Crush together cinnamon, cloves, green cardamoms, black cardamoms. Soak khus khus, cashewnuts and chironji in warm water and then grind to a fine paste.
Clean, wash coriander leaves and mint leaves. Peel, wash, slice and deep fry onions till golden brown. Peel, wash and cut ginger into julienne. Remove stems, wash and chop green chillies. Grind browned onions, green chillies, mint leaves with water to a fine paste. Take whipped yogurt and add cashewnut paste, ginger paste, garlic paste and mix well.
Add salt, red chilli powder, onion paste and mix again. Add saffron dissolved in water, finely chopped coriander leaves, ginger julienne, lemon juice and freshly crushed garam masala and mix. Add rose water and mix. Apply this marinade to chicken properly. Let the chicken stand with the marinade for half an hour.
Apply oil to a microwave ovenproof glass bowl and transfer the chicken with marinade into it. Cover with a lid or cling film on which make two to three holes. Cook in the microwave at micro HIGH for ten minutes. Lower the power to half and cook for another ten minutes.