In a preheated pan, add coriander seeds, black peppercorns, cumin, bay leaf, and red chilies. Dry roast the spices until fragrant.
After that, let the spices cool down. Then, grind them to a fine powder and transfer to a bowl.
Make a puree of the tomatoes using a blender and place them in a different bowl.
Now, take a preheated pan to add 3 tbsp oil and let it heat.
Add chopped onions to it and cook them.
Then, add ginger garlic paste, half a cup water, green chillies, and above ground spice mixture.
Bring it to a boil and then, add the tomato puree and chicken in the mixture.
Add some salt to season the chicken.
Now, add cashew nut paste and the remaining half cup of water to it.
Cover it with a lid and cook it on a medium flame for about 25 minutes until chicken is cooked and the gravy becomes smooth.
Add onion and green bell peppers in the mixture and cook them for 2 minutes.
Remove the pan from heat and garnish the chicken with fenugreek (locally known as kasuri methi).
Serve hot with roti and rice.