Marinate the chicken with the yogurt, salt and spices and keep aside for at least ½ hr.

Dry roast the spices under "spices to roast and crush" over low-medium heat for a couple of minutes until the spices release their aroma and let it cool in a plate. Once cooled, crush coarsely with a mortar and pestle and keep aside.

Grind the half cup corn in a food processor with a little water ( 1 tbsp. or so) to a paste and keep aside.

Heat the oil in a heavy bottomed pan and saute the onions till golden brown. Add the ginger garlic paste and saute well.

Now add the pureed tomatoes, ground corn, remaining half cup corn kernels and the spice mix and let it all cook on medium heat for a couple of minutes.

Now add the chicken and peppers. Add more salt. Continue cooking on medium heat until the chicken is cooked through.

Garnish with cilantro and serve!