Ok here are the results!

So first, just using a dry rub with the chicken worked out really well. I would still do the traditional recipe if I am grilling the chicken but, if working it in a pan, I would definitely repeat the dry rub approach. It did deepen the flavour of the spices so the overall dish ended up hotter (spicier) than before but we loved it

For those who mentioned watery yogurt, how dare you?!?! hahaha just kidding. That was not a problem, my yogurt is thick and creamy but the marinade has other liquid ingredients that dilute it; more over, yogurt won't stay creamy and thick when heated anyway so it worked well as a deglazing liquid

Here are some pics of the process:

Searing the chicken, kept the searing light

Seared chicken, as you can see, light sear

Cross cut of chicken, still raw inside as planned

After chicken, onions

Then garlic and ginger

Finally the yogurt (with lemon juice, tomato paste, etc)

And once reduced, adding the butter and heavy cream

And that's the sauce, once homogeneous, I returned the chicken and simmered it until cooked which took about 6 mins extra

PS: thanks so much to all for your feedback. I have posted similar questions in the past (in Reddit way back when) and other communities but this is the first community that engaged.

Looking forward to sharing more questions and pics with you all