Line a steamer with iceberg lettuce leaves.
Put tomatoes in a pressure cooker, add ½ cup water, mace, cardamoms, garlic, ginger, chilli powder, salt and 2 tablespoons butter, mix, cover and cook under pressure till 3-4 whistles are given out.
Put chicken tikka, remaining butter, 1 tablespoon cream, chaat masala and coriander leaves in a bowl and mix well.
Put some chicken tikka mixture in the center of each wonton sheet, get the ends together, press the center lightly and tie with a chive strip to seal.
Heat some water in a small deep non-stick pan. Place the lined steamer on top and bring water to boil.
Place the chicken wontons in the lined steamer, cover and steam for 4-5 minutes.
Blend the pressure cooked tomatoes with a hand blender to a smooth mixture.
Heat another deep non-stick pan and strain the tomato mixture into it. Add garam masala powder, dried fenugreek powder and honey and mix. Add remaining cream, mix and cook for 2-3 minutes.
Put tomato gravy in a serving plate, place the steamed wontons over it and serve immediately.