I tried this recipe -v- the one that I have been using and it wins hands down.  I hadn't used skewers to cook chicken tikka before, and only had short round wooden ones, but the result was great.  Am now looking for square skewers.  After tasting a few pieces (yum) made the rest into CTM with a butter sauce.  Delicious.  My wife, who normally arms herself with a giant glass of milk and half a loaf of buttered bread at the mention of curry, loved it.  Thank you Blade, I'm on a winner here.

This will probably qualify as the dumbest question ever asked, but after going through the 11 pages of this topic I just have to.
Is there any special way of using cardamon and star anise in cooking.  I understand that green cardamon will explode? in a hot pan, or you can bash it with the back of a knife, but what about brown (Black?) cardamon and star anise.  Do they need to be cracked?https://curry-recipes.co.uk/curry/Themes/vVide/Smileys/default/undecided.gif

Thank you for that Natterjak.  My eyes are opening.

Natterjak,

My first question on this forum.  In the Frying stage, what is "mix powder"?  I hope this is not a dumb question.

Quote from: Aussie Mick on April 10, 2012, 10:39 AM
G'day mate.

Where in OZ are you? I'm in Perth. There's a few Aussies and ex-Pat Brits on here.

You are definitely in the right place.

I'm from Brisbane, and looking forward to getting heaps out of this site.

Hi, I'm Bob from Australia.  I joined this forum a few days ago and have been browsing, so thought I should introduce myself.  I love curries, as do my daughters (who are all married) but the wife is not a fan of too much heat.  I suppose that my aim is to find out how to cook a curry to my taste and cool it down to hers.  With the help of this forum I hope to solve that problem.  Thanks for being here.