Peel the garlic and ginger, then mince them into a paste. You can use a pestle and mortar, a food chopper, or just mince them as finely as possible using a kitchen knife. Set it aside.

Heat the oil in a large cooking pan with a lid at medium-high heat. Then fry the chopped onion until light golden brown.

Add garlic-ginger paste and continue cooking for about a minute.

Then add turmeric powder, cumin powder, Kashmiri red chili powder, and salt. Stir well and continue frying for about a minute until the spices release an aroma.

Put the ground chicken into the spices and cook until the meat turns opaque.

Stir the yogurt into the chicken and let it cook for about 2 minutes until the chicken absorbs the yogurt.

Next, stir in the canned chopped tomatoes.

Lastly, you add the potatoes. Stir, put the lid on, and let everything cook at medium-high heat until the potatoes are cooked through. Do take care and stir every now and again to make sure the chicken won’t get burned at the bottom.