Roughly chop your chicken breasts into chunks, about 1.5 inches square. In a separate small bowl, combine your spice mix. In a large bowl, mix the chicken with your spice mix and ensure the spice mix uniformly coats the chicken. You may want to use gloves for this or use mixing spoons, as the turmeric in the spice mix can color your fingers and nails yellow. Let the chicken sit in the refrigerator for at least one hour.  

Preheat your large skillet over low to medium heat.

Add butter. Let it melt. Then add the onion. Let the onion cook until it appears translucent, about five minutes. Add the tomato paste and let it warm up and  release its flavors, about five more minutes.

Next, add the chicken. Mix the chicken every two minutes or so to ensure it cooks uniformly. 

Once all the chicken appears cooked uniformly, add the cream, spinach, and diced tomatoes, and mix it all together. 

Switch to low heat and allow the cream, spinach and tomatoes to saute gently, just below boiling, for about 15 minutes. Try not to overcook the chicken, chicken breasts can overcook and dry out pretty easily, but this recipe works well with chicken breasts as long s you keep the heat under control.

Plate out some butter chicken with a serving of rice and enjoy!