Marinate the Chicken:
In a large bowl, combine yogurt, lemon juice, and spices. Add chicken and toss to coat. Let marinate for 20–30 minutes.

Cook the Chicken:
In a large skillet over medium-high heat, add oil or butter. Sear the chicken until browned and cooked through. Remove and set aside.

Make the Sauce:
Lower heat to medium. In the same pan, melt butter and sauté garlic for 1 minute until fragrant. Add tomato puree and tomato paste. Stir in all spices, sugar, and salt. Simmer for 10 minutes.

Finish the Butter Chicken:
Stir in heavy cream and return the chicken to the pan. Simmer for another 5–7 minutes until the sauce thickens and coats the chicken. Add lemon juice and adjust seasoning. Garnish with fresh cilantro.

Make the Fries:
While the sauce simmers, toss potatoes with oil, garlic powder, paprika, and salt. Bake at 425°F for 30–35 minutes, flipping halfway through. Or cook in an air fryer at 400°F for 15–18 minutes until crisp.

Serve:
Arrange fries on a plate. Spoon butter chicken and sauce generously over the top. Serve hot with yogurt drizzle or naan on the side if desired.