In a pot, bring 4 cups of water to a boil. Add 2 cups of rinsed basmati rice and 1 tablespoon of salt. Stir, cover, and reduce heat to low. Cook for 15-20 minutes until rice is tender and water is absorbed.

In a large skillet, melt 1 stick of butter over medium heat. Add chopped onion and sauté until translucent.

Add minced garlic and grated ginger, cooking for an additional minute until fragrant.

Stir in the chicken pieces and cook until browned on all sides.

Add garam masala, cumin, paprika, and salt. Mix well to coat the chicken.

Pour in the tomato puree and heavy cream, stirring to combine. Simmer for 15 minutes until the chicken is cooked through and the sauce thickens.

Garnish with fresh coriander before serving.