Cut the chicken up into bite sized chunks. Place in mixing bowl and generously coat in turmeric, ginger, salt, chili powder and cinnamon; set aside

Heat a skillet to medium heat and add ghee. As the ghee melts, add in garlic and onion to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant.

Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through (the outside should be white and this will take about 3-5 minutes.)

Once the chicken looks almost fully cooked, add in coconut cream and tomato paste; mix together until well combined and begins to turn orange. Turn the heat to medium-low and cover with a lid for 5-7 minutes.

Remove lid and combine and let cook about two more minutes to thicken the sauce a bit more.

Serve with low carb naan or over cauliflower rice.

FoodPals Tip: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.