Chicken in yoghurt based gravy

Finding variations in chicken curry is very difficult for me... The reason being, I can't make anything spicy, else my little girl will not be able to eat; I cannot make a chinese gravy as hubby dear does not prefer chinese; Hubby does not like anything tangy either; The quantity of gravy has to be more since we prefer it always with Chapati and so I am left with very limited scope for variation.
So here is one innovation that worked well in my favour:

Chicken - 350 gms

Large onion - 1 (coarsely chopped/sliced)

Tomato - 1 (chopped)

Ginger paste - 1/2 tbsp

Garlic paste - 1/2 tbsp

Chilli powder - 1 tbsp

Salt - to taste

Garam Masala - 1/2 tsp

Cumin powder - 1/2 tsp

Pepper powder - 1/2 tsp

Curry leaves - chopped - 10

Coriander leaves for garnishing

Fresh thick curd - 1/4 cup

Oil for frying - 1 tbsp

Powdered cashew and almonds - 1 tbsp

Wash and clean the chicken pieces and keep aside. `Heat the oil and add onions and curry leaves. Saute  for a few minutes and then add tomatoes. Add all the masala ingredients (chilli powder, cumin powder, garam masala, ginger-garlic paste, pepper powder and salt). Saute until the raw smell is gone. Add the chicken pieces and fry for a few minutes, until the oil separates from meat. Add 1/2 cup of water and cook the chicken pieces. Once done, add the curd quickly and mix it. Add the powdered nuts mixed in water and bring to a boil. The gravy thickens as it cools down so turn off the flame just before the      gravy reaches the desired consistency. Garnish with coriander leaves and serve hot with rotis.  

Verdict: The yoghurt mellows down the spices and brings out the flavour of the chicken. It was relished well with hot rotis.