Clean and wash chicken pieces and make slits in the leg piece and chicken breast so that spices can penetrate.
To make paste:
a) Heat up 2 onion slices in a kadhai till it turns pink and keep it aside for later use.
b) Now fry poppy seeds, coconut and chana dal separately and keep aside.
c) Keep 1 full tomato directly over moderate flame till its outer layer turns dark.
d) Grind fried onion, tomato (peeling off the external layer of tomato), fried chana dal, poppy seed, coconut and sliced garlic, ginger, 50 gm coriander leaf, 4 green chilli in the mixer. Blend till it is a homogeneous paste.
Take 2-3 tablespoons of oil in a kadai and add mustard seeds, cumin, cloves, cardamom, black pepper, tej patta and add 1 sliced onion.
Fry till the onion turns light brown, add the paste from mixer jar to kadhai.
Now stir the mixture in the kadhai for about 7-8 minutes and over a moderate flame.
Now add red chilli powder and turmeric powder and stir till it is fully cooked.
Place chicken pieces in mixture in kadhai and mix thoroughly, now cover the kadhai.
After 5 minutes add a little water (as required) and again cook covered (keep watching in-between) till the chicken is fully cooked (about 15-20 minutes).