Rinse the chicken, pat dry, and cut into bite-size pieces.

Combine yogurt, lemon juice, cumin, chili powder, black pepper, cinnamon, turmeric, salt, ginger-garlic paste, and cilantro in a bowl to make the marinade.

Coat the chicken pieces with the marinade.

Refrigerate the marinated chicken for several hours or preferably overnight.

Cook the marinated chicken on a grill or under a broiler until cooked through.

In a pan, melt ghee or butter over medium heat.

Cook the chopped onions in the melted ghee or butter until softened.

Add minced garlic and chopped green chilies to the pan and cook for a minute.

Add salt, brown sugar, ground cardamom, ground coriander, cumin, paprika, and garam masala to the pan and stir to combine.

Add the cooked chicken and tomato sauce to the pan.

Simmer the mixture for 10 minutes.

Stir in the cream and combine well.

Garnish with chopped cilantro before serving.