In a bowl, combine yogurt, 1 tbsp garam masala, paprika, Kasuri methi, salt, and pepper. Add chicken pieces and toss to coat. Cover and marinate for at least 30 minutes, up to overnight.

Heat 1 tbsp ghee and 1 tbsp oil in a large skillet over medium-high heat. In batches, sear chicken until golden on all sides but not cooked through, about 3-4 minutes per side. Transfer to a plate.

In a large pot, heat remaining 3 tbsp ghee and 1 tbsp oil. Add diced onions and cook for 8-10 minutes until deeply golden and caramelized.

Add minced garlic and ginger, cooking for 1-2 minutes until fragrant. Stir in tomato paste and cook 1 minute more.

Add crushed tomatoes, remaining 1 tbsp garam masala, and chicken broth. Bring to a simmer and cook for 10 minutes.

Add seared chicken to the sauce. Simmer for 10-12 minutes until chicken is cooked through.

Remove from heat and stir in heavy cream, honey, lime juice, and half the cilantro. Taste and adjust seasonings.

Serve hot over jasmine rice or with warm naan, garnished with remaining fresh cilantro and a dollop of yogurt if desired.