In a large mixing bowl, combine the chicken pieces with the butter chicken spice mix and salt. Mix well to coat the chicken.

In a skillet over medium heat, melt the butter and add the minced garlic and ginger. Sauté for 1-2 minutes.

Add the spiced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

Pour in the tomato puree and bring to a simmer. Let it cook for 5 minutes.

Stir in the heavy cream and let the sauce simmer for another 5 minutes until thickened.

Serve hot, garnished with fresh cilantro, alongside rice or naan.