Roast the spice blend in a small frying or saucepan over low heat for roughly 2 minutes or until fragrant. Remove from heat and let it come to room temperature. Transfer to a spice grinder and pulse until coarsely ground.
Add yogurt, salt and garlic and ginger paste to a large bowl, and whisk until well-mixed. Fold in the freshly ground masala, and mix well. Add chicken to the yogurt marinade, and coat it well. Refrigerate for a minimum of 1 hour and up to overnight. When ready to cook, remove from the fridge, and let the chicken come to room temperature.
In a heavy-bottomed pot, heat oil over medium heat. Once it begins to shimmer, add the chicken with the yogurt marinade. Bring heat to low, and cover with a tight fitting lid. Let the chicken cook on low heat for 35 to 45 minutes, depending on the thickness of the pieces, moving them occasionally with a spatula to make sure they don't stick to the bottom of the pan. Once the chicken is cooked through and tender, remove from heat and serve.
