In a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of 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. Sauté until golden brown. Add the remaining ginger and garlic pastes. Sauté for two minutes.
Add the marinated chicken and sauté on high heat for two minutes stirring constantly. Lower the heat and put it to simmer for another two minutes.
Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
Whisk the remaining yogurt and add. Cook for two to three minutes.
Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.