Instructions

1. In a pan, dry roast the poppy seeds and blend them with the grated coconut with some water into a smooth paste. Set it aside.
2. Marinate the chicken with the marinating ingredients and keep it for 30 minutes.
3. In a deep bottomed vessel, heat the oil and add the onions and fry until brown.
4. Add the ginger garlic paste and fry until the rawness is gone. Let it cool and blend these onions into paste.
5. After 30 minutes of marinating the chicken, heat up a vessel and add the marinated chicken to it and fry for 10 minutes.
6. Add the blended coconut paste and the onion paste. If the mixture is very thick, add ½ cup of boiling water to it.
7. Add salt according to taste and let the chicken cook until it is soft.
8. Garnish with coriander leaves and serve hot.