|Milk||4 Cup (64 tbs)|
|Coconut||1⁄2 , scraped|
|For grinding together|
|Cashewnuts||3 , ground|
Clean and joint chicken and apply ground masala.
Marinate for 2 hours.
Add 1 cup hot water to scraped coconut and extract thick coconut milk.
Melt ghee and saute chicken pieces on all sides.
Blend maida in 1/2 cup milk and pour over chicken.
Pour remaining 3 1/2 cups milk and cook over a low flame until the chicken is nearly done.
Add thick coconut milk, cashewnuts and button onions.
Simmer until gravy thickens, stirring occasionally.
Add mint leaves before serving.