"I just made the masala sauce tonight. Ive added a few other ingredients such as 5 cardamom pods, 2 t brown sugar, 1 chopped onion & instead if the serrano peppers I added 1 t cayenne pepper. Instead of using heavy cream, I used 1 cup of yogurt (be sure to temper the yogurt (as you would with eggs when making custard) just remove the sauce from the heat first)
Oh if you want to use the pods add them after you have blended the sauce.
You can find ginger-garlic paste in a jar at any Indian market.
As a time saver prepare the sauce the day before, so the flavors can marinate. Then the following day cook the marinated chicken & add to the heated sauce. Yum!"