| Powder Set 1 and keep aside. Powder almonds and keep separately.
Make into a paste onion, tomato and yogurt. Keep aside.
In a large dish mix well the following: chicken pieces, the above paste, garlic and ginger paste, poppy seed powder, powdered Set 1, chili powder, turmeric, salt, coriander leaves and curry leaves. Keep aside.
In a skillet heat oil and add cardamom. Fry for a minute or two. Now add the above mixture and fry on high heat for 5 minutes. Reduce heat to medium and add 1 cup of water and cook for 12-14 minutes. Next add powdered almonds and cook for another 7 minutes on medium. Stir frequently after adding almond powder. The sauce should be thick.
Serve very hot.