Nice work Naga. These are a great little snack and always enjoyed by work colleagues. I have similarly aged Patak's pastes myself  ;D

Finally got round to trying this after it dropped off the radar again.  As already mentioned, mildly flavoured tikka but very simple to put together and devoid of the pastes that so many dislike.  Went down well along with the onion bhajis at the local on Sunday.  Followed up by a nice slice of lemon cheesecake for afters. 

Nice one Naga.  Got my mouth watering like so many of the recent posts.  Glad the pickle worked out ok.  I've got a couple of jars of Ferns in the cupboard which is well aged and could probably do justice to this dish.  Malai tikka is on the radar.

Perfect snacking material to have Sunday afternoon over a pint.  Can't argue with Blades recipe and am more than happy to give the others a go for something different.  I'd be grilling rather than baking the tikkas to avoid drying them out.  Thanks all for posting.

Quote from: Peripatetic Phil on February 27, 2018, 07:19 PM
It would (IMHO) be a great shame if the recent re-awakening of the group test scheme were allowed to become moribund solely through apathy ...

I could not agree more.  I was unable to complete Feb's group test which I planned to do last week due to contracting some virus which put cooking totally off the radar.  I will however do this before anything else as soon as I can get back in the kitchen.  It would be great if one of the other contributors or somebody new volunteered to lead the March test.  I am more than happy to lead any successive month's test.

Quote from: Peripatetic Phil on February 04, 2018, 08:29 AM
What surely matters most is that members enjoy taking part, and that it be viewed as a friendly collaborative exercise, not as a competition or a race

Agreed 100%.  For those who are not interested in the thread, please don't feel obliged to comment.  And for those who feel the need to comment simply  in order to antagonise and provoke other forum members please refrain from doing so.  If you disagree with the methodology, ingredients, results etc, then go and read one of the many other topics on this terrific site.  If anybody feels inclined to join in the cooking, then you are most welcome.

Good to see other reports coming in on the group test.  Good looking curries there from Fried, Naga and EC.  I revisted my post the next day having had the curry for lunch but have not had time to post.  Maybe I was a bit harsh with a 6 rating.  The flavours certainly had developed or I was more appreciative of them the day after cooking.  To give this a fair crack I proceeded to cook this again for three people just to get their opinion and take on the finished dish.  Using the recipe described, but varying the chili content as each had a heat preference, all were impressed with the end result.  As good as the TA were the comments made.  I am sure,they would have been even more impressed had I used blended plum tomatoes and less mixed spice    Not scientific and with no firm conclusions but good fun nevertheless and it got people cooking and talking about cooking.  And a few people even to got to eat ! I learnt from the experience and am looking forward to the next dish.  Here's a pic of two of the dips madras cooked the other weekend.



As Phil chose the next dish, maybe he'll be prepared to review the recipe and highlight any areas which are down to interpretation and suggest a standardised approach.  We already know different bases will be used.  And I will definitely struggle to acquire any Chalice flavoured oil.  The nearest i'll get will be oil from my pre-cooked Viceroy chicken.

As always you continue to produce top notch looking food Jason.  All looks mouth watering.  I especially like the look of the channa dish    I had one delivered by mistake (theirs) the other night, and fully enjoyed it, although a little filling.

Unlikely to measure up to a good vindaloo cooked by any of the regulars on here that cook and who have been on the journey a while.  Other than a few tins of St Michael's chicken curry back in the 70's and a spoonful of an Asda madras and a couple of the good old Vestas, my experience of supermarket curries is nil.  I first got to hear about this four months or so ago at work when one of my colleagues mentioned it to me.  Probably baby food I thought so i decided to keep an eye out for it when shopping in Morrisons.  It was a  while before i happened across it.  At that time the meal deal was 2 mains and 2 sides for

Nice bit of work there guys.  Wouldn't mind a portion of those babies    Dips mint sauce is spot on to what i get round my way.  I prefer mine with a sour hot dip though, something like CBM's Bengali tamarind sauce but diluted  a bit.  Yummy combination.