Chicken: In a medium bowl, toss together chicken, lemon, and 1 teaspoon salt. Add yogurt, garlic, ginger, and garam masala; stir to thoroughly combine. Cover with plastic; let marinate in refrigerator, at least 4 hours and up to 1 day.

Preheat broiler with rack 6 inches from heating element. Transfer chicken to a colander or sieve over the sink (do not rinse), shaking to drain excess yogurt. Spread in a single layer on a wire rack set over a rimmed baking sheet. Broil, turning once halfway through with a metal spatula, until cooked through and charred in places, 10 minutes. Remove from oven; set aside.

Sauce: In a 2-cup liquid-measuring cup or a medium bowl, whisk together cream, garam masala, serrano, lemon juice, cumin, and 1 teaspoon salt; set aside.

Melt ghee in a large straight-sided skillet over medium-high heat. Add onion and a pinch of salt; cook until softened and golden, 6 to 8 minutes. Add tomato paste and cook until darkened, about 1 minute. Stir in cream mixture. Bring to a simmer, then reduce heat to medium and cook, stirring, until well combined, thickened, and glossy, about 5 minutes. Add chicken and cook until heated through, about 1 minute more.

Serve immediately, with naan, basmati rice, and cilantro.

Chicken: In a medium bowl, toss together chicken, lemon, and 1 teaspoon salt. Add yogurt, garlic, ginger, and garam masala; stir to thoroughly combine. Cover with plastic; let marinate in refrigerator, at least 4 hours and up to 1 day.

Preheat broiler with rack 6 inches from heating element. Transfer chicken to a colander or sieve over the sink (do not rinse), shaking to drain excess yogurt. Spread in a single layer on a wire rack set over a rimmed baking sheet. Broil, turning once halfway through with a metal spatula, until cooked through and charred in places, 10 minutes. Remove from oven; set aside.

Sauce: In a 2-cup liquid-measuring cup or a medium bowl, whisk together cream, garam masala, serrano, lemon juice, cumin, and 1 teaspoon salt; set aside.

Melt ghee in a large straight-sided skillet over medium-high heat. Add onion and a pinch of salt; cook until softened and golden, 6 to 8 minutes. Add tomato paste and cook until darkened, about 1 minute. Stir in cream mixture. Bring to a simmer, then reduce heat to medium and cook, stirring, until well combined, thickened, and glossy, about 5 minutes. Add chicken and cook until heated through, about 1 minute more.

Serve immediately, with naan, basmati rice, and cilantro.