Cut the chicken into strips. In a bowl add the marinade ingredients - yoghurt, oil, cumin powder, coriander powder, chilli powder. Add the chicken and coat it well. Leave it to marinade for at least 30 minutes.
In a non-stick pan, heat 1 tbsp oil on medium heat. Add the bay leaf and cloves and fry for a minute. Add the onions and fry until lightly brown.
Add in the chopped tomatoes and cook for 2-3 minutes. Add in the ginger paste, garlic paste, cumin powder and coriander powder. Cook for a couple of minutes.
Turn the heat off and once the onions and tomatoes mixture has cooled, remove the bay leaf and cloves (you can leave it in if you wish) and blend the mixture to a fine paste.
Heat up the same pan, add 1 tbsp oil and 2 tbsp butter. Add the chicken pieces and fry on medium heat until the chicken is almost cooked.
Add the tomato paste to the chicken, add salt, mango powder (amchur) and mix well. Cover and cook for 5 minutes.
Add the sugar and kashmiri chilli powder. Crush the kasuri methi leaves and add to the sauce. Let it simmer for 3-4 minutes.
Turn the heat off and add the single cream. Mix well.
Garnish with coriander and serve with hot parathas or rice.