Season the chicken with turmeric, chili powder, cinnamon, salt, and black pepper, tossing until evenly coated.

Melt the butter in a large skillet over medium heat, then add the onion and garlic and cook until soft and fragrant.

Add the seasoned chicken and cook until mostly cooked through, stirring occasionally.

Stir in the tomato paste, then slowly add the heavy cream, mixing until the sauce becomes smooth and creamy.

Reduce the heat, cover, and simmer until the chicken is fully cooked and the flavors blend.

Uncover and simmer longer if a thicker sauce is preferred, then adjust seasoning if needed and serve warm.