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Add chicken to a large plastic baggie. Add in yogurt, 2 tsp garam masala, 1/2 tsp cumin, tumeric, 3 garlic cloves, 2 tsp grated ginger, and 1 teaspoon salt. Zip the bag shut and massage marinade into the chicken. Marinate for at least three hours, but no longer than 12.
Once the chicken marinates. Heat a large non-stick or cast-iron skillet to a medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, sear the chicken. (Make sure there isn't a lot of excess marinade on the chicken.) Sear for 3-4 minutes until brown and crusty, flip over and do the same on the other side. The chicken should release easily from the pan when it's ready to turn. If needed, sear chicken in batches, you don't want to overcrowd the pan.
Once the chicken is brown, remove from the pan. Turn the heat down to medium and add remaining olive oil, onions and garlic. Saute for 2-3 minutes until slightly softened. Stir in tomato sauce, remaining garam masala, remaining cumin, remaining salt, and tumeric, fungeek, coriander, lemon juice, and brown sugar. Bring to a boil and then reduce to a simmer. Add the chicken back to the pan and simmer until chicken is cooked through, about 4-5 minutes. *If you want a cream sauce, add the sauce to a blender before adding the chicken back in, blend until smooth, return to the pan and then simmer the chicken.
Stir in the cream. Simmer another 2-3 minutes. Serve over rice with naan.