Marinate the Chicken:In a bowl, mix the chicken pieces with Greek yogurt, lemon juice, ½ tsp garam masala, turmeric, and salt. Marinate it for at least 30 minutes (optional but enhances flavour).
Cook the Chicken:Heat 1 tbsp butter and olive oil in a skillet over medium heat. Add the chicken and cook until browned and fully cooked. Remove from the pan and set aside.
Saute the Aromatics: In the same skillet, add 1 tbsp butter. Sauté onions until translucent. Add garlic and ginger, and cook until it gets fragrant.
Add Spices & Tomato Puree:Add cumin, remaining garam masala, paprika, chili powder, and salt. Stir in tomato puree and cook for 5–7 minutes, allowing it to reduce and darken slightly.
Add Cream & Chicken: Lower the heat and add heavy cream and the remaining 1 tbsp butter. Stir well. Return the chicken to the pan and simmer for 10 minutes.
Garnish & Serve:Sprinkle chopped cilantro on top and let it rest for 5 minutes before serving.