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PdfMelt 1 tbsp of butter in a large deep skillet or pot over medium-high heat. Add the onions and cook for 3–4 minutes until they soften. Add the garlic (and ginger) and cook for another minute until fragrant.
Add the cumin, coriander, turmeric, and chili powder. Stir constantly for about 30 seconds.
Add the cubed chicken and potatoes to the pot. Toss them in the onion-spice mixture until well-coated. Cook for 3–4 minutes just to seal the outside of the chicken.
Pour in the tomato sauce. If the mixture looks too thick, add a splash of water (about ¼ cup). Stir well. Cover the pot, reduce heat to low, and simmer for 12–15 minutes.
Poke a potato with a fork; if it slides off easily, you are done.
Remove from heat (or turn to very low). Stir in the heavy cream, the remaining 2 tbsp of butter, and the Garam Masala. Stir until the sauce is creamy and orange. Taste and add more salt if needed.