OK, this is still a mystery to me...all the restaurants here in Scotland seem to be able to ghet their tikka/tandoori marinades to penetrate the chicken pieces very deeply 1cm.  How is this achieved? I have tried countless variations of marinade and left the chicken in the marinade for extended periods of time and achieve only a small surface penetration.  I am convinced that their is some ingredient or method which is eluding me.  Can someone please help me out with this.

Ok , I have tried countless chicken tikka recipes over the years in an attempt tnot only to get the taste but to to get the marinade or colour to penetrate the meat.  All my local take aways etc seem to get the colour to sink 4-5mm into the meat, but when I make it the marinade oinly coats the outside with little or no penetration.  It doesnt matter how long I marinade it for it doesnt seem to make any difference.  How is this done?

how long can base sauce be frozen for?  is all the oil scooped off before freezing? how long can you keep the curry oil from the top of your base sauce once you have scooped it into a bottle for later use?
So many questions...looking for words of wisdom.......

Ok, now its the turn of the Naan bread.....there has got to be an easy recipe that is used in restaurants..i cant believe that they use a mass of ingredients and rise the dough for hours etc......I appreciat ethat not having a tandoor will make a diference but almost every naan bread I have made turns out to a scone consistency instead of the doughy gorgeousness of the curry house. Someone please indulge me here?

anyone got a tried and tested tikka recipe?  How do restaurants get the marinade to penetrate the chicken so far? It cant be down to marination time alone as I have marinaded chicken for 5 dyas and the marinade still seems to just coat the outside of the meat, whereas at the restaurant the marinade goes intot the chicken by about 5mm.