In a bowl, combine yogurt, lemon juice, salt, cumin, garam masala, turmeric, paprika, and cayenne.
Add chicken and toss to coat well. Set aside on the counter while you start the sauce. This quick marinade adds flavor and tenderizes fast.
Heat ghee and oil in a large skillet over medium-high heat until shimmering.
Add onion and cook, stirring, until translucent and lightly golden, about 3 minutes.
Stir in garlic and ginger; cook 30 seconds until fragrant.
Add tomato paste; cook, stirring, 1 minute to caramelize. This step deepens the tomato flavor quickly.
Pour in tomato puree, garam masala, coriander, and sugar. Simmer 2 minutes to blend.
Increase heat to high. Shake excess marinade from chicken and add the pieces to the skillet. Spread into an even layer.
Cook without moving for 2 minutes to get light browning, then stir and cook 3–4 minutes until chicken turns opaque and nearly cooked through.
Reduce heat to medium. Stir in cream and simmer 1–2 minutes until the sauce thickens slightly and the chicken cooks through.
Off the heat, swirl in cold butter pieces until melted for a glossy finish. Taste and adjust salt or a pinch more sugar if needed.
Garnish with cilantro and a squeeze of lemon for freshness.
Serve with basmati rice or naan to catch every drop of sauce.
