For making green paste:-
Grind coriander leaves, pudina leaves, green chilli, curry leaves with little water in a mixer jar to make a fine green paste.

For making Coconut chutney:-
First roast onion and coconut in tawa, then when cooled, take it out in a same mixer jar, add garlic, ginger, cashew nuts, add a little water and make a smooth paste. Keep aside.

Wash the chicken pieces with water for 3-4 times

To Marinate the Chicken:-
First marinate the Chicken with ginger-garlic paste, turmeric powder and a pinch of salt. Then add green chutney and marinate chicken with it. Keep this marinated chicken aside for at least 30 mins.

For making Gravy:- In a heavy-bottomed pot, heat oil. Add onion and saute until soft but donot brown it. Add ginger-garlic paste and stir well. Then add turmeric, hing, all remaining spices and keep stirring until fragrant about 3-4 minutes.

Add marinated chicken pieces into the masala and mix well. Cover and cook for 5 mins.

Next add potato and coconut chutney and mix well in the masala. Pour two to three glasses of water to make a gravy consistency as per needed and cover the pot. Adjust water consistency accordingly you want for thick or thin gravy.

Cover and Cook over medium heat for 15 to 20 minutes. After 15-20 mins, see if the chicken and the potatoes are cooked.
When the chicken is well cooked, then add salt and cook for another 5 minutes. Check seasoning, If needed chili powder, add it to taste.

Finally garnish with chopped coriander leave. Simmer for 2-3 mins.
Turn off the heat. Chicken Gravy is ready to be served.

Serve hot Chicken gravy with roti, malvani vade, rice, lemon and salad.