Heat 1 tablespoon of butter and oil in a large skillet over medium-high heat.
Add the chicken pieces and cook for 5–6 minutes until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add 1 tablespoon butter and sauté chopped onion for 3–4 minutes until soft.
Add garlic and ginger, sauté for 1 minute until fragrant.
Stir in garam masala, cumin, paprika, turmeric, and chili powder. Cook for 30 seconds to bloom the spices.
Pour in tomato puree and stir well. Simmer for 5–6 minutes to thicken slightly.
Reduce heat to medium-low and stir in the heavy cream. Simmer for another 3–4 minutes.
Return the chicken to the pan and mix until fully coated in sauce. Cook for another 3–4 minutes until heated through.
Stir in the remaining tablespoon of butter for extra richness.
Taste and adjust seasoning with salt or sugar as needed.
Garnish with chopped cilantro and serve hot with naan or rice.