Cut and wash chicken pieces.
Heat 2 tablespoons of butter in a clay pot or kadhai and add all dry spices.
When jeera starts crackling then add turmeric powder and salt. Immediately add chicken pieces and mix gently with spices and allow to cook for 8-10 minutes on medium flame, keep stirring at an interval of every 2 minutes.
Now take another clay pot and heat 2 tablespoons of oil in it and add chopped onion cook it for 2 minutes until it turns light golden brown. Then add ginger garlic paste and two whole red chillies, and cook by stirring for a minute.
After a minute add all the taken spices red chilli powder, coriander powder, chicken masala, cumin and sesame seeds powder mix well and cook until oil oozes out.
Further, add tomato puree and cook for 2 more minutes by covering the lid.
After 2 minutes remove the lid and add cashew nuts paste, curd, and Kasuri methi and combine well and cook for another minute on low flame.
At the end add cooked chicken pieces with its stock (gravy) and mix gently, cover the lid and allow it to cook on a very low flame for 5 minutes.
After 5 minutes turn off the gas flame and garnish with chopped coriander leaves and mint leaves, your Chicken handi is ready to serve now.
You can serve it with chapati, nan, roti, and rice.