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Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
Toss chicken with 1 ½ tsp. salt, ½ tsp. pepper, and 1 tsp. garam masala in a medium bowl.
Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
Heat same skillet over medium-high and add butter, chopped onion mixture, ½ tsp. salt, and ¼ tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 ½ tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.