Heat the oil in a large saucepan on a low heat, add the bay leaves and onion and cook for 5 minutes until golden brown. Add the chicken, ginger paste and garlic paste and cook for 25 minutes until only a little moisture is left from the chicken.
Add the chilli powder, chilli flakes, Kashmiri chilli powder, ground coriander, cumin, turmeric, butter chicken masala or tandoori masala, salt, pepper and dried fenugreek and stir well. Add the fresh tomato and passata, cook for 1 minute, then pour in the water, milk and cream and stir well. Simmer for 8–10 minutes until the sauce has thickened.
Add the butter, letting it melt through the sauce, then add the lemon juice and serve sprinkled with chopped coriander.
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