Melt 2 tablespoons of butter in a skillet over medium-high heat. Once heated, add the chopped chicken thighs to the skillet, and cook until the chicken is no longer pink.

Add salt and pepper to taste to the chicken pieces. Remove the cooked chicken, and set it aside to keep warm.

Into the same skillet, add 1 tablespoon of butter as well as the chopped onions. Cook the onions for a few minutes until they begin to soften.

Stir in the minced garlic for 20-30 seconds.

Add in the garam masala, cumin, turmeric, chili powder, ginger and bay leaf. Stir constantly until the spices become fragrant, be careful not to let them burn.

Pour in 2 cups of heavy whipping cream. Use a whisk to completely mix in the spices with the heavy cream.

Mix in 8 ounces of tomato sauce and 2 ounces of tomato paste. Again, use the whisk to combine the ingredients well.

Add in the cooked chicken. Stir to combine, and then reduce the heat and simmer for 15-20 minutes.

Place 2 tablespoons of butter into the pot a few minutes before serving. Allow the butter to melt, and stir the chicken mixture well.

Serve the butter chicken over cauliflower rice.