Somewhat more peppery and hot than traditional butter chicken. Nevertheless, the fragrances of this rendition are nothing short of rapturous.
In a bowl, combine the chicken with the yogurt, garlic, ginger, Tandoori Masala and salt. Marinate for 1-48 hours.
In a frying pan, melt the ghee and add bay leaves. Sauté the marinated chicken for 8-9 minutes.
Add Garam Masala and cook for 7 minutes more.
Add tomatoes and cook for 5 minutes more.
Add cream and, if desired, salt. Simmer for 2 minutes.
Garnish each portion with a sprinkle of garam masala and chopped cilantro. Serve.