In a medium bowl, toss onion, lime juice, and a few large pinches of salt until combined. Let sit until ready to use.
Step 1 - Preheat oven to 425°. In a large bowl, combine yogurt, paprika, garam masala, turmeric, and 1 tablespoon salt. Add chicken and toss to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 2 hours.
Step 2 - Meanwhile, on a large baking sheet, toss potatoes with oil; season with salt and pepper. Roast 10 minutes.
Step 3 - Carefully nestle chicken onto baking sheet. Continue to roast, tossing potatoes halfway through, until chicken is golden brown and cooked through and potatoes are tender and crisp, 35 to 45 minutes.
Step 1 - In a medium saucepan over medium-high heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Add chile, ginger, and garlic and cook, stirring occasionally, until softened and fragrant, about 1 minute. Stir in tomato paste, garam masala, and turmeric and cook, stirring constantly, until fragrant, about 1 minute more.
Step 2 - Stir in tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat and stir in cream; season with salt and pepper.
Step 3 - Using an immersion blender, blend sauce until smooth (or transfer sauce to a standard blender and blend until smooth), about 1 minute. Keep sauce warm.
Step 4 - Spoon some sauce over chicken right out of the oven. Top with pickled onions, chiles, and cilantro. Serve with remaining sauce alongside.
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