In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, and a pinch of salt. Add the cut chicken, ensuring it's evenly coated. Cover and refrigerate for at least 1 hour, ideally overnight.

Preheat your oven to 400°F (200°C). Spread marinated chicken on a baking sheet or sear in a hot pan. Bake or sear for 15–20 minutes until cooked through. Let the chicken rest.

In a saucepan, melt butter or ghee over medium heat. Add chopped onions and sauté until golden brown (5–7 minutes), then add garlic and ginger for another minute.

Mix in tomato paste and spices, toasting for 2 minutes. Add crushed tomatoes and cook for 10 minutes on a gentle simmer. Adjust the sauce's thickness with water if needed.

Slowly stir in cream or coconut milk and bring to a gentle simmer. Add the chicken and warm through for 5 minutes. Ensure the sauce is creamy and flavorful.

Remove from heat. Garnish with cilantro and a squeeze of lemon juice. Serve hot with rice, naan, or roti.