Rinse chicken and drain.
Heat oil in a heavy-bottomed pot on medium heat. Add whole spices, stir twice and add onions and green chili.
When onions are half brown (about 5-8 minutes), add the chicken (or meat) and cook in its own juice, about 10-15 minutes or until nicely glazed and no longer pink.
Now add the ginger paste, garlic paste, and spice powders. Sauté uncovered for about 3-4 minutes until you can smell the aroma.
Add the tomatoes and puréed green coriander. Continue to braise the chicken (or meat) stirring occasionally until most of the moisture is evaporated and oil starts to surface on the sides of the pot (about 10-15 minutes).
You have to monitor this stage closely, as cooking times may vary depending on the stovetop used, and the masala may burn if you do not stir it often.
Add the stock and let it simmer until the chicken (or meat) is nearly done (approximately 10 minutes).
Turn the heat down and add the beaten yogurt, coconut milk, tomato paste, and salt. Simmer on low for another 5 minutes or until the chicken (meat) is tender.
Now add the finely ground poppy seeds.
Serve with Peas and Carrot Pilaf, Carrot Pilaf, Zeera rice, or plain boiled rice. It also tastes good with Naans, rotis, parathas, or tortillas.