I normally use curry powder for this quick chicken dish, but sometimes I make my own mix.
I grind the following spices in a pestle and mortar: cumin seeds, coriander seeds, cardamom seeds, fennel seeds, a few cloves and 2 or 3 dried chillies. I add some ground turmeric and ground cinnamon. I rub the chicken pieces with the spice mix, salt and a tablespoon of flour. I sauté the meat in olive oil over a brisk flame and when coloured, I add two tablespoons of yogurt mixed with a little water. I continue stir frying until most of the liquid has been absorbed.
As William came by for lunch today, I made some rice too. I sauté onion in oil, add a cup of long grain rice and, when nicely coated, two cups of water. I bring it to the boil, season with salt and pepper, cover tightly and simmer on a low heat until the liquid is absorbed and the rice cooked.
Cook's Tales 