Grind all the ingredients of the marinade paste, mix it with the curd.
Rub the mixture into the chicken and marinate for 3 to 4 hours
Heat 50 gms butter in a pan and fry the onions until it has turned brown in colour.
Then add rest of the ingredients of the masala paste one by one.
Roast it for a few minutes, remove from fire and cool it
Grind the roasted ingredients to a fine paste and keep aside.
Take a frying pan and melt 100 gms of butter and add the chicken and fry for a few minutes
Then add the ground masala paste and stir fry for a few minutes till it leaves oil or dries up.
Add 1/2 cup of hot water. Cover and cook on a slow fire till the chicken is tender.
Serve hot with rice, roti or appams.