Combine the fenugreek , garam masala ,sugar, garlic, cardamom, peppercorns,salt, yogurt, and tomato paste in a largebowl and mix well;

set aside 1/4 cup ofthe marinade for basting.

Add the chickenthighs and drums and coat well.

Cover thebowl and let marinate in the fridge for 45minutes to 4 hours.

When ready to cook, preheat a grill tomedium-high.

Remove the chicken piecesfrom the marinade and place on the hotgrill.

Basting regularly with the reservedmarinade, cook until the chicken is doneand juices run clear, about 35 to 40minutes.