sorry got too excited,
600 mls of oil

steve e

I too have made this base and went almost* to the letter,
8 medium onions and used 2 tablespoons for the spices.
I used 500 ml* of fresh oil purely for reclamation purposes,
it floated on top magnificently after the cooking process.

I then proceeded to make a chicken madras, started with frying
chopped garlic (love the stuff) for 2 Min's no onions used though,
my view plenty in the base lol,added spices as instructed and
the result AMAZING the first time in too many years of trying,
I can honestly say as good if not better than any takeaway I
have eaten.Thanks a million.

If you get the chance to crack chicken tikka masala I am going
to reccomend you for next years honours list.

steve e

Hi Guys,
My probe is a different shape and size to laynes,do you think that matters?
Seriously though they are a good tool.
steve e

George,
Thanks for the format, takes time and hard work. And terry Thanks for the recipe.
steve e

Hi All,
Tried Terry`s recipe for chiken korma last night it was awesome, thanks, best korma I have ever tasted, and please Terry if you have a recipe for Chicken tikka masala would you kindly post it, once again Thanks Terry.
steve e

Hi Guys,
The final chapter will read...... blend all ingredients to a smooth consistency,sprinkle with fresh coriander, throw contents into bin..........EAT THE BOOK
Steve e

Hi Guys,
Nothing else was added, basically went this way

heated oil
ladle of curry gravy evaporated down for a few minutes
in went large spoon of red paste for a few minutes
in went chicken tikka few minutes more
in went more curry gravy to amount of sauce required
pinch of salt
finished with sprinkled fresh coriander
and swirl of  evaporated milk.
that was it.

Steve e

by the way i have seen everything in this recipe at my local asian store
masala bazaar in newport

Right guys and girls,
Went to the local bir last night,I am an amateur magician and recently showed the manager a few tricks which blew him away, anyway he obviously wanted to know how these were done,my reply "you have your secrets I have mine", and it was left at that. Curiosity got the better of him, last night we traded one trick for the ingredients of the mystery masala,unfortunately no quantities hey but one step at a time here goes

plum tomatoes
yoghurt
coconut
almonds
anchor butter(and no other he said)
garlic
ginger
fresh coriander
onion (must be powdered)
cumin powder
coriander powder
tamarind
garden mint
kashmiri paste
tandoori paste
kebab paste (didnt expect this one)

this is written exactly as he wrote it,cant wait to experiment with this and surely
between us we can crack the quantities.By the way the takeaway was bloody gorgeous
steve e

Hi Funky,
without doubt the content of the red masala paste is the hardest piece of info
to get from your local bir,I followed your theory and it made a pleasant chicken tikka masala,
with a hint of "the taste",there again i used spiced oil as well.
Keep trying
Steve e

Hi Layne,
Welcome aboard the curry train stopping at all bir`s between lands end and john o`groats.
This is a great site with some priceless info, by the way are you a chef in Newport my home town.
Steve e