We had bought some cream, sour cream, and (a whole) chicken on the weekend and we still had some leftover naan that was in the freezer, so we had everything we needed.
To start everything off, we made some rice. We then cooked the chicken and added the tandoori masala to the chicken after it was cooked. Once we did that, cream and sour cream was added to finish everything off. We tasted it and I thought the flavour was weak, so I threw in more of the tandoori masala. We made sure to not boil the mix, because we didn't want the milk products to split.
My dad wanted more sauce so more cream was added to this. We turned off the heat and tossed the defrosted naan into the 350 degree oven.
The rice finished cooking, so my dad added a couple of chunks of frozen coconut milk and butter to the rice. Oh yeah, and I threw in butter in the chicken mixture... which made... Butter Chicken!! Yay! 
"You can't have butter chicken without butter", I said, before adding some into the chicken mixture.
I prefer and suggest that you all go out and buy some tandoori masala or garam masala at an Indian grocery store to make butter chicken. It's not hard. Just follow my uh.. detailed and helpful steps above. I'll try to make a better version in the future. Well it's all based on your taste buds. The spice blend had a bit of heat, which I liked. If you don't like that much heat, you can add more sour cream to cool it down. Hope that helps. ^_^
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