3 lbs. fresh chicken pieces (whatever you prefer)
3 lg. chopped onions
1 lb. peeled & cubed potatoes
1 1/2 c. yogurt for marinating
4 oz. (1 bulb) fresh crushed garlic
4 oz. fresh crushed ginger
20 (1 tsp.) whole cloves
1 or 2 whole cinnamon sticks
1/2 tsp. whole peppercorns
4 tsp. garam masala
2 tsp. ground coriander
2 tsp. ground cumin
4 tsp. salt
1/3 c. oil
2 tsp. red hot pepper (optional)
2 tsp. turmeric
5 lg. bay leaves
1 tsp. fresh ground green chilies
3/4 c. fresh chopped cilantro

Add to yogurt half of the following spices: Garlic, ginger, red hot pepper, turmeric, garam masala, coriander and cumin. Add chicken and mix well and marinate overnight or a few hours.

Heat oil and add cloves, cinnamon sticks, peppercorns and bay leaves. Fry for a few seconds. Add onions and fry until slightly brown. Add garlic, ginger and cook for a few minutes. Add garam masala, coriander, cumin, turmeric, red pepper, salt and cook for a few minutes. Add the chicken with the yogurt in the pot and mix well and cook for 1/2 hour. Add potatoes and the tomato sauce and mix well an cook for another 1/2 hour or until potatoes and chicken is cooked. Add chopped cilantro to curry.

This chicken curry can be cooked hot or mild according to your taste. The red hot pepper can be used in whatever quantity you wish.

If you do not want to add tomato sauce, you may omit that and add just a little more yogurt if you wish. If you do not want to use yogurt, you can omit that and add just tomato sauce only.