Heat butter and oil in a different large skillet over medium heat.
2 tablespoons butter, 2 tablespoons olive oil
Once the oil and butter are hot, add the diced onions. Cook until translucent then add the minced garlic. Cook one minute or until garlic becomes fragrant.
1 sweet yellow onion, 4 cloves garlic
Add cumin, salt, ginger, cinnamon, turmeric, cayenne pepper, Garam Masala and paprika. Cook 1-2 minutes.
4 teaspoons cumin, 1 teaspoon kosher salt, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon turmeric, 1 teaspoon Garam Masala, 2 teaspoons paprika, 1/8-1/4 teaspoon cayenne pepper
Add tomato sauce, reduce heat to low and let the sauce thicken 10-15 minutes, stirring often.
15 ounces tomato sauce
Add the cream and sugar and bring the sauce to a low boil. Add the cooked chicken.
1 cup heavy whipping cream, 4 teaspoons white sugar
Keep the heat on low and simmer until sauce thickens and chicken is fully cooked - 15-30 minutes more.
Garnish with chopped cilantro and serve with basmati or jasmine rice and Naan bread. Serve and enjoy.
Chopped fresh cilantro for garnish