In a large bowl, whisk together Greek yogurt, lemon juice, ginger-garlic paste, 1 tsp garam masala, cumin, chili powder, turmeric, and sea salt. Add the halal chicken thigh pieces and toss until completely coated. Marinate for at least 20 minutes (or cover and chill for up to 12 hours).

Heat 1 tablespoon ghee or oil in a deep skillet or heavy Dutch oven over high heat. Add the chicken pieces in a single layer (shake off excess marinade) and sear for 3-4 minutes per side until charred edges form. The chicken does not need to be cooked through. Transfer to a clean plate.

In the same pan, melt 2 tablespoons of butter over medium heat. Add pureed onion and cook for 5-6 minutes until sweet and golden. Add minced ginger and garlic, sautéing for 1 minute until fragrant.

Pour in the tomato puree, 1 tsp chili powder, and 1/2 tsp salt. Simmer gently for 8-10 minutes, stirring occasionally, until the oil begins to separate from the tomato base and the sauce turns deep red.

Reduce heat to low and stir in the heavy cream and honey. Bring to a gentle simmer for 3 minutes until a silky, vibrant orange-red makhani sauce forms. (Optional pro tip: blend with an immersion blender for ultra-smooth velvet texture).

Add the seared chicken along with any resting juices into the sauce. Simmer gently on low for 8-10 minutes until the chicken is cooked through and tender.

Stir in the remaining 2 tablespoons cold butter, 1 tsp garam masala, and crushed kasuri methi (fenugreek leaves). Simmer for 1 minute until butter is melted into the sauce.

Garnish with a drizzle of heavy cream and fresh chopped cilantro. Serve piping hot with warm charred garlic butter naan and fragrant basmati rice.