Gather all ingredients. Combine turmeric, cumin, ginger, chili powder, and cinnamon in a bowl. Cut chicken thighs into bite-sized pieces and add to the bowl. Toss to coat thoroughly with the spices.

Melt butter in a frying pan over medium heat. Add diced onion and minced garlic, cooking for about three minutes until onions are translucent.

Increase heat to medium-high. Add the spice-coated chicken to the pan and cook for about 5 minutes, stirring often, until the outside is white and almost cooked through.

Add heavy cream to the chicken mixture. Stir well to combine. Reduce heat to medium-low, cover the pan, and cook for about 5 minutes.

Remove the lid. Add salt to taste if desired. Continue cooking for another 3-5 minutes, stirring occasionally, until the sauce reaches your preferred consistency.