Heat 1 ½ tablespoons of oil in a large skillet, over medium heat. Add chicken to the pan, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until chicken is lightly browned, about 5-7 minutes.

Remove chicken from the pan, and set aside. Add remaining oil, onion, garlic, and ginger to the pan. Cook, stirring often, until the onion becomes translucent, about 3-5 minutes.

Add the Garam Masala, paprika, cumin, turmeric, and remaining salt and pepper to the pan. Cook, stirring often, until the spices become fragrant, about 1-2 minutes.

Whisk in the chicken broth, coconut cream, and tomato paste with the onion mixture. Allow to come to a simmer. Cook, stirring occasionally, until the mixture has reduced slightly and becomes thick and creamy, about 5-8 minutes. Stir in the chicken, and allow the mixture to continue cooking until the chicken is well coated, about 2-3 minutes. Remove from the heat, and stir in the plant based butter, if using. Sprinkle with cilantro and serve.

Serve with jasmine rice and steamed broccoli.