Chicken:

1. Combine the yogurt, lemon juice, garlic, ginger, salt, garam masala, turmeric, cumin, and Kashmiri chili powder in a large bowl. Add the chicken and toss to coat. Marinate for at least 30 minutes or up to overnight. 
2. Heat a large skillet over medium-high heat, lightly coat with cooking spray, and sear the chicken until browned on all sides and nearly cooked through, working in batches if necessary. Transfer to a plate and reserve the pan for the sauce.

Sauce:

1. Using the same pan, lightly coat with cooking spray if needed and cook the onion with a pinch of salt over medium heat until softened and lightly golden, about 4-5 minutes. Add the garlic, ginger, and tomato paste and cook until fragrant, about 1–2 minutes. Add the crushed tomatoes, garam masala, Kashmiri chili powder, turmeric, and fenugreek leaves, then simmer for 10–15 minutes.
2. Blend the silken tofu until completely smooth. Add the cooked sauce to the blender and blend until silky smooth, then return the sauce to the pan, bring to a gentle simmer, and season to taste with kosher salt.

Assembly:

1. Return the chicken and any accumulated juices to the sauce and simmer until fully cooked through 165°F (74°C). Optionally, serve alongside rice, garnish generously with cilantro, and enjoy!