This is another recipe i had tried for my guests one day. Got thumbs up for this one too from my friends. My modification is added.
Ingredients
Chicken (cubed)-300 gms
For Marination
Coriander powder-1 tsp
Tandoori masala Powder-1 tsp
Kashmiri chilli powder-1 tsp (or to taste)
Coriander leaves(chopped)-1 tbsp
Yogurt-1 1/2 tbsp
Salt to taste
Butter/Ghee- 2 tsp
For the sauce
Onion( sliced)-2 large 
Ginger (chopped)-1" piece
Garlic (chopped)-2 cloves
Tomato (sliced)- 1 medium
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Kashmiri chili powder-1 1/2 to 2 tsp
Tandoori masala powder-1/2 tsp
Cardamom powder-1/4 tsp
Water- as required
Fresh cream-1/2 cup
Garam masala powder- 1/2  to 3/4 tsp
Nutmeg powder-1 pinch
Fennel  seeds (powdered)-1/2 tsp
Coriander leaves ( chopped)- 2 tbsp(optional)
Butter/Ghee
Salt to taste

Combine the chicken pieces with  all the ingredients  for marination and refrigerate for about an hour.
Preheat oven to 180 deg C.Arrange the chicken pieces onto a baking tray and bake for about 20 minutes ,turning sides once in between.Keep aside.
To prepare the sauce,heat  butter in a pan and saute the onion until golden brown.Add chopped ginger and garlic.Fry for a minute and keep aside to cool slightly.
In a blender combine this onion along with tomato,cashew nuts,turmeric powder,coriander powder,kashmiri chili powder,tandoori masala powder and cardamom powder.Blend until smooth.
Heat butter in a heavy bottomed pan and add the ground masala paste and salt to taste.Cook until oil separates.
Add required amount of water( appr 1 cup) and bring it to a boil.
Reduce the flame to low and add cream and mix well.
Now add baked chicken pieces,garam masala ,nutmeg powder,fennel powder.
Cover and cook  for few minutes.
Switch off the stove add 1 tsp butter (optional ) and garnish with coriander leaves.
Serve with naan or cumin rice.ENJOY!!