Marinate chicken with ginger garlic, turmeric, red chilli powder and salt. Set this aside.

Either dry roast the poppy seeds or sun dry them until crunchy.

Powder them in a blender first and then add little water and make a fine paste.

If you do not own a powerful blender, then you can use cashews instead of poppy seeds.

Make a smooth paste with little water and set aside. This helps to get a delicious gravy.

Clean the leaves and wash them in lot of water several times. Drain off aside.

Saute the leaves in a tsp of oil along with green chilies. When the leaves wilt off turn off the heat.

Cool and blend coarsely or smooth paste to suit your taste. You can blend it in the same jar used for poppy seeds.

Saute cumin, cloves, cinnamon and cardamoms in hot oil in a pan, add curry leaves and onions.

Fry until they turn golden. Then add ginger garlic paste and fry till the raw smell wards off.

Add chicken and garam masala. Fry on medium high heat till the chicken turns white in color.

Pour enough water to cover the chicken.

Cover and cook till the chicken is tender and soft cooked. Add poppy seeds paste and then ground gongura paste.

Mix well and cook for about 4 minutes or till it reaches the desired thick consistency.

Add more salt if needed.

Serve gongura chicken curry with rice, ghee and onions.