In a large bowl, combine the plain yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well to form a smooth marinade.

Add the salmon chunks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.

Preheat your grill to medium-high heat. If using skewers, thread the marinated salmon chunks onto them. Alternatively, place the salmon directly on a grill pan or baking sheet lined with parchment paper.

Grill the salmon for 8-12 minutes, turning occasionally, until it's cooked through, flaky, and lightly charred on the edges. Set the grilled salmon aside.

In a large pan or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate from the edges. Add a splash of water if the sauce becomes too thick.

Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes, allowing the sauce to become rich and creamy. Adjust salt and spices to your preference.

Gently add the grilled salmon chunks to the creamy tomato sauce. Stir carefully to coat the salmon without breaking it apart. Heat through for 2-3 minutes.

Garnish with fresh chopped cilantro and serve immediately with rice or naan.