Heat a small skillet on medium-low flame, add the poppy seeds and dry roast them until fragrant.

Add cloves, cinnamon, and dry red chilli to the skillet and roast until fragrant.

Turn off the flame and set aside the roasted spices.

Heat another pan on medium flame, add a tablespoon of oil, then add ginger, garlic, and roughly chopped onions.

Sauté the onions until they turn translucent.

Add grated fresh coconut and sauté until it turns light brown.

Turn off the flame.

In a mixer-jar, combine the dry roasted spices along with ginger-garlic-onion mixture.

Grind to a smooth paste, adding some water if needed.

Transfer the masala paste to a bowl and set aside.

Heat oil in the pressure cooker over medium heat.

Add the chicken pieces, turmeric powder, salt, and red chilli powder.

Roast the chicken in the pan for about 5 minutes until it begins to get a roasted texture and is getting partially cooked.

Add the ground saaru masala (onion coconut & spices paste) and stir to combine.

Check for salt and add 1 cup of water.

Pressure cook for about 3 to 4 whistles until the chicken is cooked.

Turn off the heat and allow the pressure to release naturally.

Open the cooker and check for spices and salt, adjusting accordingly.

Serve the Karnataka Style Chicken Saaru Recipe along with Ragi Mudde, Akki Roti or Jolada Rotti.