So, here's the big cheat for a lot of basic Indian food:
Patak's spice blend jars. Not the sauces, just the ground spices in oil that look like runny guts.
I used to get them from Food Lion in the ethnic section, but I haven't been in FL for years so not sure if they're still there.
I used to compound my own blends, do all this work and pester my Indian friends for advice.... Most of them use the Patak's jars lol
But spice paste only, never the cook in sauces. Those are awful
As for rice get a cheap Aroma rice cooker from Walmart and use long grain Basmati in it. And remember Basmati is thirsty compared to American and Asian rice so it needs more water or it burns.
My basic tweak for Pataks is select the heat level needed (for me it's the hot as that's my mild, but for folks who've never had curry I start out with the mild). Chop up lots of onions, cook in butter until soft. Chop up chicken thighs, cook with the onions until the surface of the meat is all white. Add the spice paste and coat everything with it. Cook a bit longer as per the instructions, then add water as it says. This is where I add a can of drained green peas. Simmer until sauce thickens, stirring occasionally. Serve over rice. I also recommend diced potatoes in the winter for a hearty version.