Dry roast the coconut, sesame seeds and peanuts for a minute or till it gives out a nice aroma. Keep aside to cool down and then grind into a fine powder. Mix with the yoghurt and keep aside.
In a bowl, mix all the dry spices (except salt) with 1/4 cup water & keep aside.
Heat oil in a pan and saute the onions till light brown. Now add the spice paste & fry on a medium flame till the oil separates.
Then add the yoghurt mix and continue to fry, covered till the oil separates again.
Add the chicken and combine well.
Add 2 1/2 cups water and salt.
Bring it to a boil and add the mint-coriander leave and chilies.
Cover and cook for 15-20 minutes or till the oil floats on the top.
Serve with plain steamed rice, pulao, plain Biryani, naan or tandoori roti.
