I use the one from Mick's book. Still uses Pataks pastes but is very simple to make.

Would be unfair to summarise Mick's recipe here, as it's in his book.  It isn't too dissimilar from CT's and does involve the use of Pataks.  I'm sure you could create something pretty close by substituting the paste quantities for a good tandoori masala SS and throw a couple of tbs of tom paste in for good measure.  That should do the job just fine.

Quote from: curryhell on September 13, 2012, 09:06 PM
Would be unfair to summarise Mick's recipe here, as it's in his book.  It isn't too dissimilar from CT's...

Which one is that?

Oh these bloody acronyms! So CT is ChewyTikka, ok.

It's this one:
Chewytikka's Red Masala Mix

4 tbsp Yoghurt
1 tsp three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)

Now this is just the main ingredients for a tandoori marinade so in answer to my own question I'd just use a good, non-Pataks spice blend, as suggested earlier.

Thanks madstwatter and cheers 976bar will be doing that recipe over the weekend.