Fry the onions until golden brown. Take out on to a paper towel.

Blend these fried onions, tomatoes and water into a smooth paste. Keep aside.

Heat oil in a cooking pot and add cumin seeds.

Once they splatter, add the onion paste and stir fry for 1 minute.

Add ginger paste and garlic paste.

Stirring frequently, cook until the oil separates from the masala.

Now add chicken and “bhunify” until the raw smell of the chicken goes off (about 10 minutes).

Add curry leaves, black cardamoms, cinnamon sticks, green cardamoms, cloves, black peppercorns and potatoes.

Cook for 2 minutes, stirring frequently, and then add 3-4 cups of water.

Cover and cook on low heat until the chicken and potatoes are fully cooked.

Lastly, add more water if needed to thin out the gravy and bring to one boil.

Add green chilies, garam masala and chopped fresh coriander.

Serve hot with roti or rice.