Heat your pan on medium high, pour in 3 tbsp oil, wait for it to heat up, then add in your potato cubes. Fry until light browned then scoop them out of the pan, leaving the oil.
Then add in the onions, and fry until translucent.
Add in your bay leaves, cinnamon sticks, cardamom pods, dry whole red chilis, and sugar. Fry for a minute until the sugar is slightly caramelized.
Add in your ginger and garlic paste. Throw in a splash of water if needed to keep it from burning, and fry until the raw smells are gone.
Then, add in the tomatoes, turmeric, red chili, cumin, and coriander powder. Reduce.
Once the water reduces, fry the masala in the oil for half a minute, then add in a splash of water and repeat this step a few times for best flavor.
Reduce, then add in your ground chicken and break it up into very small pieces.
Fry in the masala as you go. You can do this part on high heat so the chicken doesn’t give off too much water and gets a nice fry in the oil.
Then, once your chicken is browned a little, add back in your potato cubes, and green peas.
Add in 1 cup water and your salt. Simmer until the potatoes are almost fully cooked. (About 10-15 minutes)
Then add in more water if you want more gravy, the gorom mosholla (garam masala), and 1 tbsp mustard oil, and simmer for a couple minutes to let everything come together.
Garnish with some chopped cilantro if you want, and it’s ready to serve!