Grind 2 tsp of coriander seeds using a mortar and pestle (optional, for fresh flavor).

Cut the chicken breasts into cubes and marinate them with lemon juice, yogurt, ground coriander, red chili powder, garam masala, cumin, turmeric, black pepper, salt, ginger paste, and minced garlic. Let the chicken marinate for at least 10 minutes (up to 1 hour).

Heat ghee in a large pan over medium-high heat. Add the marinated chicken and cook until golden brown and slightly charred. Transfer the cooked chicken to a plate.

In the same pan, add more ghee and sauté the chopped red onion for 2–3 minutes. Add the ginger and garlic paste and cook for 1 more minute. Add garam masala, ground coriander, paprika, red chili powder, cumin, turmeric, and black pepper. Let the spices bloom for about 30–60 seconds.

Stir in passata and tomato paste, then add water, cinnamon sticks, salt, and tandoori masala. Simmer for 2–3 minutes.

Add the cooked chicken back into the sauce, cover, and simmer on medium-low heat for 15–20 minutes.

Stir in heavy cream and adjust salt and pepper to taste.

Garnish with fresh cilantro and drizzle with extra cream if desired.