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Heat a pan over medium-high heat and add enough oil to coat the bottom.
Add the diced onion and sauté until it turns lightly golden brown, which should take about seven minutes.
Lower the heat and mix in the ginger and garlic paste, cooking until the raw smell dissipates.
Stir in the entire can of tomato paste and let it cook for two to three minutes to remove the raw taste.
Add the chicken to the mixture and sauté until it is fully cooked.
Incorporate the Butter Chicken Masala and any alternative spices, along with salt and Kashmiri red chili powder, mixing well to blend the flavors.
Pour in some water to create a sauce and bring it to a boil.
Cover the pan with a lid, reduce the heat to low, and let it simmer for about 20 minutes until the chicken is tender.
Check for oil separation and ensure the chicken is cooked through.
Stir in the heavy cream and increase the heat to reduce it into the sauce until it reaches a thick consistency.
Optionally, add butter for extra richness.
Finish the dish by garnishing with fresh chopped cilantro.