1 1/4 stick butter
8 - 10 onions, chopped
2 1/2 tsp. poppy seeds
8 - 10 cloves garlic, finely chopped
2 tsp. turmeric
2 tsp. cumin
2 tsp. coriander
1/2 tsp. cardamom
3 lb. chicken, in parts (I use legs and breasts)
4 c. water
1 tbsp. ginger
8 - 10 dried chili peppers (decrease depending on taste; this is hot)
1 cinnamon stick
4 bay leaves
10 cloves
2 tsp. salt
1 c. coconut milk (this is best, but can use regular milk if necessary)

In half the butter, saute onions and remove to large pot. In remaining butter, saute garlic, poppy seeds, cumin, turmeric, coriander, cardamom and cook 3 minutes. Add chicken (in batches, if necessary) and fry five minutes on each side and then remove to large pot. Add water to frying pan, stir in with remaining spices and pour over chicken. Add ginger, chili peppers, cinnamon stick, cloves, bay leaves and salt. Bring to boil and partially cover. Simmer 30 minutes. Serves 4 to 6. Serve over long grain rice. Serve with condiments such as bacon bits, chutney, chopped raw onion, orange pieces, crumbled hard - boiled egg, etc.