Ingredients
8 whole legs of chicken,cut into 3-4 pieces each
Marinade:
Salt to taste
1-2 tsp chilli powder
1 tsp cumin powder
1-2 tsp turmeric
1/2 tsp clove powder
1/2 tsp cinnamon powder

Blend these to make a fine paste and set aside:
1 bunch coriander leaves
5-6 clovettes of garlic
1" ginger
2-3 cardamoms
2-3 cinnamon sticks
4-5 cloves
2-3 medium green chillies
1/2 onion

Blend these to a smooth paste and set aside:
2 medium tomatoes
1 tbsp cashewnuts


2-3 medium onions, finely chopped
3-4 tbsp oil/ghee(clarified butter) for frying.
1/2 tsp garam masala powder

Method
Mix the salt and spices with the chicken pieces and let 
it marinate for 1/2 hr.
Heat 1/2 the oil and fry the sliced onions till they start 
turning brown.
Add the marinated chicken pieces and fry on a high flame 
till the chicken pieces are well browned and done.
This should take around 1/2 hr.
Take the chicken pieces out of the pan, drain and set aside.
Keep the oily liquid that is left to make the gravy 
rich later.

Wash the inside of the pan with a little water, dry it , 
add some oil and fry the coriander paste till the mixture 
loses all mositure and turns dark.
Put the chicken pieces back in and add some salt.
Stir together the chicken, till the chicken pieces are 
well coated with the green paste.
Fry for 3-5 minutes on high flame.
Now add the tomato/cashewnut  paste and the leftover oily 
liquid from the first frying.
Mix well and keep covered on low flame till the mixture boils over.
Sprinkle garam masala, boil for 1/2 minute and remove from heat.
Eat hot with rice or roti.