Marinate 1 lb chicken pieces with 1/2 cup plain yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp salt, 1 tsp chili powder, 1 tsp turmeric, and 1 tsp garam masala
Let the chicken marinate for at least 30 minutes
Heat 2 tbsp oil or butter in a pan
Cook the marinated chicken until browned and mostly cooked through
Remove the chicken from the pan and set aside
In the same pan, add 2 tbsp butter
Add 1 chopped onion and cook until soft
Add 1 tbsp ginger-garlic paste and cook briefly
Add 2 chopped tomatoes or 1 cup tomato puree
Add 1 tsp chili powder, 1 tsp coriander powder, 1 tsp garam masala, and salt to taste
Cook until the mixture thickens and the oil separates
Blend the sauce until smooth, if desired
Return the sauce to the pan
Add 1/2 cup water if needed to adjust consistency
Add the cooked chicken to the sauce
Simmer for 10 to 15 minutes
Add 1/4 to 1/2 cup cream
Add 1 tbsp butter
Stir well and cook for 2 to 3 minutes
Garnish with chopped cilantro
Serve hot with naan or rice