I had four leg-thigh quarters of chicken, and yesterday at lunch time, I hacked them apart and marinated them in yogurt and garam masala, a cup of yogurt to about a tablespoon of spice. Then when I could cook, I sweated a chopped onion, two tablespoons of minced, fresh ginger and three cloves of garlic. Then I added a tablespoon of medium curry powder, and let it go until it was fragrant. I then added the chicken and all the marinade and about four chopped, fresh tomatoes. Then I just lidded it and let it cook on low.
I think if I'd had one of Pensey's curry powders instead of the grocery store type, it would have turned out more curry-like. As it was it was tasty, but not at all spicy. Just lots of good tastes and the yogurt had made the sauce all creamy with the tomatoes. It was a wild stab at a homemade Tikka Masala, but just not spicy enough. It was good on rice, though, and John nuked veggies as well, so it was a very satisfying dinner.