Special requests! Indian food

My good friends Chocolate Girl and Living Sword left for Berlin for vacation a few days ago. I wasn't expecting to hear from them, let alone so soon after their departure. It was a short email requesting for some recipes! Of course I couldn't help but to take this opportunity to add another post to my food blog. Here's a recipe for Tandoori Chicken.
6 chicken thighs, 1/4 c lemon juice,1/2 small onion chopped, 4 cloves garlic, 1 tbsp grated fresh ginger, 3 tsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp lemon juice(extra), 1 tsp salt, 1/4 tsp paprika, pinch of chilli powder or to taste, 1 c yoghurt, red food colouring (optional)

Directions:1. Remove the skin from chicken and brush with lemon juice. Cover and let marinade in refridgerator for 30 mins.
2. Process onion, garlic, ginger, coriander, cumin, extra lemon juice and salt in a food processor until a smooth paste is formed. Combine this paste with the paprika, chilli powder and yoghurt and mix together until smooth. Add enough drops of food colouring to make the mixture a deep red colour.
3. Place the chicken pieces in a large shallow dish and spread liberally with the spicy yoghurt mixture. Cover in plastic wrap and refridgerate. Marinate chicken for at least 4 hours or over night.
4. Preheat oven to 180C or 350F. Place chicken pieces on a wire rack over a large baking dish. Bake for 45 minutes or until chicken pieces are tender and cooked through.

Well, Chocolate Girl, as for an easy curry dish I found this recipe that I have not tried myself but reads and looks good. When I make a curry, I usually make it the way my mum makes it. It is really easy but you must have good quality curry powder mix. If you have access to some, I'll give you that recipe. If not, here's the one I found in one of my favourite cook books. Red Chicken Curry.
2 tbsp ghee or butter, 2 medium onions sliced, 1 medium red bell pepper chopped, 4 colves garlic crushed, 2 tsp finely grated fresh ginger, 2 tsp ground cumin, 2 tsp ground corriander, 2 tsp sweet paprika, 1 tsp hot chilli powder, 1 tbsp tomato paste, 425 g can tomatoes, 1kg chicken thigh fillets, 2 c chicken stock, 1/4 c cream or coconut milk, 1 tbsp concentrated tamarind.

Directions: 1. Heat ghee in a large pan, add onions, bell pepper, garlic, ginger and ground spices. Cook till onions are browned lightly.
2. Add paste, undrained crushed tomatoes, chicken and stock, simmer covered about 20 mins or until chicken is cooked through.
3. Stir in cream or coconut milk and tamarind. Simmer uncovered about 15 mins or until mixture has thickened slightly. Serves 4-6.