Kritika Handa
In a bowl, mix yogurt, lemon juice, turmeric, cumin, coriander, garam masala, red chili powder, and salt. Add chicken cubes, coat well, and marinate for at least 30 minutes.
Heat oil in a pan and grill or sauté the marinated chicken until golden brown and fully cooked. Set aside.
In a separate pan, heat oil or ghee. Add cumin seeds and let them splutter. Add onions and cook until golden brown. Add ginger-garlic paste and sauté for a minute.
Add tomato puree, tomato paste, turmeric, red chili powder, garam masala, and salt. Cook until the oil separates from the masala.
Stir in heavy cream and sugar (if using) to balance the flavors. Simmer the sauce on low heat for 5 minutes until it becomes rich and creamy.
Add the cooked chicken to the sauce, and simmer for another 5-7 minutes until the chicken absorbs the flavors.
Garnish with fresh coriander and serve hot with naan, roti, or rice.