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In a large bowl, combine all the marinade ingredients and stir together well. Add the chicken to the marinade and stir to coat well. Cover the bowl with plastic wrap. Refrigerate for 3 hours (or at least 1 hour if time is tight).
Add the butter and oil to a large skillet and heat on the stovetop over medium-high heat. Remove the chicken from the marinade and cook until no longer pink and almost cooked through, about 5 minutes. Remove the chicken to a plate.
In the same skillet, add a splash more oil and then add the onions. Cook the onions until softened, about 2-3 minutes.
Add the turmeric, garam masala, and tomato paste to the skillet. Cook, stirring constantly for 2-3 minutes.
Add the passata to the skillet and cook for 3-4 minutes or until slightly thickened.
Reduce the heat to low, add cream and remaining cilantro, and cook, stirring, for about 2 minutes.
Return the chicken (and any juices) to the pan and simmer together with the sauce, stirring occasionally, for about 10 minutes or until the sauce thickens.
Taste the sauce and season with additional salt as needed. Serve garnished with additional chopped cilantro. Nice served with basmati rice and naan.