Clean and wash chicken. In a mixing bowl, add washed chicken, curd,1 tbsp ginger-garlic paste, 1/2 tsp fenugreek leaves, 1/2 tsp pepper powder, 1/2 tsp garam masala powder, 1/4 tsp cumin powder and salt. Mix it well. Keep in the fridge for 3-4 hours.
Keep all the ingredients ready for gravy.
In a wok, add 200 ml water, cashew nuts and diced onion.
Let it boil for 5 minutes. Switch off the flame. Strain it usinga strainer and let it cool at the room temperature.
Grind the boiled onion and cashew nuts to make paste. Keep it aside.
In a wok, heat 2 tbsp oil and add marinated chicken. Fry it on a medium flame till oil shows separately.
Keep stirring while frying it avoid sticking to the wok. Chicken is fried and keep it aside.
In a different wok, heat oil and add onion. fry it till it is light golden in color.
Add chopped green chili.
Add ground onion-cashew nuts paste. Mix it well and cook it on a medium to low flame. Add pepper powder, ginger-garlic paste, salt, and cumin powder. Mix it well. Cook it till oil shows separately.
Add fenugreek leaves.
Add fried chicken, mix it well.
Add chopped coriander leaves.
Mix it well, add 1 cup water.