Cut chicken breast into 2-inch pieces. Mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, and salt. Marinate chicken for 2-4 hours in refrigerator.

Thread chicken onto skewers and grill over medium-high heat until charred marks appear on all sides, about 10-12 minutes. Alternatively, broil in oven for 15 minutes, turning once.

For sauce: heat oil in a pan. Sauté diced onions until golden, add minced ginger-garlic. Add tomato puree, garam masala, turmeric, red chili powder, and salt. Cook 5 minutes.

Add heavy cream and kasoori methi (dried fenugreek leaves). Simmer for 2-3 minutes until sauce thickens.

Add grilled chicken pieces to the gravy. Simmer for 5 minutes on low heat so chicken absorbs flavors. Garnish with fresh cilantro and serve with basmati rice or naan bread.