In a large bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and lemon juice. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes (up to 2 hours for best flavor).

Heat 1 tablespoon oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces (shaking off excess marinade) in a single layer. Cook for 5-6 minutes until lightly browned and nearly cooked through. Transfer the chicken to a plate and set aside.

In the same pan, reduce the heat to medium and add butter. Once melted, add the chopped onion and sauté until soft and golden, about 6-8 minutes. Stir in ginger-garlic paste and sauté for another minute until fragrant.

Add the tomato puree, chili powder, ground coriander, ground cumin, garam masala, and salt. Stir well and cook uncovered for 10-12 minutes, stirring occasionally, until the mixture is thick and the oil begins to separate from the sides.

If you want a silky gravy, let the sauce cool slightly and blend until smooth, then return it to the pan.

Add the cooked chicken pieces to the sauce. Stir in the cream and sugar or honey if using. Simmer uncovered for another 10 minutes, stirring occasionally, until the chicken is thoroughly cooked and the flavors meld.

Sprinkle with chopped fresh coriander. Serve hot with steamed basmati rice or naan.