Step 1

Mix together the sour cream, lemon juice, turmeric, garam masala, and cumin together in a medium-sized bowl. Add the chicken to the bowl and stir so that all of the chicken pieces are completely covered. Cover and refrigerate for at least 30 minutes.

Step 2

Melt 1 tablespoon of the butter in a medium-sized skillet over medium-high heat. Add the onions to the pan and cook for 3 minutes, stirring occasionally.

Step 3

Add the garlic, cumin, ginger, cinnamon, and salt and cook for an additional 2 minutes.

Step 4

Stir in the tomato sauce, reduce heat to low, and simmer.

Step 5

While the sauce is simmering, melt the remaining tablespoon of butter in another medium-sized skillet set to medium-high heat. Add the pieces of chicken to the pan and cook for 5 minutes per side until browned.

Step 6

Remove the chicken from the pan and add to the pan with the sauce. Simmer another 5-10 minutes. Stir in the cream and cook, stirring for 1 minute.

Step 7

Serve with rice.