1 whole chicken 3 tablespoons salt, divided 4 teaspoons ground black pepper, divided 1/4 cup ghee or clarified butter 4 cups sliced onions - 1 bay leaf 3-4 tablespoons sugar 3 tablespoons minced garlic 3 tablespoons minced ginger 2 tablespoons minced green jalapeno chili 2 tablespoons Garam Masala 4 cups diced tomatoes 1 tablespoon tomato paste 4 cups boiling potatoes, 2-inch cubes 6 cups chicken stock, divided

Preparation
Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.
Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.