Heat 1 tablespoon oil in a frying pan over medium heat.

Add chicken.

Sprinkle with ground fenugreek and 1 teaspoon garam masala.

Season with salt and pepper. Sauté, stirring occasionally, for 6-10 minutes or until the chicken is cooked.

Remove from pan.

To the same pan, add 1 tablespoon oil. When hot, add bay leaves and onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.

Add ginger, garlic, ground cumin, garam masala, red chili powder, butter and lemon juice. Sauté, stirring, for 1 minute or until aromatic. 

Add tomato paste. Cook, stirring, for a minute.

Add cream and milk. Bring to a boil. Reduce heat, and simmer for 3-4 minutes.

Add potatoes and carrots. Cook, stirring occasionally, for 4-5 minutes or until tender.

Stir cooked chicken in the sauce.

Add green peas. Add a little water if required. Stir to combine.

Cook for another 3-4 minutes. Remove from heat.

Preheat oven to 200 C / 400 F.

Transfer butter chicken to a 9 x 9 - inch baking dish.

Cut the thawed pastry sheets into squares. Place them over the chicken mixture.

Brush with the egg mixture. Bake for about 30-35 minutes or until golden brown.

Serve with your favorite green salad.