Cut chicken into 1-inch chunks.

In a bowl, combine lemon juice, grated ginger, minced garlic, tandoori masala, cayenne pepper, salt, and Greek yogurt.

Add the chicken to the marinade and mix well.

Marinate in the refrigerator for at least 2 hours, or up to 24 hours.

In a medium pan, melt ghee over medium heat.

Add the chopped onion, stir, and cover for 4-5 minutes until softened.

Add the marinated chicken to the pan and cook, uncovered, for 4-5 minutes.

Add the bay leaf, cinnamon stick, and clove, and fry for 1 minute.

Add the grated ginger and minced garlic, and fry for 30 seconds, stirring constantly.

Add the chopped green chili and tomato puree, and mix well.

Add garam masala, ground cumin, turmeric powder, ground coriander, ground cardamom, black pepper, tandoori masala, salt, and cayenne pepper. Mix well.

Bring the curry to a boil, then reduce heat and simmer for 10 minutes, until the tomato juice evaporates.

Add the dried fenugreek leaves and cook for another 2 minutes.

Stir in the butter until melted.

Stir in the Greek yogurt and milk until the desired consistency is reached.

Garnish with chopped cilantro and serve hot with rice or naan.