Melt 2 Tbsp of butter in a medium to large sauce pan over medium heat. Add cubed and 1/2 tsp each of salt & pepper. Cook the chicken until lightly browned and then remove from the pan. Leave any remaining butter, drippings, etc.
In the same pan, over medium heat, add the chopped onions, another Tbsp of butter, and another 1/2 tsp each salt & pepper. Cook until translucent and then add the minced garlic and cook another 30-45 seconds or until the garlic very lightly browns.
Add the garam masala, chili powder, turmeric, and árbol chilis. Toast the spices for about 30 sec. Then add tomato purée and the Bravado Spice Ancho Masala Scorpion Reaper Hot Sauce. Mix well, pour into a blender, and blend until completely smooth.
Add the tomato sauce back to the sauce pan along with another Tbsp of butter and the heavy cream. Mix until completely incorporated and then add the chicken back into the pan. Cook until warm and then serve immediately with some Basmati rice and warm naan or roti.
