In a grinder, add the poppy seeds, 1tsp cumin seeds, 1 tsp coriander seeds, 1tsp fennel seeds, cloves, cinnamon, green chillies and make a smooth paste by adding some water. Keep it aside.

Heat some oil in a wok, add the asafoetida, dry red chillies, rest of the fennel seeds, cumin seeds and coriander seeds. Let it splutter.

Add the onion paste. Cook it for sometime.

Add the ginger and garlic paste again cook it for sometime.

Add the chicken pieces. Fry it in a high flame. Add salt.

Add the yogurt and saute it very well for sometime.

After you notice that the oil has started separating, add the paste that has been made in step 1.

Again mix it very well. After the oil has separated add some lukewarm water and 1/2 tsp of sugar.

Mix it well and cover it with a lid in a medium flame.

After 15min, check whether the chicken has softened. If yes, add the garam masala powder.

After you get the desired consistency of the gravy, add some ghee.