Sun dry or dry roast poppy seeds. First powder them thoroughly to a fine powder and then add water to make a smooth paste. Use very little water. Do not add water before it becomes a fine powder else you will feel the poppy seeds in the mouth while eating. If you cannot make a smooth paste, do not attempt to use the poppy paste, instead replace with 10 cashew nuts paste.If using coconut add it along with water to make a fine paste or thick milk like consistency.

Marinate chicken with marination ingredients and set aside till we use it.

Add oil in a pan and heat till hot, sauté the whole spices in the oil for a min.

Add green chili, salt and onions. Fry till onions become fragrant and golden evenly.

Add ginger garlic paste and sauté again till it becomes fragrant. Do not burn. If using tomato, you can add now and fry till the mixture is roasted well and oil begins to separate.

Add chicken and fry on a high flame for 2 to 3 mins.

Add chopped mint leaves and the rest of the chili powder and garam masala.

Add water just enough to immerse the chicken.Do not add lot of water. Curry becomes runny.

Cover and cook on a low flame till the chicken is fully cooked and is tender.

Add the poppy seeds paste. Stir well and cook till you get the required consistency for about 3 to 5 minutes. Stir often to prevent the poppy seeds paste from sticking at the bottom. Serve andhra chicken curry with any rice or phulka.