Heat mustard oil in a kadhai till it comes to its smoking point.

Add the bay leaves, followed by the chopped onions.

Saute the onions for about two minutes till they turn translucent. Add the slit green chilies to it.

Once the onions turn brown, add the fresh ginger garlic paste to it. Saute it till the raw aroma of the ginger and garlic disappears.

Since we have cut the potatoes in big chunks, they will take some time to cook through. Add the to the kadhai at this point. I also fry the potatoes a bit so that it has its own taste in the final gravy.

Season the onion mix with salt, turmeric, cumin powder and black pepper powder. For best taste, make sure all these spices have been freshly ground.

Let the spices assimilate with the onions, add the chicken pieces. Fry everything together in medium flame for about another minute till it all comes together. If the masala gets stuck to the bottom of the kadhai, add a dash of water so that it does not burn.

While the chicken is cooking along with the rest of the spices and potatoes, add the chopped tomatoes. The reason why I am adding tomatoes at this stage is so that the there is more water from the tomato that the chicken can use to cook in.

Check when the tomato melts and completely harmonizes with the rest of the curry. It is at this time when you need to add the water, and cover and cook for about 15-20 minutes till the chicken becomes perfectly soft.

Take off the lid, check the salt and if the chicken and potatoes are cooked through. Get your desired consistency. I like mine in a semi gravy.

Garnish with freshly chopped coriander leaves and serve hot with plain rice, roti or pulao.