Heat two tablespoons of butter in a large skillet over medium heat. Season chicken with salt and pepper and add to the skillet. Cook chicken for about 3-4 minutes, until done. Transfer to a plate and set aside.
Add another tablespoon of butter and saute onions for about 3 minutes, then add garlic and ginger. Sauté for about 2 minutes.
Remove skillet from heat and add ginger, chili powder, turmeric, cinnamon and place back on burner and sauté for about a minute to blend the spices. Add diced tomatoes, paste, brown sugar, salt and pepper. Simmer for about 15-20 minutes.
Stir in yogurt/sour cream and 10% cream. Then reduce heat and stir in the cooked chicken until well combined.
Garnish with cilantro or parsley. Serve with basmati rice and Naan bread.
