hi bb use a recipe for chicken tikka marinade but use red food colouring instead of orange.
regards
gary

hi bb
the restaurants use naga chilli pickle, but use caution this still very hot , use 1-2tsp and follow a madras recipe without the lemon juice. i have some made by raj naga and have yet to be brave enough to use it and i have had a chicken tikka naga from the royal spice in bethersden in kent it was hot but they must have toned it down
regards
gary

hi oldrosegirl welcome to cr0. as you have found out there are some great recipes and a wealth of knowledge so if you have any questions just ask!
regards
gary

hi bigben and welcome to cr0. would love to hear about your working in a curryhouse and any recipes you picked up, and if you have any questions then just ask.
what is your favourite curry?
regards
gary

sorry lespaul ;D you are more than welcome to the forum mate , you now are a member of the best BIR curry forum in the world. any questions i am sure will be answered if you have any? what is your favourite curry? and what is your currying background? there is a wealth of knowledge and experience and many have been into kitchens and either cooked or have seen their curries cooked by BIR chefs so have a look around and get cooking the best BIR curries you and anyone you know will have ever cooked!
regards
gary

hi i think that the description in PC's new curry bible they are called " penis" pepper chillies :-X say no more UB!
regards
gary

hi robbo try using lemon juice as this is what most Bir use, also if you like a bit of a kick add some green chillies whole late on.
regards
gary
ps i hate pineapple too ;D

hi guys just to put in my twopeneth i think what he is trying to say is black steel! i have 1 and use it most of the time but it cost me 9gbp. it is not however the 1 shown on www.eurocatering.co.uk, as it actually came from their shop just at the back of brick lane. there is a picture in the galllery of the pans i use and there is also a picture of the aluminium pan i got in the taj store in brick lane and that cost a meger 9gbp as well and to top it off they use both of the in the kitchens at the Mouchak restaurant i use. apparently they get there pans from Ghandi stores also near brick lane. cheap as chips the norm or these pans about 8,9 or 10 inches larger would be for the 2-3 portions in the same pan( saves time ) as i have seen on a video.
hope this helps
regards
gary

hi guys
as there is talk of more on the CTM  thought i should bump this up the ratings and maybe the korma paste, using a combo of the two pastes you should have a ctm paste. bearing i mind these are made up by the restaurants to save time and the use has been witnessed by pete at his CTM demo back in the older days. i know they work as i have made a good many CTM's for my mate a he loves them more than his locals.

i will also try to post my chicken tikka vindaloo, my wifes favourite, having made some chicken tikka for the guys at Mouchak our new local haunt and they said it was just like theirs when i told them the ingredients they were most impressed and most delicious ( my 2 daughters 6&9  and wife love this too)
anyway guys look around the older demos from the forums most of the answers are there!
regards gary

hi cor its on the isle of wight
regards
gary