In small skillet, dry roast the poppy seeds, cool slightly and grind in spice grinder. Heat oil in non-stick pan. Add onions and fry for 2 minutes. Add 2 tablespoons of water. Turn heat to low. Cook for 8 minutes. Add ginger and garlic. Cook for 2 minutes. Add cayenne, poppy seeds, and cilantro. Cook for 30 seconds. Cool slightly and place mixture and 1/4 cup of water in food processor. Process to a paste. Add yogurt and stir in. Set aside. Add chicken to same skillet and fry until well browned on both sides. Add yogurt mixture and bring almost to a boil. Reduce heat, cover, simmer for 10 minutes. Stir occasionally. Serve.
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