1 Kg, chicken pieces  
2 cups curd  
2 tbsps ginger - garlic paste  
1 - 1/2 tsps poppy seeds  
1 tsp coriander seeds 		 3 onions  
1/2 tsp sugar  
2 tbsps oil  
Salt and chilli powder to taste.
1. Blend the poppy seeds, coriander seeds, onions, ginger-garlic paste and chilli powder with 1/2 cup of water of a paste.
2. Add the curd to it and mix well.  Apply it to the chicken and leave it to marinate for 5-6 hours.
3. Heat the ghee, add the garam masala and sugar. When sugar turns brown, remove the vesseland cool.
4. Now add the marinated checken, mix well and put the vessel back on the gas.
5. Fry on low heat and cook till chicken is tender.  Serve hot, garnished with coriander leaves.