In a bowl, whisk together yogurt, green chili paste, black pepper, ginger garlic paste and salt.

Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.

Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. Stir fry for a few seconds and add sliced onions. Saute until golden brown. Add the remaining ginger and garlic paste. Saute for 2 mins.

Add the marinated chicken and saute on high heat for 2 mins stirring constantly. Lower the heat and put it to simmer for another 2 mins.

Add the coriander powder, turmeric powder and red chili powder. Cook further for 3-4 mins.

Whisk the remaining yogurt and add. Cook for 2-3 mins.

Add the tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.

This chicken goes very with tandoori roti.