Chicken should be marinated at least half an hour before starts preparing the masala. Add a pinch of chilli powder, turmeric powder, 1 tsp ginger garlic paste and 2 tbsp Curd. Mix well with hand and keep aside.
Add 2 tbsp Ghee and 2 tbsp coconut oil in a frying pan. When the oil becomes hot add one finely chopped onion and salt, sauté in a high flame till it becomes golden brown. As soon as the colour of onions become golden brown keep the flame in medium and sauté. Take out this fried onion once it becomes evenly brown in colour.
Add raisins and cashews in the remaining oil in the pan, fry those until golden and raisins become puffed. Take out from the pan and keep aside.
Add some more coconut oil(1 tbsp) in the same pan and add remaining 2 finely chopped onions, some salt and sauté well on medium heat. Once it becomes golden brown add ginger garlic and green chilli paste. Saute until this ginger and garlic no longer have their raw smell.
Next add marinated chicken pieces and mix well. Cover the pan and cook for 10 to 15 minutes in a medium flame, stir it occasionally. Once the chicken cooks well add finely chopped mint leaves and coriander leaves and mix well. Cook in a medium flame until the water contents evaporate and get a thick masala. Once done keep the flame as low as possible to make a dum.