HERE GOES EVERONE THIS IS THE RECIPE I MADE ON THE WEEKEND

   LETS CALL IT HOT TIKKA BHUNA MASALA!
   
    1 LTR BASE SAUCE OF YOUR CHOICE
    2 TBL SPOONS OF CONCENTRATED TOMATO PUREE MIXED WITH 1/3 PINT OF HOT WATER
    DO NOT ADD THIS IF USING A BASE WITH LOTS OF TOMATO IN IT
   
    1 HEAPED TABLE SPOON OF GHEE
    1 TEA SPOON OF GARLIC PASTE
    1/2 TEA SPOON OF GINGER PASTE (BOTH BEST FRESH)
   
    1 1/2 TABLE SPOONS EQUAL MIX OF CUMIN,CORIANDER,DRIED FENUGREEK LEAVES
          AND GARAMASALA
     
    SALT TO TASTE
 
    2 ONIONS ROUGHLY CHOPED
    1 LARGE GREEN PEPPER
    4 THIN GREEN CHILLIES DE SEEDED THEN CUT UP
    6 DRIED BIRDS EYE CHILLIES
    1 BATCH OF BLADES CHICKEN TIKKA USING EXTRA TEA SPOON OF RAJAH HOT CHILLI
      POWDER

  2 STAGE

   1 LARGE FINELY CHOPED ONION
   1 TEA SPOON OF TOMATO PUREE
   1/4 CINAMMON STICK
   1 LEVEL TEA SPOON OF BLACK ONION SEEDS
   1  "     "   "    " FENNEL SEEDS
   1 TEA SPOON OF SALT
   1 TABLE SPOON OF SUGAR
   100 ML OF ELMLEA SINGLE CREAM
   2 TABLE SPOONS VEG OIL
   PINCH OF BLACK PEPPER
   1/2 TEA SPOON SWARTZ CURRY POWDER
 STAGE 3
 1 TEA SPOON CUMIN
 1/2 TEA SPOON OF GARAMASALA
 CHOPED FRESH CORRIANDER
 1/2 TEA SPOON HOT CHILLI POWDER
 

 METHOD

 IN A LARGE PAN OR STOCK POT MELT DOWN THE GHEE THE ADD GINGER AND GARIC PASTE
 WHEN IT STARTS TO TURN GOLDEN ADD THE BASE SAUCE ,WHEN BOILING ADD THE TOMATO
 MIX IF NEEDED AND STIR WELL THEN ADD THE SPICE MIX AND TURN DOWN THE HEAT
 ADD SALT TO TASTE ADD SOME HOT WATER AT THIS STAGE IF YOU THINK IT WILL START
 TO STICK
 FRY THE ONIONS FOR A MIN THEN ADD THE GREEN PEPPER THE WHEN NEARLY DONE ADD
 THE GREEN CHILLI.IN ANOTHER PAN HEAT A LITTLE OIL ADD THE DRIED BIRDS EYE
 CHILLES WHEN TURNING DARKER ADD A LADDLE OF BASE SAUCE FRY FOR A BIT THEN ADD
 TO THE ONIONS ALOW IT TO SIMMER FOR A BIT THEN PUT IT ALL IN THE BASE MIXTURE.

 NOW PUT SOME OIL IN A PAN ADD THE FINLEY CHOPED ONION AND FRY FOR A FEW MINS
  ADD THE TOMATO PASTE AND CURRY POWDER
 ADD THE CINNAMON ONION SEEDS AND FENNEL AND CONTINUE TO FRY UNTIL THE ONIONS
 A REALLY SOFT ,ADD THE SALT ,SUGAR AND BLACK PEPPER STIR IN THEN ADD THE CREAM
 LET THIS START TO BUBBLE THEN BLEND REALLY  WELL
 ADD THIS TO THE MAIN SAUCE AND STIR IN IF ITS A BIT THICK ADD A BIT MORE HOT WATER
 NOW TURN OFF THE HEAT AND LEAVE THIS STAND FOR A COUPLE OF HOURS WITH THE LID ON
 THIS WILL ALLOW THE SPICES TO DO THERE THING.
 
 NEXT STAGE

  HEAT THE SAUCE BACK UP ADD THE CHILLI POWDER ,CUMIN AND GARAMASALA STIR IN THEN ADD
  CHICKEN TIKKA COOKED OF COURSE HEAT ON LOW WITH THE LID ON FOR A FEW MINS THEN PUT
  IN THE FRESH CORRIANDER I USED ABOUT 4 ROUGHLY CHOPPED TABLE SPOONS STIR THIS IN
  ADD A SMALL KNOB OF BUTTER WHEN MELTED THE DISH IS READY ;D

  IF YOU DONT LIKE IT AS HOT JUST EASE OFF ON THE CHILLI ,IT HAS A VERY SPICEY
  FLAVOUR AND THE CHICKEN WORKS PERFECTLY IN THIS SAUCE

  GIVE IT A TRY GUYS ITS WELL WORTH THE EFFORT ,MY MATES  QUITE OFTEN GET USED AS
  GUINEA PIGS AND THEY REALLY LOVED THIS ONE GOOD LUCK LET ME KNOW HOW YOU GET ON


