Mix all powders under marinate section in yogurt and oil to a smooth paste.
Mix in the chicken pieces, diced onion and pepper. Marinate for 2 hours.
Make a paste of ginger, garlic, tomatoes and cashewnuts in a blender.
Chop onions, coriander and mint leaves.
Grill the marinated pieces turning over occasionally, till about 75% is done. Alternatively deep fry it in a pan. In a heavy bottomed pan, heat oil add chopped onions, salt, fenugreek leaves, garam masala and saute till golden brown.
Add the blended paste, saute. Add 1/2 of the coriander and mint leaves.
Add 50ml water bring to boil, add the grilled pieces and cook for 10 mins on low flame.
Garnish with the remaining leaves.
Best served with peas pulao.
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in