Was off this site..

https://curry-recipes.co.uk/curry/index.php/topic,11747.0.html

I did a little of both, Tikka paste and made up a small amount of marinade.... I'll post pics and comments later. Only thing is, I hadnt got Coconut Flour so used some medium desiccated coconut, adds a bit of texture.

Ok, thank you, just didnt want to risk ruining the dish. Didnt know if it was a mistake and meant to say Tikka Paste rather than Marinade...

I'm cooking this recipe tonight - have got my chicken all marinaded and ready to go but there is one section I am unclear on  ( MARKED IN RED ) :

It says add 2-3 Tbsp Tikka Marinade - but the next line says add 6 pieces of chicken/lamb. Does it mean add the marinade sauce as I dont have any left, its all got the chicken in it marinading.

TIKKA PASTE

2 tbsp Ground Coriander
2 tbsp Ground Cumin                           
1 tbsp Garlic Powder
1 tbsp Garam Masala                         
2 tbsp Paprika
1 tbsp Ground Ginger                         
2 tsp Chilli Powder       
1 tsp Turmeric
1 tsp Chinese 5 Spice
1 tbsp Garlic & Ginger Paste
1 tbsp Mint Sauce
1 tsp Salt
1 tsp Red Food Colouring (powdered)
1 tbsp Fresh Chopped Coriander
6 tbsp Vegetable Oil
Water (Boiled)

1.   Add all the dry ingredients to a bowl and add hot water to make a paste.
2.   Heat the oil in a wok and fry the paste for 5 minutes.
3.   Add the garlic & ginger paste and mint sauce and continue to fry for 5 minutes.
4.   Add more water if needed.
5.   Allow to cool then add to a jar and refrigerate until needed.


TIKKA MARINADE

1 chicken breast or lamb (cubed)
2 tbsp live set yoghurt
1 tbsp tikka paste
1 clove of garlic (finely chopped)
Half tsp chilli powder
1 tsp methi leaves (crushed)
Half tsp powdered food colouring (deep orange for chicken, red for lamb)

1.   Add cubed meat and garlic to a bowl and marinate in fridge for 20 to 30 minutes.
2.   In a separate bowl, add remaining ingredients and mix.
3.   Add marinade to the meat and marinate in the fridge for 24 hours.
4.   Heat a wok until very hot. Fry meat until charred, turning only once.


CHICKEN / LAMB TIKKA MASALA

300ml warm base gravy
3 tbsp vegetable oil
2 - 3 tbsp tikka marinade
6 pre-cooked chicken/lamb tikka pieces
4 tbsp coconut flour/powder
2 tbsp white sugar
2 tbsp Single cream
1 tsp methi leaves
Red powdered food colouring

1. Heat oil in your chosen pan and fry the base sauce for a minute or two.
2. Add the coconut flour and sugar a bit at a time to avoid lumps, fry for further 3 minutes.
3. Add the tikka marinade and methi leaves, stir in and fry for 1 minute.
4. Add single cream, mix well and then add red food colouring to your desired ?redness?.
5. Add pre-cooked meat and heat through.

Serve

It says when making the Tikka  "2 - 3 tbsp tikka marinade"  how do you do this, do you have to make up a separate batch of marinade as the one I already made Ive used to cover the chicken in for 24 hours .

Does it mean 2-3 tbsp of Tikka Paste?

Well it's the first base gravy I have tried. What do you recommend for A base gravy for a Korma and milder dishes then?

This does taste lovely, had that velvety sheen on it as it was finally cooked ( a few hours at least). Now all portioned up , approx 2 1/2 ladles to each container ind in the freezer. 

I'll just take a punt and pick a curry recipe and have a go.....

I only ask as the base seems a little spicy for the kids palette ( mines fine ).  I know there are a plethora of recipes on here but anyone suggest a few recipes to make with this particular base?

I've seen a lot of BIR bases, all different so just testing the water here.

I made this today - certainly looks the part and tastes nice.  I'm pretty new to this. Can this base be used for a Korma?

Apologies - it's been a while and Ive had a beer since then... LOL