In a large bowl, mix together Greek yogurt, lemon juice, ginger-garlic paste, and your spices. Cut the chicken into bite-sized pieces and add to the marinade, ensuring every piece is fully coated. Cover the bowl and refrigerate for at least 1 hour.

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken in batches. Sear for 5-7 minutes until golden-brown on all sides, then remove from skillet.

In the same skillet, add butter or ghee for a rich flavor, and sauté the chopped onions for about 5-6 minutes until golden brown. Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Stir in tomato paste and crushed tomatoes, blending well. Bring to a gentle simmer and cook on low heat for 10-15 minutes until the sauce thickens.

Whisk in heavy cream or coconut milk, season with salt and sugar to balance acidity, and simmer for another 5 minutes on low heat.

Return the seared chicken to the skillet, nestle it in the sauce, and simmer for 5 minutes to meld flavors.

Squeeze fresh lemon juice over the dish and garnish with chopped cilantro. Serve hot with naan or basmati rice.