Add poppy, cumin, coriander, cloves, cashews, chiles and cinnamon to a pan and roast on medium-low heat until the cashews brown and the seasoning becomes aromatic. Take off heat and let cool.

Grind in small batches until smooth.

Heat oil in large saucepan over medium heat. Incorporate curry in spoonfuls and stir until a dark brown paste forms.

Add onions, ginger, garlic, and salt.

Once browned, add tomatoes and more salt.

Add chicken and cook until outside of chicken is browned.

Cover chicken with water and let cook for several (at least 4) hours. Stir occasionally and water if necessary.

Serve with yogurt and cilantro.