Combine yogurt, lemon juice, ginger, garlic, garam masala, cumin, turmeric, chili powder, and salt in a bowl. Coat the chicken, cover, and refrigerate for at least 30 minutes or up to 24 hours.
Heat oil and 1 tablespoon butter in a 12-inch skillet over medium-high. Sear the chicken in batches for 3 to 4 minutes per side until browned. Transfer to a plate — the chicken does not need to be fully cooked yet.
Lower the heat to medium. Add 2 tablespoons butter, then stir in ginger and garlic for 30 to 45 seconds. Add tomato paste and cook for 1 minute.
Add passata, garam masala, cumin, chili powder, sugar, and salt. Simmer uncovered for 8 to 10 minutes, stirring often, until the sauce darkens and a spatula leaves a brief trail.
Stir in the water and return the chicken with its juices. Simmer gently for 5 to 7 minutes until the thickest pieces reach 165°F.
Lower the heat and stir in the cream, crushed kasuri methi, and remaining 1 tablespoon butter. Warm for 2 minutes without boiling. Taste for salt and loosen with 1 to 3 tablespoons water if needed. Garnish with cilantro.
