Marinate the Chicken: Combine yogurt, lemon juice, turmeric, cumin, coriander, paprika, and salt. Coat the chicken, cover, and refrigerate for at least 1 hour.

Sear the Chicken: Heat 1 tablespoon oil in a skillet. Add chicken pieces, cooking for 5 minutes on each side until browned. Remove from skillet.

Sauté the Aromatics: In the same skillet, add 1 tablespoon oil and chopped onions. Cook for 5-7 minutes until golden brown.

Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for 2 minutes until fragrant.

Create the Sauce: Pour in tomato sauce and simmer for 10 minutes, stirring occasionally.

Combine Chicken with Sauce: Return chicken to the pan and let it cook on low for 5-7 minutes until cooked through.

Add Cream and Butter: Stir in heavy cream and butter until creamy—about 3 minutes.

Finish with Spices: Add garam masala and simmer for another 5 minutes.

Garnish and Serve: Remove from heat and garnish with cilantro. Serve over chosen rice.