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In a large skillet, heat the butter over medium heat.
Add the finely chopped onions, minced garlic, and ginger to the skillet. Sauté until softened and fragrant, around 4-5 minutes.
Stir in the chicken cubes and cook until browned.
Pour in the tomato sauce and heavy cream.
Add the garam masala, turmeric, cumin, and salt. Mix everything well.
Lower the heat and let it simmer for about 15 minutes.
Just before serving, sprinkle fresh cilantro over the top.
Serve with warm naan or steamed rice.

For a vegetarian option, substitute chicken with extra-firm tofu or chickpeas. Add more cream or Greek yogurt for extra creaminess.