1/2 tsp turmeric
1/4 cup fresh ginger paste
3 tbsp garlic paste
4 green chili cut lengthwise
1 kg chicken cut in to bite size
3 tbsp coconut oil
3 bay leaves
6 whole cardamom pods
3 whole cloves
1 cup finely chopped onions
1/2 tsp Ground red chili
1 cup water
2 tbsp white poppy seeds made into paste
salt to taste
1. Combine 1/2 turmeric, ginger,garlic,and green chili in a bowl. Toss chicken gently in the ginger mixture
making sure each piece is well coated. Cover and refrigerate for 30 minutes.
2. Heat oil on a pan over medium low heat. Fry bay leaves,cardamom and cloves for few seconds.
Add onion and fry until browned 8-1 minutes, stirring constantly. Stir in 1/4 turmeric, and red pepper.
Add the chicken with marinade and cook for about 2 minutes.
3. Add water and lower heat. Simmer ,covered,until chicken is tender about 30, 45 minutes.
4. Stir in poppy seeds paste and salt. Simmer ,covered, until the sauce thickens about 10- 15 minutes,
stir occasionally. Remove from the heat. Let stand cover for 10 minutes to help thicken the sauce
and develop the flavors. Scatter cilantro on top and serve