In a bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, lemon juice, and salt. Let it marinate for at least 2 hours, preferably overnight.
In a large pan, heat 2 tbsp of oil. Add the marinated chicken and cook until it's browned on all sides. Remove the chicken and set it aside.
In the same pan, melt the butter. Add cumin seeds, bay leaf, cinnamon stick, and cardamom. Sauté for a minute until aromatic.
Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture.
Return the chicken to the pan. Add water if needed, and let it simmer for 20 minutes.
Stir in the cream and garam masala. Cook for another 10 minutes until the chicken is tender and the gravy is thick. Adjust the seasoning, if necessary.
Remove from heat, garnish with fresh cilantro, and serve hot with naan or rice.
