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Put the vegetable oil in a large pan and set over a medium-high heat. When hot, add the diced onions, ginger and garlic with the dried fenugreek leaves, and cook for 10 minutes, or until the onions have softened and turned golden brown.
Stir in the garam masala, cinnamon powder, ground turmeric, chilli powder, paprika and bay leaves and fry for 30 seconds.
Add the quartered potatoes, chopped tomatoes, water, salt and brown sugar and bring up to the boil, then reduce the heat to low, partially cover, and simmer for around 10 minutes until the potatoes start to soften.
Now add the chickens pieces and simmer gently for 35-40 minutes until the potatoes are cooked and the chicken is tender. Add more water, if necessary, to loosen to your taste before serving.
Serve with rice and sides of your choice.