Clean the chicken pieces and marinade with salt, lemon juice and ginger-garlic paste for 1/2 an hour.
In a saucepan or pan heat 1/2 cup oil and fry onions till golden brown and crisp.
Transfer to a paper towel.
Take nuts, coconut and green chilli in a mixer jar and grind to a paste with little water.
In a mixing bowl add yoghurt, nut, coconut and chilli paste, chopped herbs and crushed fried onions.
Mis everything well to make a homogeneous mixture.
Add this mixture to the marinated chicken and mix well along with the leftover oil from fried onions.
Add the whole spices also.
Cover and keep aside for at least an hour.
After at least an hour transfer the chicken to a saucepan and place in high heat for 10 minutes.
Stir in between so that chicken cooks evenly.
When oil starts to separate from the gravy, reduce the flame,cover and cook till chicken cooks completely.
Check frequently and stir so that the gravy doesn't stick to the bottom.
When chicken cooks completely, sprinkle chilli flakes or add some fried red chilli and herbs.
Rich and flavorful chicken regalia is ready now to serve.
It goes best with Paratha or naan or any kind of rice.
