Wow, wow, wow...

Blade... Great recipe. I'm new to BIR cooking so I've been slowly working my way through the list of recipes on this site. Chewys base sauce was first...top notch. Then Chewys madras.... again, top notch! Then I tried the holy grail.... good chicken tikka and this has completed the list.

I followed the original recipe as closely as possible even though I read some of the changes / improvements from other members on here. I stuck with tandoori paste, the only thing I left out mainly because I didn't have any was methi and to be honest I don't think I missed it but if I had any I would certainly add it in next time.

Going to make a massive batch this week and shove it in the freezer because I don't think the portion I made today will last long!

Just a tip Hilly. I don't know if there is one near you but the Morissons down south usual have some bulk spices. i'm not sure about methi but certainly bulk chilli powder (which you were looking for before). I seem to remember 'East end' brand being available. Worth a gander to stop you driving miles.

Cheers mate - I'll give that a go. Morrissons is usually my supermarket of choice but I must admit when I've been done the 'Indian' aisle it's usually just Pataks sauces etc... but I've never really taken too much notice but I certainly will next time.

Have tried both methods and IMHO cooked and then frozen seems to work better and is more moist.  Unless the meat is completely inmersed in marinade there is a high chance of freezer burn and some of the good marinades don't require large quantities.  Hope this helps.  I always now have precooked CT in the freezer ;D

Fantastic! That's exactly what I wanted to hear!

Had a go Dipuraja's balti sauce last night - pretty good. But I've got to admit I'm a massive fan of Chewy's recipes. His base sauce has been spot on. His madras has been spot on. Looks like I have to go to man for great recipes!

Next stop Chicken Tikka!

Thanks again Paul.

I like the look of Blades recipe (another one that calls for methi - might have to admit defeat and buy some!!).

I'm quite the advocate of preparing as much as possible and then freezing them once done. Do you know the best way to do this when it comes to chicken tikka?

Is it best to maranade fresh chicken and then freeze it in the maranade, or can you maranade the chicken, cook it, freeze it then just pull the frozen chicken out (defrost) then throw them in the sauce.

Hi all,

Another 'versus' thread from me!

Unfortunately I can't seem to find ground methi leaves in my local supermarkets, but having read up on a few threads on here I notice that it's very similar to Fenugreek.

My question is when a recipe calls for Methi, can I simply replace the mixture (and quantity) for Fenugreek Powder and get the same effect?

Cheers guys and apologies for all the new questions.