Cut the chicken breasts into bite-sized pieces, transfer to a bowl, add lemon juice, chili powder, grated ginger, minced garlic, coriander powder, turmeric, salt, and pepper. Mix well and set aside.
Heat 2 tbsp of butter in a skillet over a medium heat, add onion and garlic and cook for 2 minutes or until fragrant.
Add chicken pieces and cook 4-5 minutes. When chicken chunks become white add heavy cream, chicken broth, crushed tomatoes, seasonings and mix well. Bring to a boil and then reduce the heat to low, cover with a lid and simmer for 6-7 minutes.
If you like your sauce thicker – remove the lid and simmer the sauce to the desired consistency.
Serve with steamed broccoli or any other low carb side dish you like.