Toast cumin. Heat oil in large pot on medium heat until it shimmers. Take cumin seeds and sprinkle in. Stir. They should darken slightly
Caramelize onion. Immediately add red onion and bay leaves to pot. Cook and stir often, until dark chestnut brown. Around 12 - 15 minutes.
Make tomato base. While onion is cooking, drain juice from tomatoes into a measuring cup to set aside. Puree tomatoes, ginger, garlic, chiles, paprika and turmeric in a food processor.
Saute the base. Add tomato base to onion mixture. Cook and stir until paste-like. About 10 minutes. When it starts sticking to the bottom, add potatoes and chicken. Cook and stir until sauce clings to meat and potatoes, and chicken is opaque.
Simmer the curry. Add honey to tomato juice set aside earlier and add enough water to make 1 1/2 cups of liquid. Pour into the pot. Season with salt and bring to a boil, reduce heat to medium low to let simmer. Make sure it is uncovered and stir occasionally. Simmer until potatoes are tender and sauce is think, about 25 - 30 minutes.
Adjust seasoning. Gently stir yogurt in curry. Taste for seasoning, if necessary. Sprinkle with garam masala and serve on rice. Top with cilantro.