Gather all of your ingredients and a large skillet.

Heat ½ cup butter over medium heat until melted. Then add the onion. Cook and stir it until the onion is translucent, about 5 minutes.
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Add ½ cup of water and tomato paste. Stir together until everything is hot and incorporated. Add the remaining butter.

Stir in the garlic, ginger, and berbere. Turn the heat to low, and then
cook until the mixture thickens. This will take 20-30 minutes.

Add the remaining water into the thickened, and add the chicken. Simmer everything until it is saucy, about 45 minutes.

Finally, add the white wine, pepper, and cardamom to the pan. Lower in the hard-boiled eggs. Cook for another 15 minutes, and allow the sauce to reduce slightly. Serve hot with injera bread or steamed rice.