Make a paste out of the garlic, turmeric, coriander, fennel, cumin and poppy seeds, dried chilies, peppercorns, salt and water (grind up in a pestle and mortar or use a small whizzer).
Fry off the onion in a little groundnut oil then add the spice paste and ginger. Fry for a few minutes. Then add the chicken and stir well to mix with the spices. Add the tomatoes as well as the bay leaf, curry leaves, cardamom pods and cinnamon stick.
Cook, uncovered for 15 minutes or so until the chicken is cooked and the sauce has reduced slightly. Remove bay leaf, cinnamon and cardamoms before serving.