Line a thick bottomed pot (like a kadhai or a cooker) with 1 tbsp of oil.

Now add chicken, onion, ginger-garlic paste, garam masala, turmeric powder, dry chilli, red chilli powder, 1/2 tsp salt, cumin, potatoes, and 3 tbsp of oil. Mix well.

Let the chicken marinate for 45-50 mins at room temperature.

Then put this pot on the stove, and cover it with a plate. (Do NOT use a pressure cooker lid)

Keep this on high flame for the first 3-4 mins, as this will help release water.

Uncover and reduce flame to low. Add salt to taste.

Now let the chicken cook on slow heat for about 7 mins.

If the potatoes are done, then remove them. If not, continue to cook them along with the chicken.

When the chicken is 80% done, add in the tomato. Increase the flame to medium. Mix well.

Cook till the tomato is completely disintegrated. Add the sugar. Stir.

At this stage, you may want to leave the chicken on simmer for 4-5 mins. This will allow the gravy to just start sticking to the bottom of the pot. Scrape it and mix. This step really adds a wonderful new dimension to this dish. Be careful not to burn the gravy!

Add the potatoes, if you had removed them earlier. Stir well. Serve!