Chicken Curry Masala

Indian chicken curry typically starts with whole spices, heated in oil. It was typically made to pray to lord Vishnu. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. ... Chicken curry is usually garnished with coriander leaves, and served with rice or roti.

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.