2) Rub the chicken well with the mixture and bake in a shallow baking pan for 25 minutes. The chicken will be three-quarters cooked. Allow the chicken to cool and when it is cool to the touch, remove the bones and shred the meat into 1cm pieces. Set aside.
For the garam masala:
1) In a small saute pan, over medium-high heat, lightly toast the spices beginning with the cumin and coriander. Toast until fragrant, about 1 minute.
2) Add the peppercorns and cardamom and continue to toast another minute. Add the cinnamon, cloves and bay leaf and toast another minute.
3) In a spice grinder, grind the toasted spices to a fine powder. Keep the spice blend stored in a tightly seared container for up to 4 weeks.
For the butter sauce:
1) In a large frying pan, heat the olive oil over a medium high heat. Saute the onions, ginger and garlic until light brown, about 4 minutes. Add the tomatoes and continue sauteing until they begin to fall apart, about 5 minutes.
2) Add the spices and continue to cook for 5 minutes. Transfer to a blender and puree until smooth. Return the puree back to the pan and add the cream and butter. Bring to a simmer and reduce for 5 minutes.
3) Add the shredded chicken and saute for 6 minutes more until the chicken is cooked through. Add salt and pepper, to taste. Serve with basmati rice, if desired.