Place Onion (1), Green Chili Pepper (1), Fresh Ginger (1 teaspoon), Garlic (1 teaspoon), and Fresh Cilantro (1/2 teaspoon) into a pestle and mortar. Season with Salt (1 teaspoon) and then start to break everything down until it forms a chunky paste.
Next, into a saucepan over medium heat, add in the Butter (3 tablespoon). When the butter is foaming and hot add in the fresh chunky paste. Cook for several minutes until it starts to soften and the water content starts to evaporate.
Add Curry Powder (2 teaspoon), Ground Cumin (1 1/2 teaspoon), and Ground Coriander (1 teaspoon). Mix well, then keep stirring for the next 4-5 minutes to let the flavors intensify in the pan.
Mix in the Tomato Paste (2 tablespoon) and then add the Chicken Thigh (2 pound). Coat the chicken in the mixture and then season with more salt and a dash of olive oil. Cook the chicken down over medium heat, turning often for 8-10 minutes
Add in the Heavy Cream (1 cup). Mix and warm it through for several minutes.
Garnish with fresh coriander and serve with cauliflower rice.