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1. In a large mixing bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Mix well until all the spices are evenly distributed.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight.
3. Set up three shallow bowls: one for the all-purpose flour, one for the beaten eggs, and one for the breadcrumbs.
4. In the first bowl, season the flour with a pinch of salt and pepper. In the second bowl, beat the eggs until they are well mixed. In the third bowl, you can add a bit of seasoning to the breadcrumbs if you like.
5. In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat.
6. Take each piece of marinated chicken and coat it in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the breadcrumbs.
7. Carefully place the breaded chicken pieces into the hot oil, frying in batches if necessary. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
8. In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
9. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
10. Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes.
11. Reduce the heat to low and slowly stir in the heavy cream. Allow it to simmer for another 5 minutes.
12. Add the fried chicken pieces to the sauce, stirring gently to coat. Let it simmer for an additional 5 minutes to meld the flavors.
13. Garnish with fresh cilantro before serving.

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