• Preheat oven to 325°.
• Line a cookie sheet with parchment paper and spread out your 4 tablespoons of garam masala. Lightly toast until spices are warm and fragrant - 10 minutes or so.
• In the bowl of a food processor add your garam masala, onions, ginger, garlic, stemmed chillies, half of the cilantro leaves, and 1 teaspoon of salt. Puree until finely chopped into a paste and full combined.
• In a large roasting pan, melt butter or oil and fry the curry paste until golden and cooked, 8 minutes or so, stirring frequently and adjusting heat to keep it cooking but not burning.
• Add the tomatoes and chicken stock, bring to a boil. Cover tightly with foil, or lid, and place in the oven to roast for 1 1/2 hours.
• When the sauce has been slowly roasting for 1 1/2 hours or so, move to stove top, uncover and set on medium heat. Add cooked chicken or vegetables of your choice and let simmer for up to an hour, stirring regularly. If the sauce is too thick, thin with small spoons of broth. If you like it thicker, let it cook down as much as you like.
• When ready to eat, remove from heat and let set for 5-10 minutes to cool down. Stir in yogurt, season to taste with salt and pepper after yogurt is added. The yogurt tones it down in just the perfect way. Pass limes wedges to squeeze (don't forget this added flavor!) and cilantro leaves to garnish. Serve with cauliflower rice, basmati rice, naan or roasted vegetables.

If meal prepping ahead of time, leave out yogurt until serving time if you wish. Also, if you won't be eating it right away, I'd opt for less garam masala as the spices are enhanced the longer it sits.)