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Ingredients

• 1 lb chicken breast
• 1 cup Heavy Whipping Cream
• 2 tbsp Butter
• 1.5 tbsp tomato paste
• 2 cloves garlic
• 1/4 medium Onion
• 1.5 tsp turmeric powder
• 1 tsp ground ginger
• 1 tsp Pink Himalayan Salt
• 3/4 tsp chili powder
• 1/2 tsp ground cinnamon

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve with low carb naan or over cauliflower rice. Enjoy!
7. 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.

2012-02-14:  I just made this for the first time.  Turned out great.  There was a bitterness to it that might come from the cinnamon or the turmeric.  I think next time only 1/4 tsp of cinnamon, and if that doesn't do it, then maybe reduce the turmeric.  And in future experiments I might try adding some cumin.

I served this on basic cauliflower rice:  half a medium cauliflower riced in the food processor, fried in two tbsps of butter, adding only a bit of salt and pepper.  Marvelous, and so easy.  I fried it up enough to just start getting a bit of color on the cauliflower.

I'm thinking cauliflower rice fried in olive oil with a bit of salt and pepper and finished with the juice of half a lemon might be really good with a different main dish, although not with butter chicken. 

I'd say this recipe makes enough for two people if there are no other side dishes than the cauliflower.  If I were serving for four, I'd use an entire head of cauliflower.