Wash and cut chicken in desired size and marinate with little salt, turmeric and yogurt. Soak almonds in warm water to remove the skin. Soak cashews and poppy seeds in milk for at least 15 minutes. Grind almonds , cashews and poppy seeds with milk to form thick sauce. Keep this aside. Heat ghee in a heavy bottomed pot and add all the dry spices like bay leaf, cumin seeds, cinnamon, cloves and cardamon. Toast them for a while, add  finely chopped mint and some chopped coriander to it and fry until they are little crisp.

 Now add the finely chopped onions, minced green chillies along with ginger garlic paste and fry till golden. When the onions look brown add the marinated chicken, cubed potatoes along with turmeric, dhania, red chilli powder , salt and water. Close with a lid and cook everything  for 6 to 7 minutes on medium flame. When chicken looks tender and potatoes thoroughly cooked add the sauce which was made earlier simmer for few more minutes. Garnish with fresh coriander leaves.