Check off each step as you cook.

1. 01Give the chicken time.In a bowl, stir together the yogurt, lemon juice, half the garlic, half the ginger, half the garam masala, half the paprika, and half the measured salt. Add the chicken and coat well. Cover and refrigerate for 1 hour. Wash hands, utensils, and surfaces after handling raw chicken.
2. 02Roast until cooked through.After marinating, heat the oven to 450°F / 230°C. Line a rimmed metal baking tray with foil and brush with the oil. Lift the chicken from the bowl, leaving excess marinade behind, and spread it in one layer with space between pieces. Discard the leftover marinade. Roast for 16–22 minutes, turning once, until lightly browned and the centers of several of the largest pieces reach at least 165°F / 74°C on a food thermometer. Allow more time if needed.
3. 03Start the sauce alongside.While the chicken roasts, melt two-thirds of the butter in a deep skillet over medium-low heat. Add the remaining garlic and ginger; stir for 1 minute without browning. Add the cumin and the remaining garam masala and paprika, stirring for 20 seconds. Carefully pour in the passata and measured water, then add the remaining salt. Bring to a gentle simmer.
4. 04Let the tomatoes mellow.Partially cover the skillet and simmer the sauce over low heat for 15 minutes, stirring occasionally to prevent catching. Add a small splash of water if it becomes too thick. Stir in the cream and optional fenugreek leaves. Once the chicken is fully cooked, add it and its tray juices to the sauce. Simmer gently for 3–5 minutes to bring everything together; avoid a hard boil.
5. 05Finish with butter.Turn off the heat and stir in the remaining butter. Taste, adding the optional sugar if the tomatoes are sharp, a little cayenne if you want heat, and extra salt if needed. Spoon into warm bowls and finish with the optional cilantro and a small drizzle of cream. Serve promptly.

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