It is usually served with fried rice or normal rice or poori or any garelu(lentil fritters).
Here I have served with garelu(moong dal fritters).
Chicken: 1 whole bird,cut into curry pieces.
Onion: 2 large finely chopped
Ginger garlic paste: 4 tablespoons
Poppy seeds: 2 tablespoons
Dry coconut powder: 4 tablespoons
Garam masala: 2 teaspoons
Masala or coriander powder: 4 tablespoons
Red chilli powder: 4 tablespoons
Turmeric: 1 tablespoon
Salt: as per taste
Mint leaves: few finely chopped
Coriander leaves: few finely chopped
shajeera or caraway seeds: 1/2 teaspoon
Cinnamon: 1/2 inch stick
Green chillies: 2 optional
Water: 4 cups
Remove skin and fat and cut chicken into curry pieces and keep it ready.
Now grind poppy seeds to fine powder,later add coconut to this powder and grind them to smooth paste with little water and keep it ready.
Now take a pot or a wide deep pan and add oil,once it heats up add caraway seeds, cinnamon stick,onions and green chillies,mint and coriander leaves.
Once onions are golden brown add turmeric,ginger garlic paste and let them incorporate into onions.
Now add poppy seeds and coconut paste and let it fry for 5 minutes on slow flame and later add chicken.
Mix it well and close the lid and let the chicken cook for 5 - 10 minutes on slow flame.
Once the chicken is half cooked add red chilli powder,salt,garam masala and cook for another 10 minutes.
Now add water,coriander powder and cook on high with lid on for 10 - 15 minutes or until you have nice thick liquid gravy.
Garnish with coriander leaves and serve.