hi all, has anyone ever tried to cook tikka before having only marinated it in base gravy?

the reason i ask is that i had an amazing portion of tikka in my local the other day and i could have sworn that it had an underlying flavour that was the same as the madras that i had after it. the only difference for me was that it had nice big strips of coriander attached to it whereas the madras was just a smooth sauce.

I was chatting with the owner asking him how he does it and he says to combine tikka paste, tandoori paste, kashmiri masala paste, yoghurt and mix powder (no quantities unfortunately) but i can't see how that would have the mild flavour of the tikka i ate.

i think i will have to just do a base gravy marination and see what happens just to get it out of my system

Hi, first post for me here so hopefully i'm not re-treading too much old ground.

anyway i recieved my tandoori oven last week and after a curing, repair and simmer firing my wife and i had a go at some tandoori chicken and some naans.

long story short i had mixed results, the chicken came out brilliantly but it took a lot longer to cook than anticipated. the naans where abject failures i.e. naan goes onto clay oven, naan falls off clay oven.  :-[

i think the problem is basically heat (or lack thereof) so next weeks effort will hopefully fix this.

anyway i wanted to ask if anybody knows what the tool is called (if it has a name) that restaurant chefs stretch out the naan dough on before using it to stick the naans to the oven. (the tool can be seen in the video below and looks a bit like a small cushion)

http://uk.youtube.com/watch?v=o7y1mDJL-SE&feature=related

i guess if these are not standard fare then it's time to investigate how to make one as it looks useful.

cheers, i'd better get back to work.