Roast the both nuts and keep aside.
Deep fry the chopped onion until crisp golden brown
Drain it well and keep it aside
Grind the nuts , fried onion , elachi , clove until semi-liquid paste
Keep it aside
Grind mint leaves , corriander leaves and green chilles until a semi-liquid paste
Now take a big basin put the chicken and springle the salt , add garam masala , ginger garlic paste , dhaniya powder , pepper powder , jeera powder , curd then mix it well ,add the grinded nut onion paste , add green paste.
Mix it well
Close the basin with a lid
Keep it in refrigerator for 1 hour
After 1 hour keep it out for 30 min to defrost
Take a non-stick pan
Put 150ml oil (use onion fried oil)
Now put the chicken
Steer continously for 20 min in medium flame until the chicken has semi-liquid type of gravy
