Ingredients 

• 1/2 Lb. skinless chicken (preferably breast pieces)
• 10 clove leaves 
• 1/2 tsp. ground cardamom
• 1 sq. Inch ginger 
• 5 garlic buds 
• 1 tsp. Cinnamon powder
• Ground black pepper 
• Salt
• 3 large tomatoes, onions
• Turmeric
• Peppers
• Poppy seeds
• Cup of water
• 1 tbsp. olive oil

• Cut onion pieces 1/4sq.inch, cut tomatoes, make a paste of Garlic and Ginger, chop pepper, cut the chicken into sizable pieces.
• Heat oil on a very low flame. Add onions, stir till light brown. Add a pinch of salt, add the ginger/garlic paste, add chicken pieces, wait for the sizzle to settle. 
• Add a cup of water, add the cloves, cardamom, add cinnamon, add black pepper and cover the vessel. Cook for 15 minutes on a med-high flame, till chicken turns fibrous. 
• Open the lid partly, to let steam, moisture out. Cook for 10 minutes, on a low flame. 
• Cook till the spices have been absorbed thoroughly, in the broth and the meat