In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, salt, and black pepper. Add the chicken pieces and mix well to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add the marinated chicken (including the marinade) to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.

Pour in the tomato puree and bring to a simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through.

Stir in the heavy cream and cook for an additional 5 minutes until heated through. Adjust seasoning if needed.

Serve hot, garnished with fresh cilantro, alongside basmati rice or naan.