Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  pounds        chicken pieces -- cut into servings
   2      teaspoons     salt -- or to taste
                        freshly ground black pepper
  14      cloves        garlic -- or more to taste,
                        -- chopped
   1      4 inch piece  fresh ginger root -- chopped
     1/2  cup           vegetable oil
   1      pinch         ground asafetida -- optional
   2      teaspoons     cumin seeds
   4      inch          cinnamon stick
  12                    cardamom pods
  10                    whole         cloves
   6                    dried hot red chilies
  10                    whole         cloves
   1      teaspoon      ground turmeric
     1/2  teaspoon      cayenne pepper -- or to taste
     3/4  quart         chopped tomatoes
   1 1/2  pounds        potatoes -- cut in 1 1/2"
                        -- chunks

Preparation:

Sprinkle chicken lightly with salt and black pepper and set aside. Blend garlic, ginger and 3 tablespoons water into paste. Put oil in wide nonstick pan over medium- high heat. When oil is hot put asafetida in pan. A few seconds later put in cumin. Wait 10 seconds and put in cinnamon, cardamom, cloves and red chilies. Stir. Put in garlic and ginger. Stir and fry for 2 minutes. Put in chicken, turmeric, and cayenne, Sir-fry for another minutes. Put in tomatoes, potatoes, 1 1/4 cups water and 1 teaspoon salt. Bring to a boil, cover, turn to low and simmer gently 25-30 minutes, until potatoes are tender. Remove hard spices before serving.