Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon.

Set aside in a bowl.Heat a skillet to medium heat and add the butter.

As the butter melts dice the onion and garlic and add it to the pan.

Cook for 2-3 minutes until the onions are translucent and fragrant.Increase the pan heat to medium-high and add the chicken.

Cook it almost entirely through - the outside should be white and this will take about 3-5 minutes.Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste.

Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream.

It should be an orange color at this point.

Turn the heat to medium-low and cover with a lid for 5-7 minutes.Remove lid and combine.

The chicken is fully cooked and you should be able to eat it.

However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.Serve with low carb naan or over cauliflower rice.

Enjoy!NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer.

You can also use chicken thighs instead of breast for a higher fat content.