Fry onions until light golden brown on a medium heat with whole spices

Set pot aside and add whole and ground spices and put back on low heat (just to heat up spices) DO NOT BURN

Add chicken pieces immediately and increase heat to medium. Add gonger and garlic paste as well as curry leaves. Let the chicken simmer for about 12-15 minutes

Add grated tomatoes and salt to taste. Cover pot with lid and allow to cook until water is released from chicken

After about 15 minutes, add potatoes and about 1/2 a cup of hot water and cover and let cook until potatoes are soft (thick gravy is the best)

Switch off the heat and garnish with chopped fresh coriander. Serve with basmati rice with a carrot salad