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In a pan, heat some oil and butter until it's hot.
Add the cubed chicken breast and sauté until cooked through.
Stir in the butter chicken masala or the alternative spices, along with salt and Kashmiri red chili powder.
Incorporate the tomato paste and continue to sauté until it takes on a dark red hue.
Add a splash of water and let it simmer on low heat for about 20 minutes, or until the chicken is tender.
Remove the lid and mix in the heavy cream.
Allow the sauce to simmer uncovered until it transforms into a lovely orange color.
Add a bit more butter for richness.
Garnish with chopped cilantro and a squeeze of lemon before serving.