Put the chicken breasts in a bowl and apply the ginger-garlic pastes and salt, mix it well on the breasts and keep aside for 30 minutes.
In the meantime prepare the cashewnut paste by boiling onions, cashews and water together for 10 minutes and then cooking on low for another 10 minutes. Then, puree it in a blender to make paste. Else, you may use readymade cashewnut paste from the market.
Add hung curd, garam masala powder and black pepper to the chicken breasts and keep aside for 30 minutes. This is the 'marinade'.
Then, char grill the chicken in the tandoor.
Heat oil in a pot.
Add ginger juliennes and green chillies.
Saute for a few minutes until the raw smell of ginger is gone.
Add onions and continue to saute until golden brown.
Stir in the cashewnut paste and let it cook for 10 minutes on low heat.
Add garam masala powder, black pepper powder, cumin powder, kasoori methi, chopped mint and corriander leaves followed by the chicken.
Mix well and cook for 10 minutes on low.
Serve hot garnished with chilli oil, mint sprigs and crushed pepper.