1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the cumin, paprika, turmeric, salt, and black pepper to the onion mixture, stirring well to coat the onions in the spices.
4. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, allowing it to cook for about 5 minutes.
5. Reduce the heat to low and stir in the heavy cream and butter, allowing them to melt into the sauce. Return the chicken to the skillet, simmering for another 10-15 minutes until the sauce thickens and the chicken is cooked through.
6. Garnish with fresh cilantro before serving. Serve with warm lemon wedges on the side for an added burst of freshness.

This dish reminds me of the patience and love my abuela poured into her cooking. It’s about taking the time to let flavors meld and evolve, creating something truly special.