Hyderabadi Chicken Curry

Ingredients
Chicken - 1 kg
Onions(big) - 2 nos
(roughly chopped)
Green chillies - 2 - 3 nos
Coriander seeds - 1 tsp
Dry coconut - A small piece
Poppy seeds(Khashakhasha) -1/2 tsp
(soak it in water for 10-15 mins)
Ginger - A piece
Garlic pods - As reqd
Cloves(Grambu) - 1 - 2 nos
Cinnamon(Karugapatta) - 1/2" piece
Tomato(small) - 2 nos
(chopped)
Curd - 1/2 cup
Turmeric powder - As reqd
Salt - As reqd
Wheat flour - 1 - 2 tsp
Chilly powder - 1 - 2 tsp or as reqd
Oil - As reqd
Coriander leaves for garnishing

Preparation Method
1)Marinate the washed chicken with turmeric powder, chilly powder, curd and salt.
2)Grind together coriander, dry coconut, poppy seeds, ginger, garlic, cloves and cinnamon.
3)Heat oil in a pressure pan.
4)Add onions and chillies and fry, till golden brown.
5)Add the ground masala and fry, till the raw smell leaves and the oil starts to separate.
6)Add the marinated chicken and chilly powder and mix well.
7)Add tomatoes and some water.
8)Pressure cook upto 1 whistle.
9)Mix the wheat flour with water.
10)After opening the lid, pour the wheat flour paste into the curry.
11)Cook for about 10 mins.
12)Garnish with coriander leaves.