Marinate the chicken with the Tandoori marinade and yogurt and refrigerate for an hour or overnight
Heat oil and add cumin seeds, fry until it starts to burst. Add bay leaf and onion. Sauté until onion is translucent.
Add ginger/garlic paste and fry for a further minute.
Add turmeric, ground cumin, coriander, Kashmiri chilli powder, masala. Mix well and cook the paste for 2 minutes. Add a few drops of water to prevent scorching
Add the tomatoes, season with salt. Add sugar. Cover and simmer on low heat until tomatoes are cooked, about 20 minutes
Whilst the sauce is cooking you can flash fry the chicken or pop it into the oven using the grill function just until it browns. Do not overcook your chicken if using breasts. Set aside
Once the tomatoes are cooked, crush the fenugreek leaves in your hands and add it to the sauce together with the garam masala and cream. Use a stick blend and blend the sauce until it's smooth and creamy
Add the chicken and let it heat through. Switch off the stove and let the chicken cook through in the sauce. Serve with roti, basmati rice or naan bread