Ate here last week, had a special biryani, missus had a CTM and got a madras to pick at aswell.
Biryani simply the worst ever, tastless and hardly any on the plate, veg curry average.
CTM, im no high class food critic but i can tell when just a coconut block and shed loads of sugar have been used, very syrupy and sickly.
Madras just pure dogshit. and i have had better naans from asda. 
But on the plus side the mint sauce with the poppadums was very nice and the mango chutney was puer quality.

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..

i plan to use the base that i have stated within my posts in "Eperienced members base of choice" have a look

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.

What i will do is make the CTM base/paste within the next week and upload pictures on here stage by stage

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

Yeah admittedly i would not put any fruit in it was just something he said would make it taste better in his opinion.  But yes Cory when we made it we made it as a batch of CTM base/paste purposely but he did say that you could just add these other ingredients mentioned and turn it into the CTM base/paste.  Not sure what anyone else uses for colouring but he used one that was a powder

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. 

yes Cory it was not made directly as a standard base then the stuff was added but pretty much so with the addition of the mint sauce which i originally forgot to mention to which i apologise to anyone who tried the recipe without the mint sauce. and the tin of tomatoes was 400g

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