I freeze both tandoori and chicken tikka, and it is just as good as fresh, first of all make it all up as you normally would then marinade in fridge for 24 hours, then i seal it in air tight vacume bags and freeze it, when i am ready to use some i get it out about 6 hours before to defrost or i defrost it in warm water
Pete

Hi all, what base gravy would people recommend me to start with, bearing in mind i regard myself as quite good at BIR cooking, i am willing to try any suggestions in the persuit for perfection, i do also belong to other indian cooking forums and now eat indian food about twice a week, i have a fridge dedicated to my base sauses and precooked meats, so there is always room for more.
BTW my favorite dish at the moment is a simple chicken madras with vegetable pulao i know it does not sound too adventureous but i love it .

Pete

Hi all, just saying hello and introducing myself to the group, i lookforward to reading the posts, and trying out recipes.
Pete