First toast your almonds in a dry pan by shaking the pan frequently so that they don't burn. We need to do that so that we can blitz the almonds in the blender into fine almond flour. Keep the almond flour at the side for later.

Then rinse the chicken, tap dry with a kitchen towel and cut into bite size cubes. Place into a bowl.

Add to the bowl all at once the ginger garlic paste, yogurt, garam masala, chili powder, turmeric powder, chaat masala, kitchen king masala, food coloring, salt, pepper, the tomato paste, ½ lime and the previously ground almond flour. Mix the whole content well and keep aside to marinate for 20 minutes (the longer the better).

Add the butter and olive oil to a shallow pan and allow to melt on slow heat and add the chopped onion. Cook until the onion is turning translucent, stir frequently, then add in the bay leaf.

Continue to add in now the chicken yogurt masala mixture and stir fry for 9 minutes before adding half amount of the chopped coriander (¾ Tablespoon) and the cream.

Let it cook for 1-2 more minutes. Take from the heat, garnish with the remaining chopped coriander and serve with Indian flat breads such as nan, chapati, roti.