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Marinate the chicken: combine all the marinade ingredients in a big bowl and stir well to combine.
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Toss the chicken cubes in it and mix to coat well then cover and refrigerate for at least 1 hour.
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Heat the butter and olive oil in a large skillet over medium heat and fry the marinated chicken for 8-10 minutes until cooked through.
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Add the tomato sauce, ginger, garlic and Garam masala. Stir and cook until fragrant.
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Leave to simmer on low heat for 20 minutes until the sauce is reduced by quarter.
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Add the cooking cream and stir well. Leave to simmer for 5 more minutes.
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Place the butter chicken on a big serving bowl. Garnish with fresh coriander and serve with cooked basmati rice.
