Garam Masala for Chicken Curry

Garam masala is best when made with whole spices, but ground spices are fine. This recipe makes enough for a couple of chicken curry recipes; you can double or triple it if you like. Store it in an airtight container. Although the mixture starts to lose its aroma within weeks, it will be usable for up to four months.

• 3/4 tsp. coriander seeds (or 3/4 tsp. ground)
• 1/2 tsp. cumin seeds (or 3/4 tsp. ground)
• 10 black peppercorns (or 1/8 tsp. finely ground)
• 1-inch stick cinnamon (or 1/2 tsp. ground)
• 4 to 5 whole green cardamom pods (or 1/4 tsp. ground)
• 4 whole cloves (or 1/8 tsp. ground)

Toss the coriander and cumin in a dry skillet until aromatic. Put them in a spice grinder or a coffee mill, add all the remaining ingredients, and grind to a powder.