Just found these two vidoe's on you tube from leviteish. And not sure if anyone here has seen his video's.

The first is how to make the chicken tikka masala sauce.
Tikka Masala Sauce Recipe(Part 1).

Then the 2 part is about cooking the tikka and adding it to the tikka masala sauce.
How to make Chicken Tikka Masala Exactly like the Takeaway(Part 2)

He also has a load of video's from the curry house he works from Curry2go.
http://www.curry2go-online.com/how-2-videos.html

I'm trying out the chicken tikka which is in marinade ready for tomorrow.

The other video's all look interesting enough to try out, mixed powder,  the spiced oil, base sauce, oinion bhaji, a madras, onion sauce, chicken dupiaze, vindaloo, how to marinade chicken,  bombay potatoes, tarka dhal, how to pre cook chicken, garlic chicken.

Pat Chapman's book Favourite Restaurant Currie(one of a number of books I have of his) calls for making the Green Masala Paste to add to CTM.
I'm thinking of trying out some of the tikka masala recipes (although been making chicken tikka for work mates for a while)  but now time for a decent sauce to go with the tikka, but want to ask, has anyone on this forum made green masala paste from a Pat Chapman recipe, and if so, what does it add to the final sauce? I have given the ingredients + instructions just as an aid.

From Favourite Restaurant Currie Book the recipe is:-
1 teaspoon fenugreek seeds
6 cloves garlic, chopped
2 tablespoons finely chopped ginger
1 1/2 oz (40g) fresh mint leaves
1 1/2 oz (40g) fresh coriander leaves
4 fl oz (100ml) vinegar
3 teaspoons salt
3 teaspoons turmeric
2 teaspoons chilli powder
1/2 teaspoon ground cloves
1 teaspoon ground cardamon seeds
4 fl oz (100ml) vegetable oil
2 fl oz (50ml) sesame oil.

1 Soak the fenugreek seeds in water over night, discard water.
2 Mulch down the ingredients, except oils in a blender/food processor to make a puree.

Just another site full of Indian food Recipes-not BIR, but great for broadening Indian culinary knowledge. 

http://www.indianfoodforever.com/

I suppose I'm asking this because typical of someone new to cooking home made curries, I've gone out and bought a number of books, thinking that these people are Indian Cooking Guru's.
But found that the writers have been "not greatly" thought of here, and personal choice is just that. I know that no matter who the writer there are gonna be things that work you, some that doesn't. Whether its writing style, or some other personal dislike. And that we each take the good things from these writers book.

So I'll list which books I have, and not in apreferencence.

Pat Chapman Ultimate Curry Bible-it is clear, and better layed out than some, and informative to me.

Madhur Jaffrey Ultimate Curry Bible- TBH I was really disappointed by this book, and yet I'd put so much hope into what it was going to teach me.

3 of Kris Dhillon's books The New Curry Secret,How to Cook Real Indian Restaurant Food at Home Bk1, Bk2 , I may go back to re-read them,it just didn't seem at the time, to be what I expected.

Wendy Hobson- The Classic 1000 Indian Curries.

Shehzad Husain and Rafi Fernandez-Best Ever Cooks Collection Indian funny enough I've had some good curries from this very basic Indian Recipes.

Various Authors- Curry Fragrant dishes from India, Thailand, Malaysia and Indonesia.

Various Authors-The Curry Cookbook.

Various Authors- The Food of India.

Sunil Vijayakar 200 Curries.

Most of those listed have some great information, recipes, but also many just seem to lack something. 

Not sure if this has ever been posted.

http://en.wikibooks.org/wiki/Cookbook:Table_of_Contents

Interesting for just general cooking...but they have a list of cuisines from around the world.

I've listed just the South Asian section.
http://en.wikibooks.org/wiki/Cookbook:South_Asian_cuisines

May be more of interest for this forum, Some of the links on this page, just hold basic information about the food within that country, but, listed in the Indian section is recipes you folk may find interesting.

Have a look.
tc

I've noticed a few recipes calling for Methi powder, and TBH, as I've ballsed up dry roasting  some spices earlier in my tries to making a curry (having over roasted the ingredients, and not knowing I had 

My question is, the best way to turn fenugreek seeds to powder, should they be dry roasted first, or just ground using the good ol' pestle n mortar?

Thanks.

Hi All.
I'm tc, I'm quite new to cooking curries, spent more time reading curry recipe books which seem to be growing by the week  ;D

Because I don't have the knowledge some of you folks have out there, for now I'll keep to low postings, until I've grown in confidence with the curry cooking.

One question I'd like to ask. I've read a few threads about onions, but is there much difference in using red onions, other than the obvious, they tend to be sweeter, colour..

Thanks. tc