In a mixing bowl, add chicken pieces, yogurt, lemon juice, garlic, ginger, spices and salt.

Cover bowl and transfer to refrigerator and let marinate at least 30 minutes and up to 24 hours.

After marinating, transfer chicken to a rimmed baking sheet and spread into an even layer.

Move the oven rack 3 inches below the broiler in the oven. Preheat broiler to high heat, once heated place chicken in oven and broil until cooked through and browned, about 10-12 minutes, flip halfway.

While the chicken cooks, melt the butter and oil in a skillet over medium heat.

Add the chopped onion and saute until slightly golden brown for about 7 minutes. Add the garlic and ginger, saute for 1 minute.

Stir in the tomato paste, garam masala, fenugreek powder, smoked paprika, chili powder and salt. Sauté for 30 seconds.

Pour in fire roasted tomatoes. Cover and simmer over low heat for 10 minutes. Stir every couple of minutes to prevent burning.

Transfer mixture to a blender. Cover with lid and remove center insert from blender lid (this helps to release the steam), cover with a folded kitchen towel. Blend sauce on low until smooth. Or add sauce to a mason jar and blend with a stick blender. Use a towel to hold the jar since it will be hot.

Add the sauce back to a skillet, add in cooked chicken pieces and rendered juices from the baking sheet. Cook for 5 minutes on low to ensure the flavors combine well.

Pour in heavy cream and chicken broth and stir. Taste the sauce and adjust the salt to your liking. Cook for a minute on medium-low to bring up the heat.

To serve, add hot basmati rice, top with butter chicken, sprinkle with fresh cilantro and a side of warm naan.