Heat the oil in a large saucepan over medium-low heat.
Add the ginger paste, garlic paste, cardamoms, cloves, and cinnamon sticks to the saucepan.
Fry for about a minute until aromatic.
Add the chicken pieces to the saucepan along with the yogurt or buttermilk, tomato puree, sour cream, chili powder (if using), and salt.
Stir well to combine.
Cook the chicken on medium-low heat, stirring occasionally, for about 30 minutes, or until the chicken is cooked through and tender.
Once the chicken is cooked, add the butter to the saucepan and stir until melted and well incorporated.
Serve the butter chicken hot with rice or naan bread.
Notes & Wine Advice
Serving Suggestions:
Serve the homemade butter chicken hot with rice or naan bread. Garnish with chopped cilantro/coriander leaves before serving for added flavor.
Wine Advice:
This dish pairs well with a medium-bodied red wine such as Merlot or a crisp white wine such as Chardonnay. The wine's richness will complement the flavors of the butter chicken and enhance the overall dining experience.