Broil the tomatoes at the highest temperature possible for 10-12 minutes, or until the skin starts to split and blister. Let them cool down. Then peel the skins. Alternately, you can immerse the tomatoes in boiling water for a minute or hold them over an open gas flame to peel the skin. But charring the tomatoes a little gives it a much better taste.
Puree the tomatoes using a little water.
Heat butter over medium heat in a non-stick pan.
Add cardamom and bay leaves and wait until they start spluttering (30 secs).
Add garlic and chopped green chilies and saute for 30 more seconds.
Add the tomato puree and tomato paste and let it simmer, stirring occasionally, until the butter/oil has separated (13-15 mins).
Add chili powder, salt and sugar/honey, and food color; give it a stir and let simmer for 2 more minutes.
Add the tandoori chicken pieces and let simmer for 3-4 minutes.
Reduce heat, add cream and dried fenugreek and let simmer for 2-3 more minutes.
Adjust seasoning before removing from heat.
Garnish with a drizzle of fresh cream and cilantro/coriander leaves (optional).
Serve with naan, pita, or rice.