In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, and salt. Mix well to create a creamy marinade. Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 1 hour.

Heat a large skillet or frying pan over medium-high heat and add butter or ghee. Once hot, add marinated chicken pieces. Sear for about 4-5 minutes per side until fully cooked. Remove and set aside.

In the same skillet, lower the heat and add more butter or oil if needed. Sauté onions for 5-7 minutes until translucent. Add minced garlic and ginger, cooking for another 1-2 minutes.

Sprinkle in additional turmeric, garam masala, cumin, coriander, and chili powder. Toast spices for 1-2 minutes. Introduce tomato paste, stirring for about 2 minutes before adding crushed tomatoes.

Pour in crushed tomatoes and bring to a gentle simmer. Cook on medium heat for 10-12 minutes until thickened.

Reduce heat to low, stir in heavy cream or coconut milk. Add cooked chicken, ensuring well-coated. Simmer together for an additional 5 minutes.

Before serving, stir in lemon juice and sprinkle with cilantro. Serve hot with basmati rice or naan.