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Cut the chicken into bite sized pieces and coat them in the turmeric, salt, chili powder and cinnamon. Set aside in a bowl.
Dice the onion and tomato. Finely chop the garlic and ginger.
Heat a skillet to medium high heat and add the butter. Add the onion, garlic and ginger and cook for 2 minutes until the onions are translucent and fragrant.
Add the chicken and cook for about 5 minutes, until almost cooked through and the outside turns white.
Add in the heavy cream and tomato paste. Turn the heat medium low, cover with a lid, and cook for 5-8 minutes until the sauce has thickened. Sprinkle with fresh parley. Serve over rice.
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