Thanks very much Pete for taking the time and effort to post the above.  I shall surely be trying this next time I make some gravy.

There seems to be on angle you are all missing.  Was the name ifindforu in place before he found us, or, once he found us?  "I found forum" and then homed in!  It seems rather odd, don't you think?

Hi ifindforu,  Could you please tell me what chicken seasoning you use in the tandoori chicken.  I am going to try this out in the coming week sometime.

Interesting read Pete!  Nice to hear from you again.  Do you think you could possibly post what you actually did and I will try it during next week from start to end.  It sounds extremely promising.

Hi Mark,  I don't usually keep my oil in the fridge either, but, it doesn't usually take too long for it to be used anyhow. 

Ground cumin and dried fenugreek leaves are my favourite as they are the spices that are used in my fave curry which is Dupiaza, with fresh green chillies to give it a good punch!

I think we all get cravings for curries, especially the hot ones!  Something to do with the chillies that are so addictive.  Welcome to the forum and enjoy!  What are you fave curries

Hi Mark,  What you need to do is to reclaim oil from several different curries. you will then have a mix of different aromas/tastes/smells all going into a curry when making it.  Every time you make a curry reclaim some and then add it to a bottle, then reuse it next time and then re add it to the bottle.

Mark, did you try using the reclaimed oil and if you did, how did it go?

That's fantastic Ray, well done to you.  I think that it is well worth the wait when making raan and kurzi chicken, as you found out with the end results.  Moist and succulent and a feast fit for a king! Did you recipe include pistachio nuts?