Trim excess fat from chicken thighs and cut into 1 to 1½-inch cubes. In a bowl combine yogurt, ginger paste, garlic paste, garam masala, ground cumin, ground coriander, turmeric, red chili powder (or paprika), salt, lemon juice and 1 tablespoon oil. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor.

Cook the marinated chicken

Preheat oven to 475°F (245°C) with rack in the middle (or preheat a grill). Thread chicken on skewers or spread on a parchment-lined baking sheet. Roast for 8–12 minutes until edges char slightly and internal temperature reaches 165°F (74°C). Alternatively, sear pieces in a hot skillet with 1 tablespoon oil until browned and cooked through (about 6–8 minutes). Remove cooked chicken and set aside. Reserve any juices.

Sauce (tomato-cream base)

Sauté aromatics

In a heavy skillet or saucepan over medium heat, melt 3 tablespoons butter with 1 tablespoon oil. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Add 1 teaspoon garlic paste and 1 teaspoon ginger paste and sauté 1 minute until fragrant.

Toast spices and add tomato

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander and 1 teaspoon paprika (or Kashmiri chili powder). Cook the spices about 30 seconds to bloom. Add 1 cup tomato puree and cook, stirring, for 6–8 minutes until the puree darkens and oil begins to separate from the tomato mixture.

Simmer and finish sauce

Add ½ cup water or chicken stock to loosen the sauce and simmer 4–5 minutes. Stir in ½ cup heavy cream, 1 teaspoon crushed kasuri methi and ½ teaspoon sugar. Taste and adjust salt (about ¾ teaspoon). Simmer gently 3–4 minutes until the sauce is silky and slightly thickened.

Combine chicken with sauce

Add the roasted or seared chicken pieces (and any collected juices) into the sauce. Gently simmer together 3–5 minutes so the chicken absorbs the sauce flavors. If sauce is too thick, add up to 2–3 tablespoons water to reach desired consistency.

Finishing & Garnish

Stir in 1 tablespoon butter for gloss and richness. Sprinkle chopped cilantro over the curry. Serve hot with lemon wedges on the side (squeeze a little lemon if desired).