Cut chicken into small bite-sized pieces, place in large baking tray, add Tandoori Mix, mix thoroughly, cover with foil and refrigerate overnight.
This is essentially Tandoori chicken.

Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Baking the chicken can take anywhere between 20 - 35 minutes depending on what kind of convection oven you have.

Place a large cooking pot on a stove set to medium-high heat. Pour in canola oil, and add in onions, ginger, and garlic once the oil is hot. Cover pot with lid, stirring occasionally until the onions turn translucent.

Add in coriander, cumin, turmeric, garam masala, cardamom, cinnamon, curry leaves, sugar, tomatoes, and a few pinches of salt and mix thoroughly. The tomatoes should prevent the mixture from becoming too dry, but if it does get too dry, add in some water.

Stir the mixture for a few minutes, and then pour it out of the cooking pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the cooking pot, keeping the pot on low heat. Use a spoon or spatula to scoop out as much of the sauce as possible from the blender. There's no need to wash the blender for now.

Add the bay leaves to the cooking pot

Take the Tandoori chicken from step 2, and pour it, including all the juices, into the cooking pot, and mix thoroughly

Put cashew nuts into the (creamy) blender, and add 1/2 a cup of water, and a few pinches of salt. Blend until all the cashews are ground up and the mixture turns milky.

Gently pour the cashew mix into the saucepan, and stir.

Add in fenugreek leaves, and stir some more. Let it stand for a few hours before serving. Or better it, refrigerate overnight, and serve the next day.