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.
50ml water bring to boil, add the grilled pieces and cook for 10 mins on low flame.