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Place a large skillet over medium-high heat and add 2 tablespoons of the butter. Once the butter has melted, add the chicken in 2 batches, cooking until browned. Remove from the skillet to a plate and keep warm.
In the same skillet, add the remaining 2 tablespoons of butter. Add the onion and cook until softened. Add the garlic and ginger, and cook an additional 30 seconds, until fragrant.
Add the garam masala, smoked paprika, curry powder, cumin and salt and stir for 30 seconds.
Stir the tomato paste into the mixture, followed by the tomato sauce. Add the cooked chicken back in and stir to coat. Stir in the cream. Let the mixture simmer for 20 minutes, being careful to not boil the sauce.
Serve the chicken and sauce over rice, sprinkled with cilantro, if desired.