Marinate the chicken pieces in lemon juice and a pinch of salt and keep aside for half an hour. Then for the second marination Marinate them with curd, red chilli powder, ginger garlic paste, tandoori masala and keep aside for 1 hour.
In a nonstick pan add refined oil and as it heats up shallow fry the chicken pieces (you can also bake them in convection node of microwave oven at 220 degrees for 30 minutes or till done). After the chicken pieces are cooked tear them with your hand. Keep aside.

Then again add oil in a non stick pan and as it heats up add the whole garam masala whacked and as it splutter add the green chillies and the ginger garlic paste. Sauté for 30 seconds and add the tomato purée. Cook till the raw smell goes away. Add the chicken pieces and cook covered in simmer for 10 minutes. Add the fresh cream only 1 teaspoon to thicken the gravy and switch the flame off.
After it has cooled down add fresh cream and serve with naan.