Hi CP
Yes I use the blue handled Microplane and It's fantastic it cost me about ?18.00 but it was worth every penny, I used to use the grater Darth is using but it's like most things we have got used to using over the years now the "Yanks" have now designed somthing better with this excellent little kitchen aid, I strongly advise our members to invest in one.
Layne

Hi Nessy
Welcome to the Best Curry Site on the Internet
You'll soon be making Curry's as good as your local Indian any question just ask
Layne

 
Erm no you seem to have everything sorted Darth !
(just like me) ha ha

;D ;D ;D ;D ;D ;D

Layne

Hi Everyone
Here's a good tip When Marinating use a plastic bag instead of a dish because you don't need to keep turning the product over and over etc.

Just take the bag out of the fridge and give it a good Squlsh between your fingers now and again, for example how many times a day do you go in your fridge for things like milk ?
You will see the Red Bag take it out give it a squeeze then put it back this works wonders Just think of it as giving the meat a massage.
Layne

Hi Darth
You won't be sorry my friend ;D

Darth Please let me know what you think ok.

Good Luck
Layne

Hi CP
Many thank's for this recipe

I shall try this recipe shortly and report back with my findings I intend using Lamb on the bone (Halal) Flavour Flavour Flavour I know I can't help it !

The recipe look's good thank you once again.
Layne

Hi Darth
My Chicken Tikka recipe can be found here =

https://curry-recipes.co.uk/curry/index.php?topic=1316.0

Good Luck
Layne

Hi Everyone
This is my Chicken Tikka as you can see I have used red onions green + yellow Peppers and I must say I have eaten Tikka from various Indian establishments in the last 30 years but NOT 1 tasted as nice as this only because of the addition of peppers  + onions.

I marinated the Chicken for 24 hours then started them off in the oven on a gas 9 (highest)
I placed Tikka on the toast rack in a oven tray so the Tikka is not sitting in it's own juices and causing a basting/boiling effect it must be kept out of it's own juices so it's in fact roasting in a very high heat similar to Tandoors.

I Probed Tikka until the temp got to 67degrees (should be 70 or over) but the frying will establish the proper cooked temp.
I removed from oven then placed in the Very Very hot pre-oiled griddle pan with the onions and peppers for a further 5 mins my cooker fan was on full and kitchen window was open you could smell it down the street
With the addition of some lager it was absolutely gorgeous 
I kept the left over marinade in a airtight plastic container to be used again it will keep for at least a week in fridge.
Layne

Yep I fully agree with CP in regards to freezing Garlic.....I used to blend then freeze in Ice cube trays but there is definitely a loss in flavour in your final product.
I have made 2 Curry's at the same time (same recipe) using Jarred + frozen garlic and believe me the Jarred garlic Curry stood out and had are more stronger flavour and just to back up my theory I did a taste test with a few friends so I'm Never going to freeze garlic again it just isn't worth it.
I do however use the Nishan Garlic Puree and I must say there is no great loss in flavour compared to fresh (my opinion)
But it's always gonna be fresh is best if you got the time to peel + blend and use immediately superb
blending + freezing oh No not for me sorry Yuk.
Layne

Hi All
Chilli Prawn would you Please post your recipe for your Punjabi Gosht (Lamb) :

I would be most interested in trying it
Layne