Heat the canola oil in large, deep pot over medium heat until it simmers. Sprinkle in the cumin seeds and stir a bit. The cumin should begin to sizzle immediately, become fragrant and darken slightly.

Immediately add chopped red onion and bay leaves to their pot. Cook, stirring often, until the onion is dark brown in color, about 12 to 15 minutes.

As the onion cooks, drain the juice from the can of tomatoes in a liquid measuring cup; set aside. In a food processor, add the tomatoes, garlic, ginger, Chile's, turmeric and paprika. Puree a few seconds.

Add tomato base to onion mixture and cook, stirring, until thick, about 10 minutes. It should be a paste-like consistency.

When the mixture begins to stick to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce sticks to the meat and potatoes, about 8-10 minutes.

Add the honey/nectar to reserved tomato juice, then add enough water to make 1.5 cups of liquid. Pour into pot. Season with salt as desired and bring to a boil. Reduce heat to medium-low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, about 30 minutes.

Stir in the yogurt and sprinkle the Garam Masala.

Serve over cooked basmati rice. Top with cilantro.