Cut chicken into one inch long pieces. Place in a bowl along with grated mango, ginger garlic paste and salt. Marinate the chicken for 30 to 45 minutes. Heat butter in a flat bottom pan. Fry sliced onion till golden brown. Fry cashewnuts in butter till light brown. Put fried onion, cashewnuts, chopped green chillies, and malai in a blender. Add two teaspoon milk, if required. Add cloves, cardamom and marinated chicken to the remaining butter in the pan. Cook on medium flame and stir continuously till chicken is tender. Add onion, and cashewnut paste. Mix well and add honey and crushed black pepper.
Cook till chicken looks glazed. Garnish with raw mango slices and fresh mint leaves. Serve hot.