In a large metal bowl, combine the chicken and all its marinade ingredients. Refrigerate for about an hour or overnight if you like.

When it is ready to cook, in a large Dutch oven or deep skillet, add the chicken chunks one by one to cook over a medium-high heat. Be sure not to crowd them. Cook them evenly about 2-3 minutes on each side depending on the size of the chunk. Remove them and place them in a paper towel lined plate. The chicken will cook more once it gets added to the sauce.

Once all the chicken chunks have been cooked, remove any excess liquid from the pan. Add the butter and melt it, combining it with the leftover remnants of the cooked chicken.

Sauté the onions until they are fragrant and become translucent. Then add the garlic and ginger and cook until fragrant and they begin to soften. Add the spices and toast them for about 20 seconds in the pan, then begin to mix them with the onions and garlic.

Add the tomato sauce and mix. Let it simmer for about 10 minutes.

Then add the heavy cream and mix. Add the chicken and decrease heat to medium.

Let the chicken simmer in the sauce until the sauce begins to thicken and reduce.

Once the chicken has reduced, top with some chopped cilantro. Serve with some jasmine rice and naan bread.