Marinate the Chicken : In a large bowl, combine chicken pieces with Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili powder, and salt. Mix until the chicken is well-coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.

Cook the Chicken : Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook, turning occasionally, until golden brown on all sides (approximately 5–7 minutes). Remove the chicken from the skillet and set it aside.

Prepare the Sauce : In the same skillet, heat the remaining oil and ghee over medium heat. Add garlic and sauté until fragrant. Stir in cumin, garam masala, and ground coriander, cooking for about 30 seconds to bloom the spices. Add the tomato sauce, red chili powder, cayenne pepper (if using), and salt. Simmer for 10 minutes, stirring occasionally.

Combine and Simmer : Lower the heat and whisk in the heavy cream (or coconut milk) until the sauce becomes smooth and velvety. Add the chicken back to the skillet, stirring to coat it with the sauce. Sprinkle in the dried fenugreek and let it simmer for an additional 10 minutes, or until the chicken is cooked through and tender.

Garnish and Serve : Garnish with fresh cilantro if desired. Serve hot with naan or steamed basmati rice for a complete meal.