Marinate the chicken pieces with salt and turmeric

Heat oil in a wok and add the Panch Phoran, Bay leaves, and Kashmiri red chili

Add sliced onion and sauté for a while.

When the onion turns golden brown, add the ginger-garlic paste.

Once the spices are cooked, add the marinated chicken into the wok, stir the chicken very well and cook for 10 minutes on low flame.

Meanwhile coarsely pound the roasted cumin and black pepper. Add it to the chicken, stir well until oil separates from the mix.

Add the papaya and the potato, roast them until it's half cooked. By this time you can also add some water if necessary.

When the gravy becomes thick, crush and add cardamom, stir well, cover for 2 minutes.