In a large bowl, combine the yogurt, 1 tbsp grated ginger, 1 tbsp minced garlic, 1 tsp turmeric, 1 tsp garam masala, Kashmiri chili powder, 1 tsp cumin, lemon juice, and 1/2 tsp salt. Whisk until smooth. Add the chicken pieces and mix thoroughly to coat. Cover and refrigerate for at least 4 hours, or preferably overnight.

Cook the chicken until cooked through and slightly charred. You can grill on skewers, pan-fry in a hot skillet with oil, or broil in the oven.

While the chicken cooks, heat ghee or oil in a large pot over medium heat. Add the onion and sauté until soft (5-7 minutes). Add 1 tbsp grated ginger and 1 tbsp minced garlic and cook for 1 minute until fragrant.

Stir in 1 tsp ground cumin, ground coriander, and 1/2 tsp turmeric. Cook for 30 seconds to toast the spices.

Pour in the crushed tomatoes, bring to a simmer, and cook for 10 minutes to thicken. Stir in the heavy cream and sugar.

Crush the kasoori methi between your palms and add to the sauce. Season with salt to taste. Add the cooked chicken to the sauce and simmer for 5 more minutes. Garnish with fresh cilantro before serving.