Cut the chicken into bite-size pieces, then toss it in a bowl with the turmeric powder, ground ginger, Pink Himalayan Salt, chili powder, and ground cinnamon. The pieces should look evenly coated and bright yellow-orange before they go into the skillet.

Set a skillet over medium heat and melt the Butter, then add the diced Onion and garlic as it foams. Cook for 2 to 3 min, until the onion turns translucent and the mixture smells sweet, buttery, and fragrant.

Raise the heat to medium-high and add the seasoned chicken to the skillet in an even layer. Cook for 3 to 5 min, stirring as needed, until the outside loses its raw look and turns mostly white with a few lightly browned spots.

Stir in the Heavy Whipping Cream and tomato paste, mixing until the tomato paste fully dissolves into the cream. The sauce will shift from pale cream to a glossy orange-gold color and should look smooth, not streaky.

Reduce the heat to medium-low and cover the skillet with a lid. Let it simmer for 5 to 7 min, until the chicken is cooked through and the sauce smells rounded and mellow.

Take off the lid and stir the sauce well, then let it reduce uncovered if you want it thicker. It is ready when the sauce coats the back of a spoon and the chicken feels tender instead of rubbery.

Spoon the butter chicken into bowls and serve right away. The sauce should stay velvety and cling to each piece rather than pooling watery around it.