Garam Masala

Step 1

In a small bowl, toss 12 dried bay leaves, 12 whole cloves, 5 black cardamom pods, 4 whole star anise pods, three 3" (7.5-cm) cinnamon sticks, 1 whole nutmeg, 3 Tbsp. coriander seeds, 3 Tbsp. whole mace fronds, 2 Tbsp. cumin seeds, 1 Tbsp. black peppercorns, and 2 tsp. white poppy seeds to combine.

Step 2

Heat a medium dry skillet over low heat until hot. Add the spice mixture and toast until slightly fragrant, about 45 seconds. Transfer back to the bowl and let cool.

Step 3

Transfer the whole nutmeg to a mortar and break into smaller pieces with a pestle (this is just to make it easier to grind, so don’t worry about being too precise!). Repeat with the cinnamon. Tear the bay leaves into smaller pieces. Transfer all of the spices to a spice grinder and grind into a fine powder (it will be slightly warm when you remove the lid). Transfer to an airtight container (do not cover yet) and let cool completely. Then close the lid.

Do Ahead: Garam masala can be made 1 month ahead. Cover and store in a cool, dark place.

Insanely Addictive Pickled Onions

Step 4

To a small heatproof bowl, add 1 medium yellow onion (9 oz. [255 g]), halved, thinly sliced into half-moons, 2 Tbsp. lime juice, 2 Tbsp. Kashmiri red chili powder, 2 tsp. chaat masala, ½ tsp. cayenne powder, and ½ tsp. fine sea salt.

Step 5

In a small pan over medium-high heat, warm 2 Tbsp. peanut oil or any vegetable oil or avocado oil until it shimmers. Add 1 tsp. cumin seeds and cook until fragrant and they start to turn brown, about 1 minute. Be careful not to let the seeds burn or they will taste bitter. Remove from the heat and pour the hot oil over the onions. Toss to coat the onions in the spice mixture.

Step 6

Serve immediately or let cool and store in an airtight container in the refrigerator for up to 1 week.

Chicken Kari

Step 7

To a mortar and pestle or food processor, add one 2" (5-cm) piece fresh ginger, chopped, 4 garlic cloves, peeled, and 3 green Thai chiles or 1 serrano, stemmed, chopped, and pound or pulse into a chunky paste. To a medium bowl, add 2 lb. (910 g) boneless, skinless chicken thighs, excess fat trimmed, cut into 2" [5-cm] pieces, along with the ginger-garlic paste and 1 tsp. fine sea salt and toss to combine. Cover and place in the refrigerator to marinate for a minimum of 1 hour or overnight.

Step 8

In a medium heavy-bottomed pot or Dutch oven over medium-low heat, warm ⅓ cup (80 ml) vegetable oil or avocado oil, then add 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ½ tsp. black peppercorns, 5 whole cloves, 1 fresh or dried bay leaf, 1 star anise, and one 3" [7.5-cm] cinnamon stick, broken into small pieces, and lightly toast and until fragrant, about 1 minute. Increase the heat to medium, add 1 medium red or yellow onion (9 oz. [255 g]), finely chopped, cover, and cook until the onion is translucent and beginning to turn brown around the edges, stirring halfway through, about 10 minutes.

Step 9

Add 1 Tbsp. ground coriander, 1 Tbsp. Kashmiri red chili powder, 1 Tbsp. Garam Masala, 2 tsp. cayenne powder, and 1 tsp. powdered turmeric. Stir to combine and cook until fragrant, about 1 minute. Drain off the excess marinade from the chicken, then add it to the pot along with 3 Tbsp. tomato paste, 1 Tbsp. packed fresh fenugreek leaves, and remaining 1½ tsp. fine sea salt and stir until everything is mixed thoroughly and the chicken is covered with the spices and tomato paste. Add ½ cup (120 ml) water and mix again. Cover and cook until the chicken is cooked through and tender, 30 minutes, stirring halfway through.

Step 10

Remove from the heat and sprinkle with the remaining 1 tsp. Garam Masala, remaining 1 tsp. fresh fenugreek leaves, and cilantro leaves. Serve immediately with lime wedges, Insanely Addictive Pickled Onions, and steamed rice or Indian flatbread.

Do Ahead: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.