We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
MMM. Got all those spices plus more. I cook Indian-ish fairly often. Some good tips in the video, but I like to do my chicken on the cooktop to give it more of a crust and deglaze the pan with white wine and whatnot. Kinda makes the sauce browner, but it adds flavor.
If you don't have $50 worth of spices in your cabinet, one inexpensive thing that's useful in Indian, Mexican, Hungarian dishes is curry paste. Even the inexpensive "Thai" brand tastes great and doesn't contain any dubious ingredients: red/green chili, garlic, lemongrass, ginger, salt, shallot, and kafir lime (my favorite), no fenugreek. It improves just about any sauce, soup, chili you add it to.
I have all of those spices and probably a few more nobody has heard of. I am an adventurous cook and have made my own from every continent and a few islands as well. I make my own garam masala and keep saffron in my stock.
My family grumble that we have more spices and exotic condiments (pickled ginger, coriander chutney, etc to pinch hit when I don't have time to run to store for fresh or when fresh has wilted or gone bad) than junk food in cupboard and fridge. But we devour a lot of good curries. Grew up in GB, prefer em to most bland Brit food, w poss exception of fish and chips.....