just tried your recipe cory and it the absolute dogs danglys!!!!! And from what i have seen in the kitchen at my local indian you are right they do not use a different marinade..

This restaurant in my opinion is the best indian restaurant i have been to in the south west.  The service is fantastic, the food is amazing.  If anybody does try this restaurant and fancies a spicey hot curry then i advise the staff curry that is on the menu.  But in all honesty i would happily eat any dish from there as i have been doing for the past 11 years.

Just read your post again Cory, the tandoori paste only went in the masala base/paste.  I currently have a batch of it in my fridge and you can honestly eat it with a spoon on its own and it tastes like some type of very sweet cake mix

You mention that you chucked half the cinamon away, when i was shown the blend being made the cinamon sticks were not the same shape and thickness as the normal ones bought from a shot, they were almost hollow bits of bark, but what i must say is that he made sure that there was literally loads of cinamon and there is definately a distinct smell diference in the finished result as opposed to a standard garam masala.  Great effort for trying it though but all the spices were ground up and none were thrown away and the cinamon was definatley a main ingredient which which you can tell the difference in the final smell after grinding. 

i do have add that i did forget to write one of the ingredients on the main CTM base/paste.  during boiling the veg 4 tablespoons of mint sauce was added