Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
In a large frying pan, cook onions and green chillies in oil until golden brown. Add ginger and garlic and cook. Add poppy seed paste and reserved chicken pieces and continuing cooking. Stir all together then add the cayenne pepper and water. Cover and simmer about 15 minutes or until chicken is cooked through. The oil should be floating on top of the frying pan liquid. Add the garam masala and turmeric powder and turn off the heat. Stir all together and serve.
Altered ingredient amounts.
This is an awesome recipe! My family and I tend to like very spicy food...I add triple the chilli powder, twice the garlic, twice the garam masala (available from the grocery) and I have had RAVE reviews when I made it served over rice --in fact, when I made it for a friend from India, he said it was just "like home". For ginger garlic paste, I just mix ginger powder with the pressed garlic prior to adding it to the curry mix. This is also terrific heated the next day for a little less spicy taste. We loved it! - 18 Jul 2008
Loved this recipe, was a hit. Great flavour.
I left it simmering for 1.5 hrs so it was tender and rich. Couldn't get my poppy seeds to form a paste but still added them.
Added potatoes and green beans. - 29 Aug 2009