Preperation :

Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside. 
Heat 1 tbsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves. Stir fry till cashew nuts turn golden .
Now add chicken pieces to it and fry well. Lower the flame and cover the pan. Put a little water on the lid and cook till almost done. 
Heat the remaining oil in a large pan and add onion. Fry till it becomes translucent. 
Add the grinded  paste and stir fry and add curd and stir for two minutes. 
Add the cooked chicken and 2 cups of water, and bring to boil.
Add coconut milk and stir well. Boil only once to avoid curdling.
Serve hot with Rice, pooris or roti.