The chicken is kind of like a curry, except that it tastes far more
exotic/complex/sweet/foreign. The flavor, I suspect, changes with each
rendition of your garam masala (I made my own, because I couldn't find it in
the market). I just mixed half, quarter and full teaspoons of spices based
on the following explanation of garam masala:

garam masala [gah-RAHM mah-SAH-lah] Garam  is the Indian word for warm or
hot, and this blend of dry-roasted, ground spices from the colder climes
of northern India adds a sense of warmth to both palate and spirit. There
are as many variations of garam masala (which may contain up to 12 spices)
as there are Indian cooks. It can include BLACK PEPPER, CINNAMON, CLOVES,
CORIANDER, CUMIN, CARDAMOM, DRIED CHILES, FENNEL, MACE, NUTMEG and other
spices. Garam masala may be purchased in Indian markets and in the gourmet
section of some supermarkets. It's also easily prepared at home, but should
be made in small batches to retain its freshness. As with all spices, it
should be stored in a cool, dry place for no more than 6 months. Garam
masala is usually either added to a dish toward the end of cooking or
sprinkled over the surface just before serving.

That came from epicurious.com's food dictionary. Ghee is in there, too.

The yogurt sauce is a mixture of blended cucumber, lime juice, cilantro and
plain yogurt. You can put the yogurt through cheese cloth to get excess
water out and thicken up the sauce. Served on the side.

A hot green chile is recommended (below). A little salt is useful, too.

Definitive yummy,
lp

Here's the recipe:

TASTE
SHOW #TS4756

CHICKEN KORMA

1 whole chicken breast, skinless and boneless, thinly sliced
4 tablespoons ghee
2 garlic cloves, minced
1 onion, minced
2 green chiles, seeded and minced
3 slices ginger, minced
1 teaspoon garam masala (available in Indian grocery stores)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon turmeric
2 teaspoon ground coriander
1 to 2 tablespoons vinegar
2 heaping tablespoons sour cream
1 heaping teaspoon tomato paste
3/4 cup chicken stock


Saute chicken in 2 tablespoons ghee for 1 minute. Add garlic, onion, chiles
and ginger and saute for 5 minutes. Meanwhile, combine garam masala, cumin,
chili powder, turmeric and coriander. Add vinegar, a little at a time, until
it forms a paste. In a small saucepan heat remaining ghee. Add spice paste
and saute until fragrant, 1 to 2 minutes. Pour over chicken. Add sour cream,
tomato paste and stock. Stir to make a thick sauce. Cover and simmer 30
minutes. Serve over basmati rice pilaf.

Yield: 4 servings