1 (3 lb.) fryer, skinned and cut into pieces
3 tomatoes, diced

FULL MASALA:

3 pieces cinnamon stick, 1 inch long
4 black cardamon pods, crushed
6 green cardamon pods, crushed
6 cloves
1/2 tsp. cumin seeds, crushed
1 tsp. dried red pepper flakes
1/4 c. oil
3 onions, chopped fine
2 cloves garlic
1/2 inch fresh ginger, minced
Salt and fresh pepper to taste

DRY MASALA
1 tsp. cumin powder
1 1/2 tsp. coriander powder
1 tsp. turmeric
1 tbsp. garam masala
1/2 tsp. red chili powder
1/2 c. yogurt
1 rounded tbsp. tomato paste
4 tbsp. heavy cream
2 tbsp. fresh coriander or cilantro leaves for garnish

Prepare chicken and set aside. Dice tomatoes and set aside. In a heavy skillet or dutch oven, heat the oil and add the full masala. Cook for 1/2 minute. Add the onions and stir fry until they turn golden.

Add the garlic, ginger and dry masala. Cook the mixture over medium high heat, adding water if necessary until it becomes a paste.

Add the chicken and tomatoes, stirring constantly for 5 minutes. Add the yogurt. Reduce heat and cook for 10 to 15 minutes while the chicken absorbs the spices. If the sauce gets too dry, or if you prefer plenty of gravy, add 1/2 cup water. Stir in the tomato paste and heavy cream.

Garnish with the coriander leaves and serve. NOTE: All spices are available at local Indian food stores.