Can't answer for Andy, but both have slightly different flavours.  I prefer fresh but they are difficult to get hold of here so I just use dried Kasuri.

CP

Looks good VL and nice quick and simple.  Its good to experiment

CP

Yep me too, but most of it went into the bin as I didn't realise there was a stage after sewage and bile ;D

Its called cracking  : or acidification.  You can also use tomatoes or milk. Even Yoghurt will do it but may create sourness.  Try not to use vinegar.  Watering down with water and then thickening it with flour etc., will not work.  Sometimes I just make up a batch of similar sauce without any chillis; mix the two, and freeze the remainder.

CP

Hey Man that's funny.... oh that's funny.  ;D ;D Just re-read my post. :-[ :-[ :-[.  Mind you, whatever turns one on............

I posted one also, you might now find it in the tradional recipes as it doesn't use a base sauce   ;D

CP

Welcome aboard the curry train
CP

Quite frankly old chaps I am amazed.  I thought you may have pooh poohed the suggestion of this book, but I am sure you will love the outcomes - the flavours are magic and those of you old enough may recall the flavours when good quality BIRs first started.  Some of the recipes are quite daunting as they seem to contain so many ingredients, but perservere. 

You can modify some recipes as they were written in primitive times as it where so Mrs Singh didn't interfere with the originals too much to suit Western requirements. Example; she calls for Kachries in some recipes.  They (their enzymes) are used for tenderising tough meats  (the same enzymes were used by farmers in UK and Argentina prior to slaughter to tenderise the meat but this has been banned now).  The Kachri is a type of knobbly green Papaya and can be bought in Asian Grocers and occasionaly - supermarkets like Tesco.  I have tried using them and they do work and give a subtle taste to the meat.  Anyway, enough of the waffle.

Now before I get asked, The Tandoori group of restaurants did have pots of (curry) bases because I was shown them, but I have no idea what their composition was.  I suspect though they would be near Jaspers recipe as their bases were very mild but gently aromatic, they used a master base and two others I recall.  The types of sauces I use now came from these chefs, i.e. the onion barga base, tomato and onion base, plain onion base, fresh tomato pulp; also the GMs and basic spice mixes; all of which may have been sourced from Mrs B S!

You won't get results like your common or garden High St BIR, I think they are much better and you will like them for sure.  My book is covered in stains, especially where my favourites are!

Enjoy
CP

Well it does vary, but a standard marinading technique is as follows.

I use whole breasts for Tikka but you can cut into 2" cubes first if you prefer.  If you use whole then remove the fillet from the inside and make deep cuts in to the outer side.

For two large breasts

Dry the chicken and then put in a bowl and rub  a Tblsp of lemon juice and Tblspn salt into it.  Cover and put in the fridge for min 1/2 hour but up to hours preferred.  This starts the breakdown of the meat, and will alow the marinade to penetrate further

Make up your marinade as your recipe calls for,  and ensure it is pushed into the cuts or around the cubes. 

Some additional tips

If the recipe doesn't call for yoghurt in the marinade then mix in a couple of heaped tablespoons of LIVE yoghurt, don't use the chemically produced stuff.  Yoghurt is a prime marinading agent.  You should end up with a marinade with the consistency of  single cream.

You don't need to add more salt, e.g. if the marinade recipe calls for it don't use it as you already have enough from the first stage. But if you are adding the meat to a sauce then you may need to top up by tasting near the end of the cooking of the final dish.

Store overnight in the fridge if possible.

I shall make no comments on colouring, use as required.

Hope this helps
CP

Right on Layne  ;D