In a large bottomed pot on medium high heat, add Olive Oil, and Butter, allow Butter to melt, and get hot. Add Chicken in batches, ensuring not to crowd the pan. Sauté for 3 minutes, (until a deep brown crust forms), turn Chicken, then repeat. Remove Chicken, set aside.
Sauce:
- Using the same pot, melt Butter, then add Tomatoes, Splenda, Red Finger Chili, Fenugreek Leaves, Pepper, and Garam Masala. Stir, and scrape all the bits of Spice leftover from frying the Chicken in the pan.
Reduce heat to medium, simmer for 20 minutes, (until Tomatoes reduce, thicken, and Butter begins to separate).
Add Heavy Cream, and Salt. Return Chicken to the pot, bringing the mixture to a simmer. Simmer for 10 minutes, (until Chicken is cooked through). Add Corn Starch, until desired consistency.