Put 2 - 3 tablespoons of olive oil, garlic, ginger and onion into the pot. Stir fry well over medium heat until the onion turns golden brown.
Next add the red chilli pepper, cinnamon stick and bay leaf and fry for 2 ~ 3 minutes, mixing constantly to ensure they don't burn.
Now add the diced tomato and ● marked spices, and mix in the pan until it's no longer powdery.
Add the ketchup, soup stock cube, salt, bite-sized Tandoori chicken pieces and marinade sauce to the pot. Simmer until the chicken is fully cooked.
Add 2 tablespoons of coconut milk or 1 tablespoon of heavy cream, whichever you prefer.
Story Behind this Recipe
I perfected this recipe after frequenting an authentic Indian curry restaurant.
Modify the spiciness of this dish by altering the amount of chili power. 1 tablespoon should give you a medium-hot dish. There should be enough liquid from the tomato, but if not add in water as needed. The tomato should provide enough liquid.