Take a mixture jar put chopped coriander leaves,3 pieces of chopped garlic, and five chopped green chillies and add as needed salt, put lime juice and little water for pureed the coriander leaves and keep aside.

Now put the butter in the heated small pan. After boiling the butter slow the flame and put coriander puree and saute for few minutes and keep aside.

Now put chopped onions, tomatoes chopped, five chopped garlic, as needed ginger and add little water for blend (coarsely)the onion mixture and keep aside.

Side by side, put chicken pieces in the bowl add turmeric powder and red chilli powder, and dry roasted jeera dhania powder and needed salt mix well and keep rest.

Now boil the needed oil to the big kadhai put bay leaves next jeera for tempering next add hing. saute for few minutes then add onion mixture, mix well, do cook at that time of high-temperature cook until the gravy is tender, now add masala mix chicken pieces mix it well and cook in high temperatures, add black pepper powder, and garam masala powder give it a mix and continue to saute. Now put two cups of water in the gravy boil the whole thing with adding the lid

In high temperatures for twenty minutes more, next low the heat and continue to cook for one hour more. Now remove the lid, add dhania chutney to the pan and mix it well.