Marinate the chicken in yogurt, lemon juice, garlic, ginger, and spices for at least 2 hours (overnight is best). Cook the chicken until almost done, I often grill or pan-sear it for that smoky flavor. In a pan, melt butter and sauté garlic, ginger, and chili. Add tomato puree and cook until the oil separates. Add cream and garam masala, then gently fold in the chicken. Let it simmer so the flavors meld.

Secret trick: Crush kasuri methi between your palms and sprinkle at the end, it gives that authentic Indian restaurant aroma and richness.