In a large bowl, whisk together plain yogurt, 1 tbsp ginger garlic paste, 1 tsp garam masala, Kashmiri red chili powder, salt, and lemon juice. Add poultry pieces and toss to coat.

Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Add the marinated meat and cook until browned on all sides, about 5-7 minutes. Remove from the pan and set aside.

In the same skillet, melt the remaining 1 tablespoon of ghee. Add the chopped onions and sauté until translucent, about 3-4 minutes. Stir in the remaining 1 tbsp ginger garlic paste and cook for 1 minute until fragrant.

Pour in the tomato puree, cumin powder, and remaining 1 tsp garam masala. Simmer the sauce for 10 minutes until it thickens and the oil starts to separate.

Return the browned meat to the skillet. Stir in the heavy cream and crushed kasuri methi (fenugreek leaves). Simmer for another 5 minutes until everything is cooked through and the sauce is creamy.

Serve immediately with warm naan or steamed basmati rice.