Put the chicken pieces in a big mixing bowl. Add the cumin, coriander, chili powder, lemon juice and 1 teaspoon of salt. Massage with your hands so the spices coat the pieces evenly. Cover the bowl and allow the chicken to marinate for a minimum of 4 hours. Letting it marinate overnight would make the flavor better.

Peel the potato and cut it into quarters. Set aside. Peel the onion. Slice three-fourths of the onion into thin slices and grate the remaining one-fourth of the onion.

When ready to prepare the chicken curry, place a heavy- bottomed saucepan over medium-high heat and add 1 tablespoon (15ml) of oil. When the oil heats up, add the potato. Sprinkle ½ teaspoon salt and ½ teaspoon turmeric. Stir and fry the potato until mildly golden in color, about 3 minutes. Remove the potato from the pan to a separate bowl and set aside.

To the same pan, add the remaining 1 tablespoon (15ml) of oil and the sugar. Allow the sugar to caramelize for a few seconds and then add the green cardamom, cloves, bay leaves and cinnamon stick. Allow them to sizzle for a few seconds, then add garlic, ginger and grated onion. Stir and cook for 5 minutes, then ass the sliced onion. Sprinkle with the remaining 1 ½ teaspoons (8g) of salt and the remaining ½ teaspoon of turmeric. Stir and allow the onion to cook and turn golden brown in color, about 5 minutes.

Add the marinated chicken, stir to combine everything evenly and cook for 5 minutes. After 5 minutes, add the fried potatoes, water and green chillies and cook for 15 minutes or until the chicken is cooked through.

Finally, sprinkle with the garam masala, stir and check for salt at this point. Add any if required. Cook for 2 minutes and turn off the heat.

Garnish with fresh cilantro leaves, squeeze fresh lime juice on top and serve warm.