Heat 1 tbsp of oil in a pan.
Add the bay leaf and cumin seeds.
Then add the chopped onions.
Sauté till the onion colour changes to golden brown colour.
Then add butter, ginger garlic paste, garam masala and chilli powder.
Sauté for a min.
Add tomato puree, salt and stir well.
Now add the curd and little amount of water.
Cover with a lid and cook for 10 mins.
Now remove from the heat and keep it aside.
Heat a pan with 1 tbsp of oil.
Add the chicken pieces and cook till the chicken colour changes to light brown colour.
Now add the garam masala and pepper.
Then add 6 to 7 spoons of sauce and cook until the liquid has reduced.
Then switch off the stove.
Chicken butter masala preparation:
Add the chicken pieces into the gravy and combined well.
Now cover with a lid and cook for 5 to 10 mins.
Finally garnish with coriander leaves and remove from the heat.
Chicken butter masala is ready.
Serve hot with whit rice, roti or paratha