What you need:

For the marinade:
1 lb Chicken, cut into cubes
1 cup Yogurt
1 tbsp Cumin powder
1/2 tbsp Coriander powder
1/4 tsp Turmeric powder
3 cloves Garlic, 1/2 inch Ginger–made into a paste or grated
1 tsp Salt
1/2 tsp Chilli powder

For the sauce:
1 medium sized Onion, cubed
1/2 roasted Red Bell Pepper (about 1/2 cup when pureed)
6 Cashews
1 tsp Cumin powder
1/2 tsp Coriander powder
3 Cloves, 1/2 inch Cinnamon, 2 Cardamom pods–ground into fine powder
1 tbsp Kasoori Methi (dried Fenugreek leaves, found in Indian grocery stores)
1/4 cup Cream
2 tbsp Tomato ketchup
1 tbsp Butter
1 tbsp Oil
1/4 tsp of Chilli powder, or to taste
Salt to taste
Cilantro for garnish