In a large bowl, mix together the yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, coriander, paprika, salt, and pepper. Add the chicken pieces and stir to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

In a large skillet or pan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute.

Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

Stir in the diced tomatoes and simmer for 10 minutes, stirring occasionally.

Add the heavy cream and honey, stirring well to combine. Simmer for another 10 minutes, until the sauce has thickened slightly.

Serve the Butter Chicken-Murgh Makhani over rice or with naan bread. Garnish with fresh cilantro.

Enjoy!