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Cut 2 lbs of chicken breast into cubes. In a bowl, season the chicken with salt, pepper, 1 tsp chili powder, and 1/2 tsp turmeric. Mix thoroughly to coat all chicken pieces.
Melt 2 tbsp of butter in a large pot or Dutch oven over medium heat. Add the seasoned chicken pieces and brown them on all sides until lightly golden. Remove the browned chicken from the pot and set aside.
Add another 2 tbsp of butter to the same pot. Add 1 1/2 cups of chopped yellow onion, 3 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, 1 tsp cayenne pepper, 1 tbsp grated ginger, 3 minced garlic cloves, and a 3-inch cinnamon stick. Season with salt and pepper. Sauté the mixture, stirring frequently, until the onions are softened and the spices are fragrant, about 5-7 minutes.
Pour in 14 oz of tomato sauce and 1 cup of water. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
Stir in 1 cup of heavy cream until it is fully incorporated into the sauce. Return the browned chicken pieces to the pot, ensuring they are submerged in the sauce.
Cover the pot with a lid and let the butter chicken simmer for 10-15 minutes, allowing the flavors to meld and the chicken to cook through.
Remove the lid and stir in the final 2 tbsp of butter until it melts and enriches the sauce.
Serve the hot butter chicken over a bed of fluffy white rice. Garnish with fresh cilantro if desired.
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