Interesting (both replies, that is).  I really can't see bone-in/bone-out making the sort of difference that I am used to (Tandoori with a much deeper flavour, tikka mild and delicate), but regional variations are certainly a possibility.  I cut my teeth on Tandoori Chicken in the Agra, Whitfield Street (London), but have no recollection of ever trying Chicken Tikka there; now in Kent, I often have Chicken Tikka as a starter, or Tandoori Chicken as a main course, and I can think of nowhere decent around here where the two are the same.  I also use two different marinades when I make them myself, with the tikka marinade containing curd, chilli, curry masala, ginger, garlic, salt, sugar, oil and colouring whilst the tandoori marinade contains in addition black cumin, garam masala  and sherry vinegar (the quantities and ratios vary as well).

Ray : yes, lamb tikka probably needs a fuller marinade than chicken, so I could imagine the full tandoori marinade being used for that.

** Phil.

Very helpful information, Ifindforu : thank you.  My last attempt at Chicken Tikka used Chef Harpal Singh Sokhi's recipe/methodology, but I was not very impressed with the results; I had had more success on previous occasions using a modified Kris Dhillon recipe (a part of the problem with the CHSS version may have been that I forgot to adjust for the difference in the size of American and British tablespoons).  But would you agree with me that the marinade for Chicken Tikka is quite different to the marinade for Tandoori Chicken ?  I ask because I am amazed at the number of places in which I find it stated that the same marinade is used for both, yet to me the two dishes taste as different as chalk and cheese.

** Phil.

That's one ugly dude.

Well, until you post a picture of yourself, we shall just have to assume that this is a classic case of the (curry) pot calling the kettle black !

Just cooked Dave Loyden's pulao rice from Undercover Curry, and was very surprised to find that his "don't wash the rice" method is a complete success    I followed his instructions up to and including the point of adding milk, but was uncertain just how much milk to add (Dave writes "pour in enough milk to make it bubble up"), but that really gave me no idea how much, so I added some (enough to see it bubble up) but nowhere near enough to cover the rice.  I have now sought his advice on this and will report back.  I then added the spices and water (water by eye, not by ratio), brought it to the boil, allowed it to cook for a few minutes and then transferred it a covered pyrex casserole dish and transferred it to the microwave oven, which is how I normally prepare rice.  It needed a further eight minutes on full power, after which I added about a dozen drops of food colouring (yellow, red, green) and then put the casserole dish into the pre-warmed top oven where it remained until we were ready to eat.  The results were excellent, with every grain firm and separate, and a real "pulao" taste/feel/smell to it (my test is to eat it with lime pickle alone : if it goes well with that, it is a good pulao rice).  My wife says that it would have benefited from a little salt and ghee, and I may try adding those next time.  But for those who, like me, have always believed that basmati rice must be washed and soaked first, try this method : I think you will be very agreeably surprised !

** Phil.

P.S. Having now read this thread in its entirety, I am surprised that no-one has yet linked to an image of the author : http://www.newsandstar.co.uk/news/driver-delivers-the-secrets-of-the-perfect-curry-1.746915?referrerPath=news

We moved to Tassie 18 months ago. Great site for curry this though.

Ah, that would explain your earlier reference to prices in dollars; I assumed (clearly wrongly) that you were resident in America : all is now forgiven   I spent a long weekend in Tasmania in 1987, mainly visiting the South West wilderness, but I could not stay there for the whole weekend so decided to move on to Queenstown.  Never have I felt so devastated in my whole life : having just left the vibrant, fertile, primeval rain forest, Queenstown was like a vision of hell -- 25 square miles of sterile nothingness : no birds, no grass, not a living creature anywhere.  Cancelling my reservation, I drove out of there like a bat out of hell, and finally ended up in Strahan on the Gordon River, but I will never forget to my dying day the nightmare that was Queenstown.

Reply to PaulP, added above to avoid increasing my total number of O/T posts : I think it was primarily mining, Paul : WP has this to say -- "Owing to a combination of tree removal for use in the smelters, the smelter fumes (for about 40 years), and the heavy annual rainfall, the erosion of the shallow horizon topsoil back to the harder rock profile contributed to the stark state of the mountains for many decades."