Half of a family pack of chicken thighs, a few tablespoons of ghee, and the contents of the spice box -- easy and low-stress addition to the dinner menu.
Put these in a spice grinder and make fine:
1 teaspoon of coriander seeds
3 teaspoons of cumin seeds
1 teaspoon of black peppercorns
½ inch sliver of cinnamon
Empty the grinder into a bowl, and add water (about ⅓ cup) to make a runny masala.
Heat the oven to 400 degrees F. Wash the chicken thighs and remove the skin. Pat dry. In a cast-iron skillet, melt 3 tablespoons of ghee over medium heat. Put the chicken thighs in, salt lightly and cook until the meat browns on one side, then flip to brown the other. Salt this side, too.
Pour the masala evenly over the chicken pieces. Put the skillet into the oven and roast for 15 minutes, turning the pieces and ladling the masala from the pan over them at least once. Pierce with a fork to test doneness. The masala should be dark brown, and the water should have mostly boiled off leaving a delicious ghee-masala coating on the chicken and the bottom of the pan.
Serve the chicken, but keep the skillet-scrapings for yourself, if you can.