Preparation Time: 10 minutes 

Cook Time: 25 minutes 
Serves: 3-4
To Marinate:
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 
Turmeric: 1tsp
Salt to taste 
Cloves: 5
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.