Heat butter and oil in a large skillet over medium heat.
Add chopped onions and sauté until golden brown.
Stir in garlic and ginger and cook until fragrant.
Add chicken pieces and cook until no longer pink.
Mix in tomato puree and spices, letting it simmer for about 10 minutes.
Pour in heavy cream, stir, and cook for another 5–7 minutes until sauce thickens.
Taste and adjust seasoning with salt or more spices as needed.
Garnish with cilantro and serve hot with rice or naan.