Prepare green chutney by adding fresh coriander leaves, mint leaves, and green chilies in a grinder. Add some water and grind them together until green chutney is ready. Keep it aside.
Heat oil in a frying pan. Add the cloves and the cinnamon stick and continuously stir them for few seconds.
Add blended onion and cook until water dries. Blend the onion beforehand while you prepare and gather the ingredients for the recipe. First, chop the onion so that it can be easily blended. Add the chopped onion and some water to the blender and blend until you get desired texture.
Now add the boneless chicken and stir fry until the color changes. Add garlic and stir continuously for 2 minutes.
Season with salt, crushed coriander, and crushed cumin seeds, and stir for a while.
Add the almond and cashew paste and already prepared green chutney. Stir to mix and dip the chicken cubes in it evenly.
Add yogurt and stir to mix again. With the pan's lid on, cook on low flame until the chicken is done.
Arrange the slices of green chili on the top and season with whole spice powder and black pepper to taste. Also, add ginger slices to taste and stir to mix everything well.
Lastly, add butter and dairy cream for a more creamy taste. Simmer for 2 minutes on low flame and serve it in a handi like an original restaurant recipe.
