Dry roast sesame seeds, cumin seeds, and poppy seeds till it starts to give out it's aroma, but don't roast it till it changes it's colour.

Add these seeds to the paste ingredients and grind them to a fine paste using 1/4 cup of water and keep aside.

Heat ghee in a kadhai and add the whole spices and let them crackle.

Add chillies, onion, and salt and saute till onion turns soft and translucent.

Add ginger garlic paste and saute till the raw aroma goes away.

Add chicken, mix everything together and fry for 5 mins till it starts to sweat.

Cover the pan and cook the chicken for 5 more mins in it's own juices.
Add 2 cups of hot water, cover and cook the chicken till it's almost done.

Add the coconut paste and simmer for 10 mins or till the chicken is cooked.

Switch off the flame and let the chicken sit in the curry for an hour before serving.