For example when you add spices like cardomom, Cinnamon and even lemon grass or garlic as whole or in chopped pieces it does not distribute the taste and flavor equally to all pieces of the chicken.

My solution: In light oil heat garlic, ginger, cinnamon, cardomom, cloves, lemon grass, 2-3 dried red chilli peppers and onions for about 4-5 mins. and then add to a food processor, a belnder or a mortar. Add Curry Powder, lemon juice or Tamarind pulp, salt, pepper and make a paste. *** you may have to add a little water to be able to grind this together ***

Once you have the paste rub the paste on the chicken and then marinate for about 30 mins.

Then you can follow the rest of the cooking process. Also I prefer the meat attached to the bone because otherwise due to the weight difference bones seem to sink into the bottom and the meat remains on the top of the curry.

Thanks
Nirmal