There are many spice blends made by grinding whole spices in the Indian cuisine. Many families make their own spice blends like the essential garam masala, coriander powder, cumin powder, sambar powder, rasam powder etc.
Check out our article on how to make garam masala, and use it in Indian cuisine. We should note that of all spices, garam masala is the most diverse. It's like no other spice in that the list of ingredients used to make it vary immensely from region to region, and hence the taste does also. Some contain mustard, some contain a lot of fennel, some just a little, but no matter what food you're eating in India, this spice, rather this mix of spices will likely be an ingredient.
Marination usually involves yogurt or some other acidic ingredient, plus spices. This is so for butter chicken, tikka, and many of the classic dishes associated with Indian cooking. A mixture of ground spices such as turmeric, garam masala, cardamom, coriander, cumin, is common for this step.
Onions come in after the oil is infused with spice flavour. Along with the onions you can add ginger, garlic, leeks, chilies, and ground spices such as garam masala and ground cardamom and coriander, or black pepper.
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