Cut chicken into bite-sized pieces, lighty sprinkle with salt and pepper
In a bowl or large sealable bag, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic
Add chicken to the yogurt mixture, stir well to coat, cover and refrigerate for 1 hour or longer; up to 24 hours
When the chicken is done marinating, heat oil in a large pan over high heat. Add the coated chicken and cook for 4 minutes
Add the pureed tomatoes, sugar, and salt to the pan and stir to combine
Turn heat to low, cover, and simmer for 15 minutes
Stir in the cream, sprinkle with cilantro leaves
Serve over steamed jasmine or basmati rice (plain long grain rice is fine too)