Wash and marinate chicken pieces with curd, salt, 2 tsp red chilli powder and ginger garlic paste and keep it aside.
Grind coconut, sesame seeds, poppy seeds and cashews into a fine paste with little water. Keep it aside. You can also soak them in warm water for 10 minutes prior for easy grinding.
Heat oil in a pan and saute onions are browned. Grind it separately after it cools down.
Blanch tomatoes and grind it separately. You can even blanch it using a microwave. If you are doing it on the stove top, bring water to boil and add the tomatoes and cook for 5 minutes. Grind it after it cools down. You can even use store bought tomato puree.
In a pressure cooker, heat oil and ghee. Add cinnamon, clove, cardamom, star anise and green chillies.
After it sizzles add onion paste and saute for a minute.
Add tomato paste and saute till oil separates.
Add turmeric powder, red chilli powder, garam masala. Mix well till the raw smell of masala goes off.
Add marinated chicken pieces and mix well. Add ½ cup water and close the pressure cooker. Cook on high flame for 3 whistles for broiler chicken and 5 whistles for country chicken. Let the pressure release naturally.
Now open the pressure cooker and add the ground coconut paste.
Add chopped coriander leaves and mint leaves. Mix well and bring it to boil. Cook on high flame for 5 minutes.
Switch off the stove and serve hot !!