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

Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Bake for about 15 to 20 minutes until the chicken releases a decent amount of juice.

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. Stir occasionally and keep the pot covered 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 dry, but if it does get too dry, add some water.

Stir the mixture for a few minutes, and then pour it out of the pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the 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. Do not rinse the blender just yet.

Add the bay leaves to the cooking pot.

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

Add cashew nuts into the unwashed blender, along with 1/2 cup of water, and a few pinches of salt. Blend until the mixture turns milky.

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

Add in fenugreek leaves, and stir some more. Let it summer for 5 to 10 minutes before turning off stove. Serve with warm basmati rice, naan, or parathas. For even better results, refrigerate overnight, and serve the next day.