Cut 16 oz of poultry into bite-sized pieces and season with 0.5 tbsp garam masala.

Melt 3 tbsp butter in a large skillet over medium heat, then cook the meat until browned.

Stir in 1 cup tomato puree, 1 tsp chili flakes, and the remaining 0.5 tbsp spices, simmering for 15 minutes.

Reduce heat, stir in 0.5 cup heavy cream, and simmer for another 5 minutes until the sauce thickens.

Garnish with 2 tbsp fresh herbs and a cream swirl before serving.