Poppy Seed Chicken Roast

Oil - 3 tbsp.

Cinnamon - 1

Clove - 4

Cardamom - 4

Peppercorn - 1 tsp

Onion - 1, chopped

Curry Leaves

Green Chilli - 4, slit

Ginger Garlic Paste - 2 tsp

Poppy seed - 1 tbsp. ground to a fine paste with 1/2 cup Coconut

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb.

Salt

Cilantro

Heat Oil in a pot.

Temper Whole Garam Masala.

Sauté Onion and Curry Leaves until translucent.

Add Ginger Garlic Paste and sauté until the raw smell goes away.

Add the ground Poppy seed paste and mix well.

Season the mixture with Turmeric, Chilli, Coriander and Fennel Powder; sauté for few minutes or until the raw smell of the masala goes away.

Now add the Chicken along with 1 cup Water and required Salt. Cook closed for 20 minutes.

Remove from heat and garnish with Cilantro.