In a large mixing bowl, combine yogurt, lemon juice, turmeric, cumin, coriander, paprika, and salt until well blended. Add the chicken pieces and refrigerate for at least 1 hour or overnight.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Sear the marinated chicken for about 4–5 minutes on each side until golden brown, then remove and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil and sauté the chopped onion for about 5–6 minutes until golden. Then stir in minced garlic and ginger for 2 minutes.

Pour in the tomato sauce, stir, and allow to simmer for about 10 minutes. Optionally add fenugreek leaves during this step.

Return the seared chicken to the skillet, add heavy cream and butter, and cook for another 5 minutes over low heat.

Adjust seasoning as needed, sprinkle garam masala, and garnish with fresh cilantro before serving.