Add the chunks of chicken to a bowl and season with the kosher salt and freshly ground black pepper. Toss to coat and set aside.

In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon oil and 1 tablespoon butter over medium heat. Add the onion and cook for 4-5 minutes or until it begins to soften. Add the garam masala, ground ginger, and chili powder and cook for 2 minutes, stirring often so it doesn't burn. Stir in the tomato paste and tomato sauce and whisk until smooth; cook for 2 minutes.

Stir in the cream until smooth then add the bay leaf. Bring to a boil then reduce to a simmer and cook for 5 minutes.

While the sauce cooks, add the remaining 1 tablespoon oil and 1 tablespoon butter to a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Add the tomato cream sauce to the chicken and stir to combine. Scrape up any browned bits from the bottom of the pan and simmer for 10-15 minutes. Add a squeeze of lime and garnish with chopped cilantro. Serve with basmati rice and garlic naan on the side.