Gather all your ingredients together for ease of cooking. Heat oil and butter in a large wide pan with a cover. Add the onions and cook for 2-3 minutes on medium heat till the onions cook down and are lightly golden.

Next add the ginger and garlic and cook for 30 seconds stirring, so the spices don’t burn. Add the turmeric powder, cumin powder, coriander powder, chili powder if using, and cook for another 30 seconds to one minute on medium to medium low heat. Add a little bit of water so the spices cook well and are not raw.

Add the garam masala and salt. And sauté for another 30 seconds. You can reduce the heat to medium low or low if things begin to catch. Also sprinkle a little bit of water, that helps too.

Next, add the chicken and stir well to mix all the spices with the chicken. Cook for 2 to 3 minutes stirring occasionally. You will see that the chicken is beginning to turn opaque and some moisture is being released.

Next, add the tomato sauce (tomato purée). Stir and cook till the color of the curry darkens and some oil is released.

Now add the fenugreek leaves, and stir to mix well.

Next, add the heavy whipping cream, stir well, cover and cook for 2 to 3 minutes on medium low.

After the 2 to 3 minutes of simmering the curry, open the cover and add some chopped cilantro.

Enjoy the butter, chicken masala with rice or flatbread. I prefer it with rice.