Begin by heating the butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the finely chopped onion. Sauté for 5-7 minutes, or until the onion is soft and translucent.

Add the minced garlic and grated ginger to the skillet. Cook for an additional 2 minutes until fragrant.

Stir in the garam masala, Kashmiri chili powder, turmeric powder, coriander powder, and cumin powder. Cook the spices for about 1 minute to release their flavors, stirring constantly to avoid burning.

Pour in the tomato puree and mix well. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.

Reduce the heat to low and stir in the fresh cream. Mix well and cook for an additional 2-3 minutes until heated through. Adjust salt to taste.

Remove from heat and garnish with chopped fresh cilantro before serving.