Cook the chicken: Heat the avocado oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until lightly golden and it doesn't need to be completely cooked through, but mostly.

Add aromatics: Lower the heat to medium. Push chicken to one side (add a little oil if needed), stir in the garlic and ginger paste and cook for about 30 seconds, just until fragrant.

Bloom the spices: Add in all the spices. Stir well and let the spices cook briefly to deepen their flavor.

Build the sauce: Pour in the tomato sauce and stir to combine. Let the mixture gently simmer for 5–10 minutes, stirring occasionally, until slightly thickened and the chicken is fully cooked.

Make it creamy: Stir in the heavy cream. Simmer for another 3–5 minutes until the sauce is smooth, rich, and creamy.

Finish: Remove from heat and sprinkle with fresh parsley, mint, or cilantro.

Serve: Serve warm with rice and garlic butter naan for scooping up every bit of the sauce.