Heat the ghee in a pan. Add the onions and garlic and sauté till they are lightly browned. Stir in the garam masala powder, coriander seeds, bay leaves, mint leaves and tomatoes and cook for fifteen to twenty minutes
Add the chicken and cook on high heat, stirring occasionally, for about five minutes. Add the stock and salt and simmer for fifteen minutes or until the chicken is done and the sauce has thickened. Stir in the coriander leaves, mix well and serve immediately with warm naan, bread or chapatti.