Chop the onions finely and grate the dry coconut. Prepare ginger and garlic paste by blending them together.

Wash and clean the chicken thoroughly. Chop coriander leaves for garnish.

Heat oil in a pan and sauté the onions until golden brown.

Add the grated dry coconut and continue to sauté until aromatic.

Mix in the ginger-garlic paste and cook for a few minutes.

Add poppy seeds and mix well.

Blend to make pure after the mixture cools down.

In another pan, heat some oil on a medium flame. Sputter some mustard seeds.

Add the puree we just prepared. Mix well.

Add the SRV Spices Gavran Ghati Masala and salt, stirring well to combine.

Cook on medium flame until the gravy starts to leave oil

Add the chicken pieces and cook until they are well-coated with the masala.

Pour water or chicken stock as needed to create a gravy, and let it simmer until the chicken is fully cooked.

Garnish with chopped coriander leaves and serve hot.