Marinate the chicken with all ingredients mentioned under marination and keep aside at least for 1/2 hour
In a thick bottomes wide mouthed pan heat mustard oil and add the mixture of cinamon , cloves, pepper corns and bayleaf. Lower the flame once you add the masalas and make sure thay don’t burn
Add in the sliced onions and saute till they turn light pink
Add in the ginger+garlic+pounded green chilies and saute till the raw smell goes away
Add in the marinated chicken pieces , turn the heat to high and fry the chicken for 7-8 minutes till the chicken pieces get a nice color. Make sure not the burn the chicken and hence keep stirring constantly
After around 8 minutes stir in the chopped tomatoes+mint+coriander. You can reserve a small portion of mint and coriander for garnishing at the end.
In a separate small bowl mix in all the turmeric+cumin+coriander+salt and add little water to make a paste. This helps the spices to release their flavors. Add in this paste to the chicken and stir well. Cover and cook on low heat for 5 min
In a separate medium sized bowl whisk the curd+red chili powder+besan to a super smooth paste
Add in the paste to the chicken and make sure you continuously stir the contents. This is important since the curd tends to curdle when added to hot chicken.
Add in a little water if desired,cover and cook on low heat for around 12 minutes or until the chicken is done.
Garnish with remaining coriander and mint and serve hot with parathas , rotis or plain rice.