Melt butter in a large skillet over medium heat and sauté chopped onion until translucent.

Add minced garlic and grated ginger, cooking for another minute until fragrant.

Stir in chicken cubes and cook until lightly browned on all sides.

Pour in tomato puree, then add garam masala, turmeric, salt, and pepper; simmer for 10 minutes until chicken is cooked through.

Finally, stir in heavy cream and cook for an additional 2-3 minutes until the sauce is heated through and slightly thickened.