Melt two tablespoons of the butter in a large nonstick skillet on medium heat. Add onion and cook until softened.
Add chicken and lemon juice. Cover and cook until the chicken is no longer pink. Stir in the paprika, minced garlic, garam masala, and cumin; cook and stir for 1 minute.
Mix the cream, tomato paste, and remaining butter in. Add salt and red pepper to taste, if desired. Bring to a simmer.
Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened. Turn to low and simmer until ready to serve.
Notes
Nutrition: The nutrition table is for ⅛th of the recipe. This is approximately 1.5 cups.