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Make sauce & marinate: In a shallow dish, mix together yogurt, lemon juice, ginger, garam masala, turmeric, cumin, salt, cayenne, and garlic cloves. Add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30-60 minutes or up to overnight.
Cook the chicken: When your chicken is finished marinating, heat oil and 1 Tablespoon (14g) butter in a large skillet over medium heat until shimmering. Add chicken (in batches if necessary to avoid overcrowding) until browned on both sides. Remove to a plate and cover with foil.
With skillet still on medium heat, add onion and cook several minutes, stirring frequently, until translucent.
Add garlic and ginger and cook until fragrant, about 30 seconds.
Add garam masala, cumin, coriander, salt, pepper, and ground cinnamon (if using a cinnamon stick, do not add yet) and stir together.
Add whole peeled tomatoes and sugar and stir, breaking up the tomatoes as you stir.
Carefully transfer sauce to a blender and blend until mostly smooth.
Transfer mixture back to your skillet on medium/low heat. Add cream and remaining 1 Tablespoon (14g) butter and stir to combine.
Return chicken to the pan, add cinnamon stick (if using), and allow to simmer at least 30 minutes before serving.
Serve with basmati rice and naan, enjoy!