4 chicken legs
2 chicken breasts
2 medium sized onions, peeled and chopped
5 cloves garlic, peeled and coarsely chopped
2″ by 1″ piece fresh ginger, peeled and coarsely chopped
1 stick cinnamon, 2 1/2 to 3 inches long, broken up
seeds from six whole cardamom pods
8 whole cloves
1 tsp whole black peppercorns
2 bay leaves, crumbled
1 hot dried red pepper, crumbled
6 T veget oil
16 oz canned tomato sauce
1 tsp salt
4 T lightly salted butter

Remove skin from chicken.  Divide legs and quarter breasts.  Pat dry and set aside.
Blend:  onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 T water.
Heat oil.  When hot, add chicken pieces, and brown (minute a side).  Remove and set aside.
Lower heat to medium and pour in blender paste.  Either shield the pot, or close your eyes and avert your face as you do so.  Stir and fry for five minutes, scraping the bottom of the pan as you go.  Add tomato sauce, 3/4 c water, and salt.  Bring to a boil.  Cover.  Turn heat to low and simmer 30 minutes, stirring every 6-7.
Add chicken to pot.  Bring to a boil, cover, and simmer over low heat for 25-30 minutes.  Stir every 5-6 minutes to avoid sticking and burning.
I suggest preparing to this point in advance, and leaving it in the fridge for a day or so.  The improvement to the taste is incredible.
Cut the butter into four pats.  Take off heat.  Add butter, and stir in gently.