We buy our chicken from an Asian butchers and the breasts are around twice the size of the trimmed back supermarket ones.
That said if you go too large they can be tough, so yes age does make a difference.
By far the biggest problem is after its been frozen! Then your talking tough so try to avoid.
For me I pre cook in a pint of boiling water adding these ingredients

1/2tsp turmeric
1/2 tsp garlic paste
1/2 tsp ginger paste
2 bay leaves
1/2 tsp salt
1/2 tsp of either curry powder, mix powder or basa

Leave on a simmer for about half hour and done.
cook in the usual way then on.
AVOID FROZEN BREAST!

Ok.... tried many but this one really is a bit good!!!!
Make a batch of the Taz base first

Its the one I prefer but there are many others that will give good results I'm sure

Next, pre cook chicken as follows

Boil 1/2 litre of water then add:-
Large chicken breast cut into bite size pieces
1/4 tsp salt
1tsp spice mix BK or any other will probably do
1/2 tsp garlic puree
1/2 tsp ginger puree
2 Bay leaves
1/2 tsp turmeric
simmer for a minimum of half an hour and drain off all but the chicken pieces

Next start cooking the sauce
200ml of Taz base
get to a simmer and add pre cooked chicken
scrape back sides as it dries out
add 150ml more base sauce and simmer for 2 mins
Add 150 ml single cream
Then 3 Tbsp of condensed milk
Then add a 1 inch cube of coconut cream
simmer for 10 mins adding more cream and base with a little condensed milk if not sweet enough

That's it!
You can add sugar if you prefer but I think you will be happy with the result at this stage
Serve with a few almond flakes on the top if you prefer.

Please note, I find that pre cooked chicken is an essential part to this dish
Hope you enjoy

Sorry there is no listing for the Taz base or BK spice mix but you can find them on the forum easily enough.

This really is quite a simple recipe and I would love any feedback good or bad... Thanx!

Tinned tomatoes v whole tomatoes... You wont notice many green pieces in whole tomatoes however chopped ones do tend to have more.
Its an industry way of sneaking them in.

Spadges mint sauce.........

3 tbsp plain yogurt
3/4 tsp of mint sauce (from a jar)
1/2 tsp sugar
tiny pinch of salt
3/4 tsp paprika
1/3 tsp lemon juice
3 tbsp of water or enough to really thin it down (too thick will be too yogurty)
tip of green food colouring for those who can't resist (god knows why? and optional)
Mix all the above and leave a little while to allow it to all dissolve 5-10 Min's........
Was it nice?

Cheers Stephen,
       I have tried a few recipes of your 'takes on others' with varying results most of which scoring highly! I think the problems I may be having are a result of technique and not a miss balance of ingredients as I first suspected. Suppose as I get a better understanding of how to Analise flavours in the finished results things should improve. I have found better results when not over spicing dishes and being a little careful with the salt. Its happened plenty of times when a dish has been destroyed due to the over use of salt! as a result I have learnt to approach with extreme caution, with the option of adding more if needed. In relation to the tried and tested section the forum does seem provide such a thread (in a fashion) but I found it a little bit messy and mixed up and limited with no definite  DISH- INGREDIENTS- TECHNIQUE- USER SCORE- which would be nice....... have a word! ...... lol

Question 1,
I have heard plenty of times the use of  "The scrape back method" which over the last few months have trying, this is  creating a much closer BIR taste. That said, am I doing things correctly? taking into account the type of dish may vary the need for this method.
Let me know if I'm getting this wrong:-
Pour half portion of (in this case taz) base onto a high heat,
Allow to boil and keep moving around,
Scrape the sides back into the middle, and reduce until the base no longer flows around and a little oil separates out,
Tip the pan into the flames while stirring and allow the splatters to ignite (creating a great aroma)

That's how I understand it but is this method correct?

Question two,
How important is the correct pan and spoon to the overall flavour?
Allthough I do use a chefs spoon the pan I have is a nonstick (that's got to be wrong!)
will this affect the flavour?

Question 3
I have found the Taz base the best to date that I have tried- maybe because its not overloaded with garlic? dunno
However no matter what base I try, I'm still fighting with an oily aftertaste. Could it possibly be because I'm not using spiced oil in the base?

Question 4
Is there a  'Tried and tested' section for easy reference on this forum? like a vote, for eg...

Chicken madras        Recipe A  ;D ;D ;D ;D
                                  Recipe B  ;D ;D ;D
                                  Recipe C 
You get the idea......
Sometimes by the time I've picked snippets from each separate area- I have no set idea what to try! and I end up simply experimenting (rarely great as a result)

Question 5,
Ghee, How common is the use in BIR and would it ever be used as part of the base?
also why do I shudder at the thought of tomato soup or ketchup being used in dishes? It just seems so wrong- but maybe I am?

Spadge x

Hi, Some great recipes to follow on here. Good luck 

Try this

Spadges mint sauce.........

3 tbsp plain yogurt
3/4 tsp of mint sauce (from a jar)
1/2 tsp sugar
tiny pinch of salt
3/4 tsp paprika
1/3 tsp lemon juice
3 tbsp of water or enough to really thin it down (too thick will be too yogurty)

Mix all the above and leave a little while to allow it to all dissolve 5-10 Min's
let me know if you like it or otherwise  ;D

Have to agree the Shama on Bradford road, Huddersfield is a bit good! Nice folk n'all- rose for the ladies and all that.

Think I have my base about sorted thanks to everyones help...... YEAH!
Anyone got any 'good for beginners' recpes for chicken?
Step by step please.....
on a final note I bought some methi seeds with a hope of grinding them- they went all over (as hard as granite!) should I just buy ready ground? I have resorted to grinding methi leaves to try and adapt but I'm sure the taste wont be the same.... dunno? (nice though)
Also is cumin a very powerful spice? as I reckon that's the underlying spice that's coming through a little too much in my final dish of chicken madras- my ratio is 1tsp in the base sauce ( base being big enough for 8 dishes) and a whole tsp in the main dish (for a portion that serves 2)
Thanks again...... my curry knowledge has come on loads since being on cr0
Spadge.