in a large bowl, combine the yogurt, 6 g kosher salt, 11 g garam masala, 3 g paprika, chopped garlic, and grated ginger. mix until smooth and well combined.
add the chicken pieces to the marinade and mix well so all the chicken is coated. let the chicken sit for about 10 minutes at room temperature.
heat a large sauté pan over medium-high heat and add enough vegetable oil to lightly coat the bottom. once the oil is nearly smoking, add the chicken in batches and sear for 2 to 3 minutes per side, until nicely browned. remove the chicken from the pan and set aside.
if needed, add a little more oil to the pan and reduce the heat to medium. add the sliced onion, sliced ginger, and sliced garlic. season lightly with salt and sauté for 3 to 5 minutes, until softened.
add the remaining paprika, cayenne powder, remaining garam masala, and the sugar. cook for about 30 seconds until fragrant, stirring frequently to prevent burning.
pour in the crushed tomatoes and stir well. let the sauce simmer and reduce for about 5 minutes.
return the seared chicken to the pan and stir to coat it in the sauce. bring to a gentle simmer, reduce the heat to low, and cook for about 10 minutes, stirring occasionally, until the chicken is fully cooked.
stir in the heavy whipping cream and continue cooking for 7 to 8 minutes, until the sauce thickens and becomes rich and creamy. season with additional salt and black pepper to taste.
serve the chicken tikka masala over steamed rice and garnish with chopped cilantro if desired.