Marinate chicken with yoghurt, 1 tsp black pepper and salt.
In a pan, pour oil and add cloves and cardamom.
Add onions chunks and saute them for a little time until it turns translucent.
Add green chillies and cashewnuts. Pour a cup of water and cook it until the water dries up on medium high heat.
Once it cools add it into a grinder and make it into a paste.
In a pan, add butter and pour the ground paste into it. Saute it for 5 minutes.
Add marinated chicken and mix well.
Add coriander powder, cumin powder and 1 tsp of black pepper powder. (You can adjust the pepper quantity as per your liking) Mix well.
Add salt.
Cover and cook on medium low for 20 minutes until the chicken gets cooked completely.
Add kasuri methi.
Pour cream. Mix well and let it come to a boil. Turn off heat and add coriander leaves. Do a taste test and add more black pepper if needed.