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In a bowl, toss your chicken chunks with ¼ cup plain yogurt, ½ teaspoon turmeric, ½ teaspoon salt, and a squeeze of lemon juice. Let it marinate for 20–30 minutes while you prep the curry base.
Heat 2 tablespoons of oil in a deep skillet or Dutch oven over medium heat. Add the chopped onions and cook for 6–8 minutes until golden and soft. Stir in garlic and ginger, and sauté for another minute.
Add cumin, coriander, turmeric, paprika, cinnamon, and sugar. Stir constantly for 30 seconds until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Add the marinated chicken and sear until lightly browned on all sides.
Add ½ cup chicken broth or water. Stir to release any browned bits from the bottom of the pan. Reduce heat to low, then gently stir in the coconut cream. Season with salt and let the curry simmer uncovered for 15–20 minutes, stirring occasionally, until thick and creamy.
Add lemon juice to brighten the flavors, if desired. Adjust seasoning to taste. Sprinkle chopped herbs over the top.
Heat naan in a dry skillet for 30 seconds per side or wrap in foil and place in a warm oven for 5 minutes. Brush with melted butter or ghee if you like a softer texture.
Spoon the curry into bowls and serve hot with naan for scooping and optional basmati rice for soaking up all that rich sauce.