Heat a large dutch oven or deep pan over medium heat. Add the butter and olive oil and heat until the oil is hot and shimmering.

Saute onions, minced garlic, and ginger over medium heat until the onions are translucent, about 3 minutes.

Add tomato paste and saute until the oil separates. Add a few tablespoons of broth or water to deglaze if it sticks or starts to burn.

Add coriander, cumin, turmeric, pepper, chili powder, salt, garam masala, and paprika (if using), and stir to coat, for about 30 seconds, being careful not to let the spices burn. Turn off the heat source if necessary.

Add chicken and stir to coat with the spices, sauteing briefly until it’s no longer fully pink. The chicken doesn't need to cook through.

Deglaze with a bit of broth to make sure nothing is stuck on the bottom of the pan. Add the remaining broth.

Add tomato sauce, fenugreek, honey, and cream. Add the pasta. Stir to combine, pushing down on the pasta so it's submerged below the level of liquid, and bring to a boil.

Reduce heat to medium-low, and let the pasta simmer until cooked (15 to 17 minutes for al dente pasta), stirring every 5 to 7 minutes. If you like the pasta to be well done, add a few more minutes of cooking time. (Add more broth or water if you find that there's not enough.)

The mixture will thicken as it rests. You can also choose to add more cream as needed.

Garnish with chopped cilantro (if using).