In a pot, combine the rinsed basmati rice, water, and salt. Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.

Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the chicken pieces and cook until browned on all sides.

Sprinkle in the garam masala, coriander powder, and cumin powder, stirring to coat the chicken.

Pour in the tomato puree and bring to a simmer. Cook for 15 minutes.

Stir in the heavy cream and season with salt and black pepper. Simmer for an additional 10 minutes.

Garnish with chopped cilantro before serving.