1. Dice the Onion and Potatoes:

   • Dice the yellow onion.

   • Peel and chop the potatoes. Set aside.

2. Whisk the Yogurt (Optional):

   • If using yogurt, whisk it and set aside.

Cooking Steps:

1. Heat the Pan:

   • Heat a pan on medium-high heat.

   • Add 1 tablespoon of oil to the pan once it's heated.

2. Fry the Potatoes:

   • Add the chopped potatoes to the pan with 1/4 teaspoon of salt.

   • Fry until golden in color.

   • Remove the potatoes from the pan and set aside.

3. Add Aromatics:

   • Add cardamom, cloves, cinnamon, and bay leaves to the pan.

   • Stir until fragrant.

4. Cook the Onions:

   • Add the diced onions to the pan.

   • Add all other spices including salt, except garam masala if using.

   • Stir for about 30 seconds.

5. Add Water and Cook Spices:

   • Add 3 tablespoons of water to the pan.

   • Stir well until the “raw spice” smell is gone.

6. Cook the Chicken:

   • Add the chicken pieces to the pan and mix with the spices.

   • Optional: Add the whisked yogurt and stir with the chicken.

   • Cook until the chicken browns, the onions are fried, the potatoes soften, and the oil begins to separate.

7. Simmer the Chicken:

   • Let the chicken cook for 10 minutes, flipping occasionally for even cooking.

8. Add Fried Potatoes:

   • Add the fried potatoes to the pan.

9. Add Water and Simmer:

   • Add 2 cups of water and stir.

   • Let the pot simmer for another 15 minutes on medium-low heat or until the potatoes are soft.

10. Optional Finishing Touch:

    • Optional: Add garam masala powder and salt to taste.

    • Simmer for 2 more minutes.

Tips:

• Store leftovers in Tupperware and reheat as needed.

• If you leave the curry out on the first night cooked, be sure to bring it to a boil before serving.