In a pan add cumin seeds, coriander seeds, 2 green cardamom, 4 black peppercorns, cloves, cinnamon stick and mace.
Dry roast them on medium flame for 3-4 minutes.
Then grind them to a fine powder.
Now make a smooth paste out of roughly chopped onion, green chilies along with water soaked poppy seeds and nuts.
Marinate the chicken pieces with ginger garlic paste, yogurt, that onion nuts paste, some salt, some sugar, half of that dry roasted powder and 2 Tablespoons of oil for 4 hours or overnight.
Heat oil in a pan.
Then add bay leaves, 2 green cardamom and 4 peppercorns. Saute for few seconds.
Shake off the extra marinade and add the chicken pieces. Cook on medium flame for 10 minutes.
Then add the remaining marinade and cook for 20 minutes on low heat.
Add hot water and cook until chicken becomes fully soft.
In a separate pan, heat ghee. Then add dry red chilies and raw onion slices. Fry on high flame for 2 minutes.
Add this tempering over the cooked chicken gravy. Give it a good mix and turn off the heat.
Lastly add kewra water and 1 Teaspoon of dry roasted powder. Mix well, cover the pan and let the curry rest for 30 minutes then serve.