PREPARATION

1. Take a pan, add 35 grams poppy seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. Take a another pan, add 20 grams coconut and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.

4. Remove it from heat and transfer this into a blender, add the roasted poppy seeds, 45 milliliters water and blend it into a paste.

5. In a mixing bowl, add 700 grams chicken, 1 1/2 teaspoons ginger garlic paste, 1 teaspoon salt, 1/2 teaspoon turmeric, 1 tablespoon lemon juice and mix it well.

6. Marinate for 30 minutes.

7. Heat 2 tablespoons oil in a heavy skillet, add 1 cinnamon stick, 3 pods green cardamom, 3 pods cloves, 1 bay leaf, 1 tablespoon curry leaves, 1 1/2 teaspoons ginger garlic paste and stir for 2 - 3 minutes on medium heat.

8. Then, add 2 green chili, 120 grams onions and fry till translucent or until it turns golden brown in color.

9. Now, add 150 grams tomato and saute until it turns soft and pulpy.

10. Cook for 5 - 7 minutes on medium heat.

11. Add the marinated chicken and mix it well.

12. Add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon garam masala, 1/2 teaspoon salt and mix it well.

13. Then, add 800 milliliters water and mix it well.

14. Bring it to a boil.

15. Cover it with lid and cook for about 5 - 7 minutes on medium heat.

16. Open the lid and give it a nice stir.

17. Now, add the blended mixture in it and mix it well.

18. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.

21. Cook for 3 - 5 minutes on medium heat.

22. Remove it from heat.

23. Garnish with coriander.

24. Serve hot.