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Heat the butter in a deep frying pan over medium-high heat. When the butter is foaming, add the cardamom and cinnamon. Cook for a minute or until fragrant. Then add the ginger and garlic. Cook for another minute or until fragrant.
Pour in the tomato puree, and add the Kashmiri red chilli powder, paprika, sugar and salt. Simmer for 10 minutes, stirring every so often, to allow the flavours to make friends.
While the sauce is simmering, add the chicken and gently toss it through the sauce, then stir through the cream. To serve, drizzle over the yoghurt and sprinkle with dried mint leaves. Serve with the bread and/or rice, red onion, chillies and lime.