How to Make It
Preheat oven to 375°F. Stir together turmeric, garam masala, coriander, cumin, crushed red pepper, and garlic in a small bowl. Pulse chicken and yogurt in a food processor until meat is shredded, 6 to 8 times. Stir in 1 teaspoon of the salt and half of the turmeric-spice mixture. Set aside.
Cook butter in a large Dutch oven over medium-high until foamy. Stir in onion, tomato paste, and remaining 1 teaspoon salt. Cook, stirring occasionally, until onion softens and tomato paste begins to brown, about 4 minutes. Stir in remaining turmeric-spice mixture; cook, stirring often, until very fragrant, 4 to 5 minutes. Add tomato puree; increase heat to high, and bring to a boil. Stir in chicken-yogurt mixture; simmer 2 minutes. Remove from heat; let cool 10 minutes. Stir in cream cheese and 1/2 cup of the cilantro.
Transfer mixture to a 2-quart round baking dish. Bake in preheated oven until bubbly and lightly browned, 25 to 30 minutes. Let cool 10 minutes.
Sprinkle with remaining cilantro. Serve with rice cakes and/or naan chips.