Marinate 1.5 lb chicken in 1 cup plain yogurt, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp grated ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp chili powder
Cover and refrigerate for at least 1 hour, preferably overnight
Heat a grill pan, skillet, or broiler and cook the chicken until browned and cooked through
Cut the chicken into bite-sized pieces and set aside
Heat 2 tbsp oil or ghee in a large pan
Add 1 chopped onion and cook until soft and golden
Add 3 minced garlic cloves and 1 tbsp grated ginger and cook briefly
Add 1 tbsp tomato paste, 1 can crushed tomatoes, 1 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp turmeric, and salt to taste
Simmer the sauce for 10 to 15 minutes
Blend the sauce if a smoother texture is desired
Stir in 1/2 to 1 cup heavy cream or coconut cream
Add the cooked chicken to the sauce
Simmer for 5 to 10 minutes until heated through
Garnish with chopped cilantro
Serve with rice or naan