Chicken (Almost) Bengali Style

I love experimenting with cooking. As the consequence, I often do not remember what made a particular dish mouth watering or the amount of ingredients I put into it. My parents-in-law are visiting the United States and I did not want to experiment! And so I rang up up my mom for her time tested recipe.  The blog is more of a cheat sheet for me. And if you like it, do drop in a note :)
Ingredients:

• Chicken (1.5 pounds)
• Onions (2)
• Potato(1)
• Tomatoes(2)
• Thai chillies (6)
• Grated garlic (7 tablespoons)
• Grated ginger (5 tablespoons)
• Sugar (1 tablespoon)
• garam masala (1/2 tablespoon)
• Cinammon Stick (2)
• Bay Leaves (4)
• Oil 
• Turmeric
• Salt
• Raw Cashews (1 tablespoon)

 Procedure:

1. Marinade: Make a puree of 1 tomato and 2 chillies. Add 3 tablespoons each of garlic and ginger in it and make a paste. Add some turmeric and some salt to this mixture. Next, add the chicken pieces into this marinade and soak it for four hours ( I soaked the chicken for the night).
2. Grate 1 onion. In a pan, heat some oil and fry this grated onion with 2 tablespoons of garlic. Let it simmer for a while and then add the potatoes. When the onion is golden brown, remove it from the heat and set it aside.
3. In a separate wok, heat some oil and temper it with cinnamon sticks and bay leaves in it. Next add the remaining onion ( grated), garlic, ginger  and chilles (sliced) into it. Add one tablespoon of sugar. Again when the onion turns golden brown, put the marinated chicken ( along with the marinade into it). Next remove the fried potatoes from the mixture ( in step 2) and add it into the chicken. Let the chicken cook for sometime. 
4. When the chicken is almost cooked (when it is no longer reddish), put the rest of the mixture from step 2 into it. Next add the garam masala and grated cashew nut. Cook for around 5 minutes.
5. Before removing the wok from the heat, take the remaining onion (sliced into 4 parts) into the chicken curry. 

My mom's kitchen chicken is ready.