In a medium skillet, melt the butter over medium-high heat.
Once melted, add the onion, ginger, chili, and garlic. Sauté until the onions have softened, about 5 minutes.
Add the spices, tomato paste, and salt, then stir to combine. Cook for 30 seconds until fragrant.
Add the chicken and stir to coat. Allow the chicken to cook for a few minutes until it begins to brown. You can add a bit of water if the pan starts to burn.
Add the coconut milk and stir. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
This recipe is for 4 servings of curry.To make your own Garam Masala, blend about 1 tablespoon of cumin, 2 teaspoons of coriander, 2 teaspoons of cardamom, 1 teaspoon of cinnamon, half a teaspoon of pepper, half a teaspoon of nutmeg, and half a teaspoon of ground cloves.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.