Marinade the chicken pieces with turmeric powder, cumin powder, salt and black pepper for at least one hour in the refrigerator
Preheat a large skillet over medium heat and add in the mustard seeds and roast it until fragrant , take care not to burn the seeds. Remove from the skillet and crush them into coarse powder. In the same pan, add in cooking oil and heat it up a bit and then add in the onion and saute until soft and translucent, then add in the garlic,ginger, bay leaves, chiles and continue to saute for another minute. Add in the marinated chicken pieces and stir fry until they turn into opaque color. Add in tomatoes and chicken broth. Bring to a boil and then lower the heat to let it simmer until the chicken is fully cooked through. Have a taste and season with more salt and pepper if needed
Garnish with cilantro leaves and serve with rice or flat breads if you prefer