Place the cubed chicken in a large dish or ziplock bag. Add the yogurt, lemon juice, ginger, garlic, turmeric, 2 tablespoons garam masala, cumin, coriander, ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Use your hands to toss the chicken and coat evenly with the marinade. Wash your hands well with soap and warm water, cover the dish or close the bag and place the chicken mixture in the fridge to marinate overnight.

The next day, when you're ready to make dinner, put the rice in a rice cooker or saucepan and cover with 4 cups of water. Cook in the rice cooker or according to package directions on the stove while you prepare the chicken.

Add 2 tablespoons of olive oil to a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook, stirring occasionally, until golden brown on all sides and cooked through, about 12 minutes. Note: Exact time will vary based on the strength of your stove & size and thickness of your pan. Cook the chicken until it is golden, no matter how long it takes, since this is where the base flavor of the dish is developed.

When the chicken is golden, reduce the heat to low and add the butter. Cook, stirring constantly, until the butter is melted but not browned. Add the tomato puree, salt, and sugar and stir to combine. Let simmer for 5 minutes until warmed. Turn down the heat and stir in the heavy cream and garam masala. Cook on low until warm. Serve right away over rice and sprinkled with cilantro, if desired.