In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following:   Chicken masala Garam masala Jeera masala Chilli powder Dhaniya masala Ginger-garlic paste   I usually marinate everything (except Garam masala) together and fry the chicken pieces after the chopped onions get fried. Extra details:  Oil: Mustard Type: Thick greavy  I add the amount of onions equal to that of chicken. Chicken pieces are of the size 1.5 inch x 0.5-1 inch. Usually I take legs. 
It sounds like you are on the right track. Most spices are meant to be added towards the beginning of the cooking process because frying the spice helps release the flavorful oils and keeps it from being gritty. Pastes like garlic and ginger paste likewise should be fried off before adding liquids. The only exception to your list is garam masala, which is a finishing spice that should be added at the end of cooking. 