Step 1: Prepare the Chicken

1. Season the chicken with salt, pepper, garlic powder, ginger powder, garam masala, turmeric, and paprika. Toss well to coat evenly.
2. In one bowl, whisk together the egg and buttermilk.
3. In a separate bowl, mix flour, cornstarch, and breadcrumbs.
4. Dip each piece of seasoned chicken into the buttermilk mixture, then coat it in the flour mixture, pressing to ensure an even, thick crust.
5. Set the coated chicken aside while you heat the oil.

Step 2: Fry the Chicken

1. Heat about 1 inch of oil in a deep skillet over medium-high heat.
2. Once the oil reaches 350°F (175°C), carefully add the chicken pieces in batches. Avoid overcrowding.
3. Fry for 4-5 minutes per side, until golden brown and crispy.
4. Remove and drain on a wire rack or paper towel.

Step 3: Prepare the Butter Chicken Sauce

1. In a large skillet, melt the butter with oil over medium heat.
2. Add chopped onions and sauté until soft and golden (about 3 minutes).
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
4. Add cumin, coriander, turmeric, garam masala, red chili powder, and salt. Stir for 30 seconds to toast the spices.
5. Pour in the crushed tomatoes, tomato paste, and honey. Stir well and let simmer for 5-7 minutes until thickened.
6. Stir in heavy cream and water/chicken broth. Let simmer for another 2-3 minutes, stirring occasionally.

Step 4: Combine and Serve

1. Add the crispy fried chicken to the sauce, coating each piece generously.
2. Let it simmer for 2-3 minutes, ensuring the flavors meld together.
3. Garnish with chopped cilantro and serve hot with naan, rice, or roti.