Cut a kilogram of chicken into medium-sized pieces and keep aside.

Take 3 to 4 tablespoons of oil and sauté the following:
Onion - 2 no.  
Ginger - 2 inches
Garlic - 8-10 cloves  
Green chillies - 2 or 3

Then add the masala made by either grinding together or mixing little water with the following:
Coriander powder  - 2 to 3 tbsp
Chilli powder  - 1½ tsp
Turmeric powder - ½ tsp  
Garam masala  - 1½  to 2 tsp

Stir till the masala is roasted and the oil separates out. Then add the chicken pieces and one or two cubed potatoes, one sliced tomato and salt to taste. Mix well and add one-and-a-half glass of water. Cover and cook till the meat becomes soft. If there is too much gravy, open the lid and cook on a high flame for some more time. Garnish with curry leaves.