In a blender take ginger, garlic, coriander, mint add little water and blend keep aside.

Soak Kaju and poppy seeds in warm water for half and hour, once soaked blend it to nice paste. keep aside.

In a bowl take curd, add 1 tablespoon ginger garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, tandoori masala, 1 teaspoon cumin powder, salt mix, now add chicken pieces and mix till chicken pieces are coated with masala marinate for minimum 45 minutes.

Cut onion in to large pieces, keep aside, make cross on top of tomatoes and keep aside.

In a pan boil some water add onion and tomatoes.

After 5 minutes, strain the water and keep aside.

After 45 minutes, heat 1 tablespoon oil in pan and add chicken, fry till water dries, then simmer and cover and cook for 10 minutes, till oil separates.

Alternatively you can roast chicken in oven for 15 minutes or till it's done.

Chicken is done keep aside.

For the gravy: Blend the boiled onions in nice paste.

In a kadhai, heat oil and butter add 3 to 4 black pepper, 2 cardamoms and add onion paste. Cook till oil separates

Now remove skin of tomatoes and blend nicely to make tomato puree. keep aside

Once onion paste changes colour add 1 tablespoon ginger garlic paste and fry till raw smell goes now add tomato puree. cook till oil separates.

Now add all dry masalas, tomato ketchup, sugar and mix well, add kaju paste and mix again.

Now add fry chicken along with all the masala, taste and add salt only if needed.

Add water to adjust consistency and allow to boil, once it boils simmer and cover and keep for 5 minutes.

After 5 minutes, crush a teaspoon of kasuri methi and garnish with coriander leaves

Serve hot with phulkas, roti, pulao enjoy...