Hi Chew are you just adding the laziza tikka paste and yoghurt, is there any chance of posting your measurements for the yoghurt or any other ingredients you are adding to make the tikka, thanks.
Found some of this paste in a local Asian shop.

I still use the same dhal recipe absolutely gorgeous.
Will have to make this soon, great looking recipe and dish.
Cheers for posting.

I use JB's base and can can make the base in 45 minutes using the Tower pressure cooker.

JB Base https://curry-recipes.co.uk/curry/index.php?topic=13136.0

Pressure Cooker https://www.amazon.co.uk/gp/product/B01B65ESCS/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

I then leave until next day with lid locked and use when needed.

I don't use the base from this book any more i just use my regular base, which is JB's base, because of the Balti Powder mixes i use from the book i have not really noticed any difference in flavour and my customers haven't commented either.
I do use a slightly thicker base when making a Balti, if that makes sense, i don't water down a certain amount of base. I do make a lot of base so i can make one base thick and the other as JB states in his recipe.

I am a big fan of the Taz base and also Stephens recipes that go with it, still use them to this day, so thanks Stephen.

I still use some recipe from this book, the balti masala mix, balti garam masala mix, balti chicken tikka masala, chick pea balti, red lentil balti, aubergine balti, mushroom balti.
For me this book was a very interesting read, having tried many Balti's from different T/A's and Restaurants and have over time tweaked, tinkered, taken out ingredients, added ingredients and got the recipes very close indeed to my local curry houses and i did enjoy making the recipes from this book.

I must urge you all to try the hot and spicy chicken tikka, it is an excellent recipe and the taste is very, very close to a restaurant flavoured tikka.

Nice one Naga post some pics, when you first take a bite the flavours can be quite confusing but after the first couple of chews it really does hit the taste buds, i had some today on a wrap with salad and mint sauce.

I have tried Blades recipe for Tikka and added 2-3 tbsp yoghurt about 1 hour before cooking then cooked until well charred.

Usually Butter Chicken doesn't use tandoori chicken but its own mariinade for each different recipe, i have been trying to get this right for some months now and have had great results with this recipe https://curry-recipes.co.uk/curry/index.php?topic=11564.0
Then i add 2 ladles butter chicken sauce and 2 and half ladles any base gravy to a pan then i use that for my base.
And finally
Butter Chicken
To A Pan Add
Oil