Firstly take the pieces of chicken in a shallow dish and put curd, Kashmiri red chilli powder, turmeric powder,gramflour, salt and mustard oil for marination.
Mix properly and marinate for 20 mins.
For tomato-onion gravy: In a pan heat up butter and add cumin seeds,bay leaves,whole red chilli, cinnamon stick, cloves, green cardamom and black peppercorns, roast for few seconds and add onions and saute till translucent,add garlic, ginger, cashew nuts,tomatoes and saute for 5-6 minutes
Add Kashmiri red chilli powder, garam masala powder, salt and saute it
Add turmeric powder and again saute it till the tomatoes become soft.
Add 1/2 cup water, close the lid and allow it to boil for 8-9 minutes.
Let the tomato-onion gravy cool down and then blend it to a smooth paste.
Strain it to make a smooth sauce.
For boiling the pasta, take enough water in a big vessel and bring to a boil,add salt and fettuccine (paste), cooked most of the pasta.
Drain water, apply oil and keep aside.
In a pan heat little oil,add marinated chicken and fry for a while in high flame.
Add tomato-onion gravy, followed with a cup of chicken stock.
Add salt and allow it to boil for a while or till it done.
In a pan heat oil and butter,add chopped garlic and saute it for few seconds.
Add chicken with tomato-onion gravy ,add sugar, salt (if needed),dried Fenugreek leaves and boil pasta.
Mix well and Cook it for 5-6 minutes and add freshly chopped cilantro and cream, switch off the flame, give it a toss . Fettuccine is ready to serve .