    ANNAM

HI GUYS YOU ARE MENT TO FRY THE ONIONS ADD THE SEEDS WHEN THE ONIONS ARE SOFT ADD THE REST THEN BLEND UNTIL SMOOTH WHEN COOLED IT SHOULD BE LIKE THE CONSISTANCY OF THE PATAKS BALTI PASTE
 AS FOR THE BASE THERE IS NOT MUCH BETWEEN MOST OF THE GOOD ONES POSTED ON HERE THERE IS NO SECRET INGREDIENT IN THE BIR BASES IN MY OPINION THEY DO IT ALL THE TIME AND YOU WONT FIND TWO CURRIES TASTING THE SAME, THEY ALL HAVE THERE OWN WAY OF DOING THINGS JUST THE SAME WITH FISH AND CHIPS . EVERONES TASTE IS DIFFRENT SO I THINK ITS A CASE OF TRIAL AND ERROR I NEVER GET BOARD OF TRYING SOMTHING NEW WHEN MAKING CURRIES AS I THINK MOST OF YOU GUYS AND GIRLS DO ,IVE GOT SOME FRIENDS COMING ROUND LATER SO IM GOING TO TRY A HOT TIKKA BHUNA USING BLADES VERSION OF CHICKEN TIKKA IN IT ,HAD IT MARINATING ALL DAY SO CANT WAIT TO TRY IT OUT, HAPPY COOKING SEE YA :

HI HE USES THIS BASE FOR ALL THE DISHES AS FAR AS I KNOW

HI EVERONE IVE MADE THE DISH THAT I WAS SHOWN SPECIAL CHICKEN MASALA

            INGREEDIENTS
 
        3/4 PINT BASE SAUCE     3 OR 4 CHICKEN BREASTS PRE COOKED AND CUT UP
         5 MATCH STICK SIZE PIECES OF GINGER
         1 CLOVE OF GARLIC ROUGHLY CHOPED
         1/2 TEA SPOON TUMERIC
         1/2 "    "    SALT
         1 1/4 "   "   CORIANDER
          1    "   "   CUMIN
          1     "  "   DRIED FENUGREEK
          1  "     "   CHILLI POWDER
         2   "   "     PATAKS BALTI PASTE
         4  TABLE SPOONS MASALA PASTE
           1 LARGE ONION SLICED INTO LARGE PIECES
           1 GREEN PEPPER CUT QUITE LARGE
           1 TOMATOE
           FRESH CORIANDER
           2 TEA SPOONS TOMATOE PASTE

       METHOD
       PUT ABOUT 2 INCHES OF OIL IN A PAN AND WHEN HOT ADD ONION AND PEPPER
       WHEN QUITE SOFT TAKE OUT AND DRAIN
       INTO ANOTHER PAN PUT 4 TABLE SPOONS OF OIL OR GHEE
       WHEN HOT ADD GINGER AND FRY TILL LIGHTLY GOLDEN THEN ADD THE GARLIC STIR
       THEN ADD ONION AND GINGER AND TOMATO PASTE STIR ROUND THEN ADD 1/2 BASE
       SAUCE STIR IN THEN ADD ALL THE SPICES MIX WELL THEN ADD MASALA PASTE 
       I WAS LUCKY ENOUGH TO BE GIVEN THIS BUY MY LOCAL BIR BUT YOU COOK DOWN AN
       ONION CHOPED WITH FENNEL SEEDS AND BLACK ONION SEEDS WHEN SOFT BLEND TILL
       SMOOTH ADD SUGAR SALT AND CREAMED COCONUT NOT SURE OF EXACT AMOUNTS HE ALSO
       PUTS IN A LITTLE RED FOOD COLOUR.
       MIX THIS IN WELL AND ALLOW TO FRY THEN ADD PATAKS BALTI PASTE ,(HE USES THIS
       AS IT TAKES TO LONG TO MAKE UP THIS TYPE OF PASTE )
       THEN ADD PRE COOKED CHICKEN CHUNKS
       STIR  THEN ADD THE REST OF THE BASE SAUCE CHOPED TOMATO AND CORIANDER  ;D

       I FROZE MY BASE SAUCE IN PINTS BUT HAD ABOUT 1 1/4 PINTS LEFT OVER SO I
       USED ALL OF THIS IN MY DISH WHICH DID TURN OUT A BIT THIN BUT STILL TASTED
       PREETY GOOD IN MY LOCAL BIR THEY USE TANDOOR TIKKA PIECES IN THIS DISH
       I USED GRADE A FROZEN FROM ICELAND PUT IT IN A MICROWAVE DISH WITH CURRY
       LEAVE 1 CARDOMON POD 4 CLOVES 1/4 SPOON OF TUMERIC ADDED 1 INCH OF WATER
       THEN COVERED PUT ON HIGH FOR 10 MINS TUN IT OVER THEN GIVE IT ANOTHER 3 MINS
       THEN CUT UP INTO PIECES TURNS OUT VERY TENDER ( I COOK FROM FROZEN TURNS
       OUT BETTER  THE  MASALA PASTE THEY MAKE IN A LARGE BATCH SO ITS HARD TO GET
       THE EXACT AMOUT BUT I WOULD THINK 1 TEA SPOON OF ONION SEEDS AND ONE FENNEL
       WONT BE FAR OUT .
       MY DISH TASTED SIMALAR TO MY LOCAL BIR BUT NOT QUITE THE SAME STILL VERY NICE
       MY MISSUS LOVED  IT  : HOPE YOU TRY TO MAKE THIS SO I CAN SEE WHAT YOU THINK
       BELOW ARE PICS OF THE MASALA PASTE I WAS GIVEN AND THE FINISHED DISH
        LOOK FOWARD TO HEARING YOUR COMMENTS PS THEY ALSO ADD LAMB SHEEK KEBAB MEAT
        AT THE END OF THE DISH I LEFT THIS OUT BUT IT DOES GIVE A LOVELY TEXTURE TO
        IT

       THANKS ANNAM http://
       
       
       
           

SORRY ABOUT THE SIZE OF THE PIC DONT NOW HOW TO MAKE IT SMALLER ITS THE BASE WITH ALL THE OIL SITTING ON TOP WHEN I SORT OUT THE PICS I WILL POST SOME MORE ANNAM