In a mixing bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, paprika, chili powder, salt, grated garlic, and grated ginger. Add the chicken pieces, mix well, cover, and marinate in the fridge for at least 20 minutes, or up to 4 hours.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces (shake off excess marinade). Sear on all sides until browned and nearly cooked through, about 5–7 minutes. Remove chicken to a plate and set aside.

In the same skillet, add another tablespoon of oil. Add chopped onions and sauté until soft and golden, 6–8 minutes. Stir in garlic, ginger, and green chilies, cooking for 1 minute until fragrant.

Sprinkle in cumin, coriander, turmeric, garam masala, paprika, and chili powder. Stir constantly for 30 seconds to toast the spices.

Pour in the crushed tomatoes and add salt. Stir well, reduce heat to medium-low, and simmer for 10–12 minutes, until slightly thickened. Add sugar if tomatoes are too acidic.

Reduce heat to low. Stir in heavy cream and simmer for 3–4 minutes until the sauce becomes creamy and orange.

Return browned chicken to the skillet with any juices. Simmer gently for 8–10 minutes until chicken is cooked through and sauce is thickened. Taste and adjust seasoning if needed.

Sprinkle with chopped fresh cilantro. Serve hot with rice or naan.