Wash the legs and remove the extra fat in the legs. Add butter and fry the legs for 2 to 3 minutes and remove the legs. Fry the cashew nuts in the same butter until it turns golden brown and then remove the cashew nuts. Add oil and fry ginger, garlic, chopped onions, green chilies, black peppercorns, cloves, haldi sticks, cardamom, nutmeg, star anise, ceylon cinnamon, black stone flower, jathipathri, cumin, dried kapok buds and chopped tomatoes. Fry them for 4 minutes and remove them. Grind the fried cashew nuts to a fine paste. In the mean time, we are preparing chapatis. Grind the half cooked onions, tomatoes, green chilies, ginger, garlic and other spices. Add oil and then butter in the hot kadai. Add the grounded mixture. Add salt to taste, turmeric powder, coriander powder and red chili powder and mix them well. Add the chicken leg pieces. Finally add the ground cashew nut paste. Cook them until the legs are cooked.