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In a bowl, combine chicken, yogurt, ginger-garlic paste, spices, salt, and lemon juice. Mix well and rest for 20 minutes (or up to 8 hours refrigerated for deeper flavor).
Heat 1 tbsp oil in a pan. Add marinated chicken and cook on medium heat for 6–8 minutes, turning occasionally, until lightly charred and cooked through. Remove and set aside.
In the same pan, add butter. Add whole spices (bay leaf, cardamom) and chopped onion. Sauté for 5–6 minutes until onions turn soft and lightly golden.
Add tomato puree, Kashmiri chili powder, coriander powder, and salt. Cook on medium heat for 10–12 minutes, stirring occasionally, until the mixture thickens and butter begins to separate.
Let the gravy cool slightly, then blend into a smooth paste. Return it to the pan for a restaurant-style texture.
Add cooked chicken to the gravy. Simmer for 5 minutes. Stir in fresh cream, garam masala, and sugar. Cook for 2–3 minutes on low heat. Serve hot with naan or rice.
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