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1
Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper.
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2
Set aside.
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3
In a large saucepan, heat the ghee.
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4
Stir-fry the onions until glossy.
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5
Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar.
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6
Continue to stir-fry until soft but do not allow to brown.
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7
Add the garlic, ginger, jalapeno, bay leaf, and garam masala.
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8
Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
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9
Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock.
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10
Slowly bring to a boil, stirring occasionally.
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11
When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes.
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12
Add more chicken stock as necessary.
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13
Taste and adjust seasoning with salt, pepper, and sugar.
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14
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles.
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15
Over medium heat, cook just until slightly toasted, stirring constantly.
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16
Turn off heat and stir in the grated nutmeg and turmeric.
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17
Transfer to a food processor and grind to a fine powder.
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18
Pass through a fine strainer.
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19
Allow to cool to room temperature.
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20
Store in an airtight jar.
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21
Use as needed.
