In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until they turn translucent, about 5 minutes.

Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

Add the garam masala, paprika, and turmeric powder to the skillet. Stir well to combine and cook for about 1 minute.

Pour in the tomato puree and bring it to a simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken.

Reduce the heat to low and stir in the fresh cream. Mix well until the sauce is creamy and smooth.

Add the shrimp to the sauce and cook for 5-7 minutes, or until the shrimp are pink and cooked through. Season with salt to taste.

Remove from heat and garnish with fresh cilantro before serving.