Wash and clean the chicken. Keep aside.
Soak poppy seeds in luke warm milk for 10 minutes. Grind it along with cashews and keep aside
Heat oil in a pan. Fry half of the onions until golden brown. Grind to a paste. Set aside
Add shahi jeera and let it splutter. Add bay leaves, green cardamom, cloves, black peppercorns and cinnamon
Add half of the onions and fry till slightly golden. Add ginger garlic paste and saute till the raw smell goes off
Now add tomatoes and cook till mushy and oil separates. Add the dry spices and cook sprinkling a tbsp of two water so that the masalas don't stick to the bottom
Add the chicken and cook till the masala coats the chicken pieces well.
Add 3/4 cup water and let it cook on medium flame keeping the lid on.
Cook till the chicken 1/2 cooked.
Add the poppy seeds and cashew paste and mix. Close the lid and cook till the chicken is tender
Add the onion paste and mix. Evaporate the water if any. Add crushed kasuri Methi and switch off the flame
Serve with any Indian bread of your choice