1 tablespoon Garam Masala 2 teaspoons turmeric 3 teaspoons red chile powder 2 tablespoons paprika 1 large chicken fryer, about 4 pounds 1/4 cup vegetable oil 2 cups chopped onions Freshly ground black pepper 2 teaspoons chopped garlic 1 cup chopped fresh tomatoes, peeled, seeded and chopped 2 teaspoons grated fresh ginger 3 cups chicken stock

Preparation

In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat. Add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice.

Garam Masala:
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 cinnamon stick, cut into pieces
1 teaspoon whole cloves
1 teaspoon grated nutmeg

In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.