Cook Time: 25 minutes
Chicken: 500 gms
Ginger garlic paste: 2 tsp
Red chili powder: 2 tsp
Garam masala: 1.5 tsp
Coriander,Cumin powder/Dhania jeera powder: 1 tsp
Salt to taste
Shahi jeera: 1/2 tsp
Cinnamon/ dalchini chekka:1 inch stick
Green cardamom/Elachi: 2
Bay leaf: 1
Onion : 2 medium chopped
Green chilies: 2 slit
Ginger garlic paste: 1/2 tsp
Water : 1 cup
Poppy seed: 1 tsp
Take all the ingredients under marinate and mix well. Marinate for 30-40 minutes.
Heat 3 tbsp of oil in a pan and add all the ingredients under tempering. Sauté for 1 minute. Add onions and green chilies. Sauté them until onions are translucent. Add the ginger garlic paste and fry for 1 minute. Add the marinated chicken and mix well.
Let the pieces fry for 3-5 minutes and the water is seared. Add 1 cup of water, mix and cover with a lid. Cook for 10 minutes. In the meantime, make paste of the poppy seeds by adding 1tbsp of water.
Add the paste to chicken, mix well and cook until the gravy is thick and oil is showing on the top. (About another 6-8 minutes).
Turn off the heat. Garnish with cilantro and serve hot with rice, pulav, biryani or roti.