Heat up a pot and add oil. Add chopped onion, sauté for a minute. Add garlic, ginger and green chiles, ¼ tsp salt. Sauté until golden brown. Add turmeric, coriander, Kashmiri chili powder and hot chili powder. Stir for a few seconds. Add tomatoes. Stir, cover and cook until soft and oil has separated. Taste and add more chili powder if necessary. Add chicken, salt to taste and mix well. Cover and cook for 5 minutes.
Add 1.5 cups of hot water and potatoes. Mix, cover and cook for 10 minutes. Stir in between and add more hot water if necessary. Check if potatoes are cooked and add ½ tsp garam masala. Mix and simmer for a few more minutes until potatoes are tender. Add chopped cilantro if you wish.
***Taste Kashmiri chili powder before adding hot chili powder
***If curry is too spicy, add a little coconut milk at the end to balance heat
***Other chicken parts with bone and no skin can be used for this recipe, adjust cooking time. Chicken should be ¾ cooked before adding potatoes if using bone in pieces.