Ingredients
1. Chicken (12 med. Size pieces about 800gms)
2. cashew nuts (2tbsp)
3. poppy seeds (2tbsp)
4. garlic flakes (4)
5. oil (4tbsp)
6. beaten yogurt (6tbsp)
7. salt (to taste)
8. tomatoes puree (3large)
9. hot spiced mix powder (1tsp)
10. red chili powder (2tsp)
11. bay leaves (2)
12. cinnamon stick (1” piece)
13. chopped ginger (1tbsp)
14. onion (1large)
15. cumin seeds (1tsp)
16. fenugreek seeds (1tsp)
17. finely chopped fresh coriander (for garnishing)
18. warm water ( to soak poppy seeds and cashew nuts)

Method of preparation:-
1. Take a pan, lightly roast the poppy seeds in it. Take warm water in a bowl; soak roasted poppy seeds and cashew nuts in it for about 1 hour. Then grind them to make a fine paste.

2. Lightly roast the fenugreek and cumin seeds and then grind them to make fine powder Keep it aside. Now grind the onion, ginger and garlic to make a paste.

3. Take a heavy bottomed saucepan, heat oil in it and fry bay leaves and cinnamon in it until they get fragrant. Then fry onion paste in the pan for about 3 minutes until they get golden brown in color. Then add hot spice mix, red chili powder, cumin-fenugreek powder, pureed tomatoes and salt in it.

4. Cover the pan and cook it for about 10 minutes on low heat. Now increase the heat and add chicken pieces in it and cook them for about 10 minutes.

5. Turn down the heat and add poppy seed-cashew nut paste in it and then fry them for about 2 minutes by stirring. Then add yogurt in it and stir the mixture to avoid the curdling and simmer it for about 5 minutes until the gravy gets thickened, chicken gets cooked and oil gets separate. When it gets ready then decorate it with coriander and serve it hot.