Thanks. That's essentially my current method / recipe, except I add a decent amount of ground green cardamon which I find adds a great flavour to Tikka.

For anyone interested, we have a Neff oven with various cooking elements all over the shop. My method is to skewer the chicken and suspend over a deep oven tray so the chicken isn't touching a surface, then cook on the circo roast setting which basically is fan oven plus it kicks the grill element in and out which provides the browning/charring without burning before the meat is cooked through. I expect preheating the oven and then switching to grill would provide a similar effect. I find the chicken ends up much more like what you would expect from a tandoor than when it's cooked in a pan or even sat on an oven tray.

I've not posted here in years, although I  do still grab recipes from here. Looking for a different base I stumbled across this thread and gave it a try. Not sure how accurately I followed it as I flicked through the video and basically followed the rough method in the description. Didn't cook it for very long after adding spices, perhaps 10 minutes. Still, making (again, roughly) his Jalfrezi recipe and the result was excellent, by a margin the best I have ever produced and closest to what I'm looking for, appreciating we're all looking for something different.

Whilst I have made some great curries from bases posted here, as often as not I find there is a bit of an acrid taste, which I have always put down to boiling onions (I would never boil onions without having fried them first in any other cooking). This method removes that and will definitely be how I approach things in future.

'service onions' from the Jalfrezi recipe is also a revelation.

I lived in Liverpool for 3 years and tried a number of the places, the best food I had there was in the UnI restaurant on Renshaw street. Really old school place, I heard it had the same chef for about 30 years, showed in the food it was the old style BIR food we all long for!

Cheers matey, I'll give that one a try  ;D

I'm sure with the tin of tomatoes added the base is excellent for Madras and perhaps bhuna/rogan josh, however I've never been a fan of the "tomatoey" curries so leaving the tomatoes out altogether works for me. I do still leave in the fresh one and add some tomato paste to final dishes.