In a bowl mix all the dry masala with yogurt, ginger garlic paste and marinate your chicken in this for 2 hours. Heat ¼ cup oil, fry blended onion, fry till light golden, add marinated chicken, fry well, add in all the marination with ½ cup water, cover and cook till done. Serve garnished with coriander and green chilies.
Mix together flour and coconut, beat butter, egg yolk, vanilla and icing sugar till well combined, add in flour and coconut mixture, slightly mix with right hand, keep in fridge for 15 mins, roll cut into any shape. Bake on 180 degrees till light golden for 10 to 15 mins.
Pre-heat oven to 180 degrees, grease and flour 95 inch loaf pan. In medium bowl, mix flour, sugar, baking powder, baking soda, and salt. In a bowl beat peanut butter and corn syrup until smooth, beat in eggs one at a time. Gradually beat in milk, stir in flour mixture, fold in chocolate chips just until moistened. Pour into prepared pan, bake for 15 mins, cool in pan for 10 mins, remove from pan, cool on wire rack.
Heat oil add ginger garlic paste and chicken fry for 10 mins till chicken brown, add sliced tomatoes, cover and cook for 10 mins, then add salt, chili powder, cumin roasted and crushed and the prepared chatni. Cover and cook for another 10 mins, when oil comes on top, remove.
In a blender put brown onion, cashew nuts, coconut milk, and blend well. Marinate chicken with salt, chili powder, ginger garlic paste, lemon juice for 30 mins, add in yogurt. Now add chicken in a pan and cook on high flame till water dries. Heat oil, add ginger garlic paste, tomatoes, coriander powder, all spice, chaat masala and blended onion, cashew paste, cook till oil separates, now add chicken and half cup of water, cook for 10 mins, garnish with green chilies, serve with nan.