Soak the poppy seed in 1/2 cup of milk for 10 minutes and grind it into a smooth paste. Set it aside.
Grind the ginger, garlic and red chilies to a thick paste. Add salt to it and mix.
Heat the ghee in a pan and fry the bay leaves and onions until golden. Add the ground ginger-garlic paste and fry for another 5 minutes. Now add the chicken pieces and fry for 5 more minutes. Add the tomatoes, turmeric powder and salt and mix well. Close the pan and reduce the heat. Cook until the chicken is tender. Add poppy seed paste and fry for another 7-10 minutes. Garnish with chopped coriander leaves. Serve hot.