powder, garam masala, and tomatoes. Cook uncovered for 10-15 minutes.
Turn off the heat. Add 1 cup of cream and, using an immersion or a countertop blender, puree the sauce. Return the sauce to the pan along with the chukar and let it simmer until the meat is sufficiently cooked.
Finish with chopped cilantro and your choice or rice, cooked cauliflower, or naan.
