Ingredients for the white sauce:
1 kg boneless chicken (cubed)
1 tbsp ginger garlic paste
100 gms onions (sliced)
100 gms sesame seeds
100 gms cashew nuts (unsalted)
200 gms yogurt
500 ml milk
100 gms desi ghee

Method:
Boil sliced onions, sesame seeds and cashew nuts for 30 minutes or till they become very soft. Strain them after boiling and cool them to room temperature. Mix the three of them with yogurt and make a paste.
Heat the desi ghee, add ginger garlic paste and cook till it becomes slightly golden. Add the white cashew paste, milk and cook it for 20 minutes.

Ingredients for the green sauce:
½ bunch spring onions
2 capsicums
½ bunch fresh coriander leaves
1 bunch fresh mint leaves
I tbsp ginger garlic paste
100 gms desi ghee
1 bay leaf
5 green cardamoms
50 gms green chillies
Salt to taste

Method:
Mix all the green herbs and make a puree. Heat the desi ghee and sauté ginger garlic paste until golden brown. Add cardamom, bay leaf and the white sauce. Add salt to taste and cook the sauce for 20 minutes. Dredge the chicken cubes in the sauce for an hour. Cook them until half done in the sauce. Add milk in the final stage of cooking and bring to required consistency.