Soak cashew and almond in hot water for 1/2 an hour.
Clean and cutt chicken pieces into small sizes. Marinate with 1/2 of a lemon juice, ginger -garlic paste and salt. Keep aside for 15 minutes.
Take soaked nuts in a grinder jar along with water. To that add in 1 cup of shredded coconut and 1/4th cup of thick coconut milk.
Grind to a coarse paste. Add little water to ease the grinding process. Set aside.
Chop coriander-mint leaves and green chillies.
Cut onion into thin slices and fry them with 1 cup of vegetable oil.
Fry until onion becomes light golden brown. Drain to a kitchen towel.
In a mixing bowl add in the coconut-nut paste & 1 cup of yoghurt.
To that add in chopped herbs and green chillies.
Crush the fried onion with your hand and add in to the mixture. Mix well with your hand. Keep some fried onion aside for garnishing.
Pour this mixture over the marinated chicken and mix well.
Add in whole garam masala like cinnamon, cardamom, cloves and black peppers. Also add in 3 tablespoon of oil from the leftover oil where onions were fried.
Cover and keep aside for about 2 hours.
After marination, transfer the chicken into a heavy bottomed saucepan and start cooking in high heat.
Continue to cook in high heat for about 10-15 minutes stirring frequently.
Then cover with a lid and cook in medium heat for about 30 minutes or until chicken cooks completely. There should be little gravy to the dish. You can check the level of liquid in between cooking and can add little water for the consistency.
Now coconut chicken is almost done. Heat 1 tablespoon of oil (leftover) to a small pan. Temper 3-4 dry red chillies and chopped coriander-mint.
Pour the tempering over the chicken, give a last mix and remove from heat.
Coconut chicken is completely done. Sprinkle some fried onions and thick coconut milk.
Transfer to serving bowls and enjoy with roti, paratha or any kind of rice dish.
