1Grind all ingredients listed under marinade to a smooth paste in a mixie, blender or food processor.
2Coat chicken pieces well with marinade paste. Allow chicken to marinate for at least 1 hour up to overnight in an airtight container in the refrigerator.
3Heat oil in deep, heavy bottomed skillet or kadhai, and fry sliced onions over medium heat until translucent & beginning to brown at the edges.
4Add chicken pieces with marinade paste to frying onions in skillet or kadhai. Be careful as oil may spatter. Add 1 cup water to mixture & continue to simmer uncovered over medium heat for 20-25 minutes, stirring every 5 minutes. Be sure to simmer this dish uncovered, it may boil over if covered. If mixture begins to burn, scorch, or stick, stir in 1/2 to 1 cup water & reduce heat.
5When the oil has separated from the marinade mixture & the chicken is cooked through your curry is ready. Salt to taste & serve.
Never cook chicken in a pressure cooker, it gets a rubbery texture from the extreme, high heat.
Don't have poppy seeds? Substitute 1 TBS ground almonds or cashews.
Don't have Kashmiri mirch? Substitute a mixture of 1/2 cayenne powder plus 1/2 sweet paprika.