In a large pan, pour in some olive oil over medium heat. Once it shimmers, toss in the chopped onion, ginger, garlic, and jalapeno. Sauté them until the onions become translucent.

Next, add the boneless chicken pieces. Sear them until they are no longer pink on the outside.

Sprinkle in the salt, freshly grated pepper, garam masala, chili powder, ground cardamom, and coriander. Cook this fragrant mixture for about 2-3 minutes.

Stir in the tomato paste and low sodium chicken broth. Bring everything to a gentle simmer and let it cook for 20 minutes.

Pour in the heavy cream and drop in the bay leaves. Allow it to simmer for an additional 5 minutes.

Stir in the unsalted butter until it’s melted and fully incorporated.

Dish out the chicken in bowls, garnishing with lime wedges and a handful of freshly chopped cilantro.