Cut 1 lb. boneless, skinless chicken thighs into bite-sized pieces.

Melt 2 tablespoons butter in a large skillet over medium heat.

Add 1 large finely chopped onion and sauté for 5 minutes until translucent.

Stir in 3 cloves minced garlic and 1 tablespoon grated fresh ginger; cook for 1 minute until fragrant.

Add chicken pieces, season with salt and pepper, and cook for 7–10 minutes until browned on all sides.

Sprinkle in 2 teaspoons garam masala, 1 teaspoon turmeric powder, 1 teaspoon cumin, and 1 teaspoon paprika; cook for 1 minute to toast spices.

Pour in 1 can (15 oz.) tomato sauce, stir to combine, and simmer for 5 minutes on medium-low heat.

Reduce heat to low and stir in 1 cup heavy cream until the sauce is smooth and creamy.

Let the sauce simmer for 5–10 minutes until slightly thickened.

Garnish with fresh cilantro and serve hot with rice or naan.