It might sound a bit strange but try it, I think you will be surprised 

Marinate the chicken in the tandoori massala over night with a little oil, 2 cloves of garlic, lemon juice, 2 scotch bonnet chilli's (chopped) and Greek yogurt (i use Greek as it gives a creamier texture)

Cook in a hot oven (220c) until done.

Batter:

I mix my batter by eye so I cant give quantities I'm afraid but here are the ingredients.

self raising flour
1 egg
water/milk....50/50
1 tsp baking soda
2 Broccoli florets chopped fine ( just the flowery bit at the top, no stalk material at all)

Mix all this up to a thick batter.

Take a piece of the tandoori chicken fresh from the oven and let as much sauce drain from it as possible then roll in flour and dip in the batter to coat it.
deep fry immediately until the batter puffs up, repeat until all pieces are fried.

serve as a finger food with the sauce as a dip.

cheers

Gaz

What chillis do you use?

I personally like hot curries, the hotter the better ;D

Do you guys mainly stick to the indian varieties of chilli or do you use other varieties?

I have tried a few and have found that the Habanero chillis are just the ticket for my taste.

They can be difficult to get hold of from the shops so I grow my own now and they really make a difference to the curries, imparting a subtle fruity flavour and hot as hell! ;D

Gaz

Hi to all you curry heads out there!

I just stumbled across this site, awsome!

I'll be giving a few of these recipes a go thats for sure and posting a few of my own.

speak soon

Gaz