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Cube and marinate the chicken in plain yogurt, olive oil, salt, turmeric, cumin, coriander, garam masala, black pepper, and cayenne pepper for about 12 hours.
Sautee chopped red onion, ginger, Fresno chile, garlic, cardamom pods, cloves, garam masala, turmeric, cumin, and cayenne pepper in a pan.
Add butter, cilantro, tomato sauce, heavy cream, and lemon juice to the pan and simmer until fragrant.
Blend the mixture into a smooth curry sauce.
Strain the curry sauce and combine it with cooked chicken in a pan.
Serve the curry with naan bread and basmati rice.