Thanks chewy. I've also used the Laziza botti in the past and like it a lot, but availability is always a challenge. I was surprised enough to be able to find the Pataks paste locally and am circling back to blades recipe having tried many others.
I would in fact suggest a tikka group recipe test to see if we can reinvigorate the forum, but I know I wouldn't be able to take part as I can't get all the necessary ingredients.
Well anyway, feel free to check the instructions yourself, and in case the photo isn't clear (or something else prevents you reading it!) I'll summarise:
Blend half a jar with 70g yoghurt for 500g chicken. Leave to rest a few hours or overnight. Cook in oven 175C 20-25mins.
Anyway I suspect it's a watered down version of the tandoori paste as the ingredients are water, ginger paste and mixed spices. Pataks really need to sort out their product names to clearly differentiate them, as tandoori paste, tandoori marinade and tandoori curry paste all with identical label artwork are too similar for my tiny brain.