Prepare the chicken: Cut the chicken into 1-inch pieces and add them to a bowl. You can leave the chicken whole if you prefer or if you are using bone-in pieces.

Make marinade: Scatter ½ teaspoon salt, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon ground turmeric, ¼ teaspoon black pepper, and optional cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.

Make ahead: The chicken can be left to marinate for up to 24 hours; it should be covered and stored in the refrigerator.

Blend the aromatics: Add garlic, ginger, onion, and ½ cup of water to a blender or food processor. Blend until mostly smooth. You can also use an immersion blender with a cup attachment.

Brown the chicken: Heat the oil or ghee in a wide skillet (with a lid) over medium-high heat. Arrange the marinated chicken in the pan in one layer and brown on both sides, 2 to 3 minutes per side. Remove the chicken from the pan and place the skillet back on the heat.

Cook the aromatics: Add the onion-ginger mixture and cook, stirring often, until all the water evaporates, about 5 minutes.

Stir in the remaining ½ teaspoon ground cumin, ½ teaspoon coriander, and ¼ teaspoon turmeric over the onion-ginger mixture and cook for about 20 seconds. Stir in 2 tablespoons of tomato paste, turn the heat down to medium-low, and cook another minute.

Add the yogurt: Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding any more. Adding the yogurt slowly prevents it from curdling.

Simmer the chicken: Return the chicken pieces and any accumulated juices to the pan, along with the remaining 1 cup of water and ¾ teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and cover with a lid. Simmer, covered, for 20 minutes.

To finish: Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final ¼ teaspoon of salt if you feel that it is needed. Turn the heat back to medium-high and cook, stirring occasionally, until the sauce has reduced and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.