02In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions and a pinch of salt, cooking until slightly translucent, about 2 minutes. Add the ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, bay leaves, and a pinch of salt. Allow the mixture to cook breaking up the tomatoes as you stir for all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)03When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and serve over the white rice, if desired.