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In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt.
Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Heat a large skillet or grill pan over medium-high heat. Lightly grease with oil.
Cook the marinated chicken pieces for 3-4 minutes per side until lightly browned but not fully cooked. Remove from heat and set aside.
In the same skillet, melt the butter with the oil over medium heat. Add the onion and sauté until golden brown, about 5-7 minutes.
Stir in the garlic and ginger and cook for 1-2 minutes until fragrant.
Add the tomato puree, cumin, garam masala, chili powder, and cinnamon. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Add the partially cooked chicken to the sauce and stir to coat.
Stir in the cream and simmer on low heat for 10-15 minutes, or until the chicken is tender and fully cooked.
Add the remaining butter and sugar (if using) to enhance the sauce’s richness and balance the flavors. Adjust salt to taste.
Garnish with chopped fresh cilantro.
Serve hot with basmati rice, naan, or roti.