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1. Cut the chicken breasts into bite-size pieces and marinate the chicken with one cup of yogurt for at least an hour or two.
2. In a big frying pan heat oil, then fry the onions until they turn golden brown.
3. Now add the garlic paste and ginger paste. After a few minutes add the cardamom powder, stir and then add the cumin powder, red chili powder, the rest of the yogurt, garam masala powder, salt and the coriander powder.
4. After a few minutes, add the poppy seed paste. When the last of the yogurt dries up, add the chicken pieces and fry till it turns light brown.
5. Add the milk, reduce heat, cover and simmer until the meat is tender.
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