Dry roast all the spice paste ingredients on a griddle till fragrant. Cool completely and grind using a little water if required to form a paste,
Heat the oil in a heavy bottom pan or kadhai, add the onions and saute till golden brown. Add the chicken and saute further for 2 minutes. Add the spice paste and cook till the oil separates. This will take around 7-8 minutes and I recommend you do this on low flame.
Add the youghurt, salt and 1 cup of water and cook till the chicken is cooked and the gravy thickens.
Serve hot with parantha or rice.
Notes
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