Put the curry or tandoori paste into a bowl with the yoghurt. Stir well then add the chicken and stir again. Cover and refrigerate for 1-2 hours.
Preheat the oven to 180 C Gas 4. Put the chicken pieces into an ovenproof dish and bake for 10 minutes. Meanwhile blend together the cream, tomatoes, ginger and garlic in a bowl and set aside.
Heat the oil in a saucepan and add the bay leaves and onion. Fry until the onion begins to turn golden brown. Add the chillies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
Put in the chicken and fry for 5 minutes then add the tomato and cream mixture. Cover and cook over a low heat for 5 minutes. The curry should look red and creamy with a thick texture.
Add 5 fl oz water and cook for a further minute. Remove from the heat and serve with pilau rice, pitta or naan bread, garnished with the coriander.