1. Take 1 lb of boneless skinless chicken thighs. Add 1/2 cup of Greek yogurt or regular yogurt. Add all the spices (salt 1 tsp, turmeric 1/2 tsp, red chili powder 1 tsp, garam masala powder 1/2 tsp, coriander powder 2 tsp, cumin powder 1 tsp).

2. Add 3/4 cup of freshly chopped mint and 3/4 cup of freshly chopped Cilantro. Mix well and marinate for at least an hour.

3. In a pan, take 3 Tbsp of oil, add 2 1/2 cups of sliced onions. Caramelize the onions for about 15 minutes. Add the marinated chicken pieces and 1 Tbsp of ginger garlic paste to the onions. 

4. Mix and cook for five minutes to coat the chicken pieces with onions, ginger, and garlic.

5. Cover the lid and cook for an additional 15 to 20 minutes. 

6. Meanwhile, work on the Malai paste to add to the chicken. Take about 1/4 cup of dried fruits (almonds, cashews, pistachios, walnuts). Any nuts will work. Add 1/4 of shredded Coconut to it and blend it with 1/4 cup of water to make a smooth paste.

7. Add the malai paste to the chicken and cook for five minutes. Constantly stir the chicken after adding the malai paste as it will stick to the bottom of the pan.

8. Garnish with Cilantro and serve hot with rice and roti.