Heat oil and butter together in a saucepan and fry chopped onions for 5 minutes or until they become golden in color.
Add garlic, ginger, garam masala, chili powder, coriander, cumin seeds, bay leaves, cardamom, black pepper and MAGGI Chicken Stock cubes. Stir for 1 minute.
Add tomatoes and tomato paste and stir for another minute. Add yogurt and water and bring to boil then simmer on low heat for 10 minutes.
Blend mixture very well in a food processor then returns back to the pot.
Add chicken cubes to the sauce and simmer for 10 minutes on low heat or until chicken is tender.
Add cream and bring to boil then let it simmer for another 5 minutes.
Garnish with fresh coriander and serve with white rice.