Grind the paste of 3/4 bunch of coriander, mint and handful of curry leaves, add 1 tsp of curd and 5-6 green chillies.

Heat 3 tsp of coconut oil add chopped onion (fry till translucent). Add half tomato or 2 tsp tomato puree, dry coconut, ginger garlic paste and cashew. Add 1 tsp of gram masala and saute till it leaves oil. Add this mixture to the green paste and grind well.

Add 2 tsp of coconut oil and handful of curry leaves. Add the above paste once the curry leaves are fried well. Add turmeric and Kashmiri chilli powder and 1 tsp of garam masala. Mix well and cover with lid for 5 mins.

Add chicken pieces and salt mix well and cook it for 10-12 min with closed lid.

Add water if requires. Add butter and cook for 10 mins. Garnish with chopped coriander, butter/cream.

Serve with Roti/Chapati/Paratha/Rice and Onion Salad along with lemon.