南インドのチキン・カレー

Marinade
Tandori Masala	1 table spoon
Garam Masala	1/2 table spoon
Turmeric	1/2 table spoon
Chilli Powder	1 table spoon
Coriander Powder	1 table spoon
Plain Yogurt	5 table spoon
Salt	little, only for taste

Chicken Thighs	small pack with 6 pieces,  cut into small pieces (or wing)
Roma Tomato	2, chopped
Red Onion	2, chopped
Green Chilli	4, sliced
Ginger-Galic Paste	1 table spoon
Cloves	3
Cinnamon Stick	1
Bay Leave	2
Chilli Powder	1 tea spoon
Vegetable Oil	6 tea spoon
Coconut Milk	3 table spoon
Cilantro	for garnishing

	Mix well all spices and yogurt. If you like spicy taste, add more chilli powder.
	Marinate chicken at least one hour.
	Heat oil in a pan (use a big deep pan) and add cloves, cinnamon and bay leaves.
	Fry the onions till golden. Do not burn or under cook, this step is important key to success. Then add ginger-garlic paste and fry for few minutes.
	Add marinade chicken to the onions and stir for awhile; let the water evaporate. Cook in medium heat only.
	When the chicken is coated with the masala, add tomatoes, green chillies and coconut milk. If you think its too dry, add a half cup of water. Add little tandori masala. Add little salt and taste it and see if its sufficient. Then cover it with the lid and lower the hear and let it cook for 10 minutes.