1. In a large bowl, combine the yogurt, lemon juice, cumin, garam masala, turmeric, cayenne pepper, and salt. Mix well.
2. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes. If you have more time, let it sit for up to 2 hours to deepen the flavors.
3. In a large skillet, melt the butter over medium heat. Add the onions and sauté until they are golden brown, about 5-7 minutes.
4. Stir in the garlic and ginger, cooking until fragrant, approximately 1-2 minutes.
5. Add the marinated chicken to the skillet. Cook until the chicken is browned on all sides, about 8-10 minutes.
6. Stir in the tomato puree and bring the mixture to a simmer. Allow it to cook for about 10 minutes, stirring occasionally.
7. Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 5 minutes, or until the chicken is fully cooked through.
8. Season with additional salt if needed and garnish with fresh cilantro before serving.

I remember my grandmother’s kitchen always filled with the aroma of spices, and this dish brings me right back to those cherished moments. Cooking should be intuitive, like how she taught me—trust your senses and adjust the spices to your liking.