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Add the chicken, yogurt, lemon juice, ginger garlic paste, and all marinade spices to a bowl. Mix well and marinate for at least 30 minutes.
Cook the chicken in a pan or air fryer at 380F for 12-14 minutes until lightly charred and fully cooked. Set aside.
Heat butter and oil in a large pan over medium heat. Add onions and cook until soft and lightly golden. Add a bit of water if the onions stick to the pan.
Add ginger garlic paste and cook for 1 minute. Add the canned tomatoes and simmer for 8 to 10 minutes until slightly thickened.
Add Kashmiri chili powder, coriander powder, turmeric and salt. Cook for another 1 to 2 minutes.
Blend the sauce until completely smooth, then return it to the pan. Add 0.5 cup water to thin out the gravy slightly.
Lower the heat completely, then slowly stir in the Greek yogurt so the sauce stays smooth and creamy.
Add the chicken back in. Finish with garam masala and crushed kasoori methi, then simmer for 3 to 5 minutes before serving.