In a large bowl, mix the chicken with yogurt, ginger-garlic paste, turmeric, cumin, coriander, chili powder, garam masala, salt, and lemon juice. Let it marinate for at least 30 minutes (up to 2 hours).

Heat 2 tablespoons of butter in a large pan over medium-high heat. Cook the marinated chicken in batches, searing it for 5-7 minutes on each side until browned and almost cooked through. Set the chicken aside.

In the same pan, melt the remaining 2 tablespoons of butter. Add chopped onion and cook until golden brown, about 5 minutes. Stir in the ginger-garlic paste and cook for another minute.

Add the garam masala, cumin, coriander, cinnamon, and chili powder, and cook for 1-2 minutes to allow the spices to bloom.

Stir in the tomato puree and simmer for 10-12 minutes until the sauce thickens and the flavors meld together.

Return the seared chicken to the pan with any juices. Add kasuri methi (if using) and salt to taste. Pour in the cream and simmer for 5 minutes until the chicken is fully cooked and the sauce is smooth.

Garnish with fresh cilantro and serve with basmati rice or naan bread.