Marinate the chicken: In a large bowl, whisk together Greek yogurt, garlic paste, grated ginger, garam masala, cumin, turmeric, Kashmiri chili powder, salt, and lemon juice. Add chicken chunks, tossing to coat thoroughly. Marinate for at least 30 minutes (or up to overnight in the refrigerator).

Sear / Broil the chicken: Heat 1 tablespoon oil in a large cast-iron skillet over high heat (or preheat your oven broiler to HIGH). Cook chicken chunks in batches for 3-4 minutes per side until charred edges form and chicken is 80% cooked. Transfer to a clean plate and set aside.

Cook the aromatics: Melt 2 tablespoons ghee and 1 tablespoon butter in a heavy Dutch oven over medium heat. Add diced onions and cook for 6-8 minutes until soft and golden brown.

Bloom spices: Add minced garlic and grated ginger, cooking for 1 minute until aromatic. Stir in cumin, ground coriander, and garam masala, toasting the spices in the butter for 60 seconds.

Simmer tomato base: Pour in pure tomato puree and brown sugar. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until tomatoes deepen in color and oil starts to separate.

Add cream: Pour in the heavy cream, stirring continuously until the sauce transforms into a luscious, velvety orange-red gravy.

Simmer chicken in sauce: Add the charred chicken chunks along with any resting juices into the simmering masala sauce. Simmer gently on low for 8-10 minutes until chicken is completely cooked through and fork-tender.

Finish with fenugreek & cilantro: Crush dried fenugreek leaves (kasoori methi) between your palms and stir into the curry. Garnish with a swirl of heavy cream and freshly chopped cilantro. Serve piping hot with fragrant basmati cumin rice and charred garlic naan!