In a mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, and spices. Add chicken pieces, cover, and refrigerate for at least 30 minutes or overnight.

Heat oil in a skillet over medium-high heat. Remove chicken from marinade and cook in batches for 5–7 minutes until browned. Transfer to a plate.

In the same skillet, reduce heat and add butter or ghee. Once melted, add onions and sauté until translucent. Add minced garlic and grated ginger, stirring until fragrant.

Stir in tomato paste and crushed tomatoes, simmer for 5 minutes until thickened.

Return chicken to skillet, add cream or coconut milk, and simmer for 10–15 minutes until cooked through.

Taste sauce, adjust seasoning, and garnish with cilantro and lemon juice before serving.