1. Marinate the Chicken: In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric powder, and salt. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add a little oil. Once hot, add the marinated chicken pieces in batches and cook until browned and cooked through, about 5-6 minutes per side. Remove from the pan and set aside.

3. Prepare the Sauce: In the same pan, heat butter and oil over medium heat. Add chopped onions and cook until they turn soft and translucent. Add ginger-garlic paste and sauté for another minute.

4. Add Spices: Stir in red chili powder, garam masala, ground coriander, ground cumin, and turmeric powder. Cook the spices for 1-2 minutes until fragrant.

5. Add Tomatoes: Add the pureed tomatoes and cook until the oil starts to separate from the mixture, about 8-10 minutes.

6. Blend the Sauce: Once the tomatoes are cooked, allow the mixture to cool slightly. Then, transfer it to a blender and blend until smooth. Return the blended mixture to the pan.

7. Finish the Dish: Stir in the heavy cream and honey (or sugar). Add salt to taste. Simmer the sauce for a few minutes until it thickens slightly.

8. Add Chicken: Add the cooked chicken pieces to the sauce. Stir well to coat the chicken pieces with the sauce. Simmer for another 5-7 minutes, allowing the flavors to meld together.

9. Serve: Garnish with chopped fresh coriander leaves and serve hot with naan, rice, or roti.

This signature butter chicken recipe should be rich, creamy, and bursting with flavor. Adjust the spices and seasoning according to your taste preferences. Enjoy your homemade butter chicken!