Add chicken, potatoes, yogurt, lime juice, ginger garlic paste, and salt to a large mixing bowl and mix well.
Cover the bowl with a lid and keep it in the refrigerator for at least 2 hours or a maximum of 18 hours.
Heat mustard oil in a pan over medium-high heat. Once the oil is hot, add cloves, black cardamoms, bay leaves, and red chilies, and saute for 4-5 seconds.
Add onions and fry for 6-8 minutes, stirring frequently.
Add ginger and garlic and fry for 2 minutes, stirring frequently. Then add coriander powder, garam masala powder, and red chili powder, and cook for 15-20 seconds.
Add the chicken along with the marinade to the pan and mix well. Reduce the heat to low.
Cover the pan with a lid and cook on medium-low heat for 30-35 minutes until the chicken is cooked well. Stir a few times while cooking.
Check for salt and add more if needed. Serve!