This is the TM i use.  I find it very tasty but not overpowering and is a good all rounder. Probably no better than some here though

Tandoori Masala
Ingredients:
Method:
Mix the ingredients and store in an airtight container.

3 tablespoons Ground Coriander
3 tablespoons Ground Cumin
3 tablespoons Garlic Powder
3 tablespoons Paprika
5 teaspoons Ground Ginger
5 teaspoons Mango Powder
5 teaspoons Dried Mint
3 teaspoons Chilli Powder
1 teaspoon Red Food Colouring Powder

Can't remember  where i got this from and who deserves the credit but it works for me

Good luck with the NIS  Ray, hope you enjoy the dish.  It ranks as one of my personal favourites and i don't need all finger of one hand to count them. Look forward to your feedback and the pics soon.

Quote from: Razor on October 28, 2011, 11:36 AM
Hi CH,

I'm going to give this a try tonight.  I will opt for the 2 tbsp of chilli powder rather than the 4 : (I know my limits) Just on the tandoori masala, you say that you use your own but any will do! Do you have a recipe for your own available as I would like to be true to the dish.  I do have some Rajah TM but, it always has a garam masala hint to it, which I don't always want in a dish.  I think Cory Ander uses the Bruce Edwards TM recipe which does contain some red food colouring, and was wondering if you were using the same?

Before I start anything though, have you settled on this recipe now (updated version)

The mango Chutney, I only have 'Pataks Sweet Mango Chutney' in, will that be ok?

Concentrate Tamarind, I have a bottle of Maggi Tamarina, would that be ok if I upped to 1 tsp?

Ray

Hi Ray.  Hope i'm not too late in replying.  I am kind of settled on the recipe now, having tried mine side by side with the leftovers from a meal in the restaurant the other week.  I thought mine was better . Will be carrying out this comparison again very shortly just to make sure. I think something must have gone wrong ;D.  Anyway, the only real change, an oversight by me when i first tried to emulate the dish, was to omit the chopped onion. I will update the recipe.  Add half a chopped / diced onion after frying the garlic / ginger (another cock up, didn't have any ginger  in my first attempt) and cook till soft then carry on with the rest of the recipe.  The mango chutney you have is perfect for the job. It's what i use.  I did try ordinary and found that it made the dish a bit tart and not as tasty.  I do puree the chutney down with some water though so that it is just pourable.  That is why i use three tsps.  Not pureed i would use 2 tsps.  Re the tamarind, i wish i could get the more liquid variety rather than the tar looking stuff.  I think a tsp will be fine given that the concentrate is labelled "triple concentrate" and i have now reduced what i add to a 1/4 tsp.  Hope this helps.  It'll give you something to read while i dig out my TM recipe and type it up for you.

Quote from: madmatt on October 28, 2011, 09:51 AM
Hiya CH,

Made this last night, with the only difference from the original recipe being I used 2.5 tsp Deggi Mirch chilli powder.

It was very nice, and about vindaloo heat, if not more.

Thanks for the recipe.

Matt

Hi Matt.  Now that looks pretty damn good.  Thanks for trying the recipe.  The chilli content is entirely down to the individual.  Just because i like gunpowder, doesn't mean everybody else will  .  Glad you enjoyed it.   Rice looks good too ;D

Abdul, now have your base made and am looking forward to trying your recipes with it.  Will most definitely be doing dynamite chicken again and spicing it up just a little ;D.  However there is one recipe which eludes the forum and i am sure many would appreciate if you are able to post your version when you have the time - south Indian garlic chicken.  I have very few favourite dishes but this is one that is becoming a distant fond memory  .  Thanks for your continuing contribution to this site.  Members feedback confirm how much people are enjoying your posts and the BIR tasting food produced from them 

Quote from: shiftelec on October 27, 2011, 08:14 PM
https://curry-recipes.co.uk/curry/index.php?topic=2658.msg26412#msg26412

This look bang on to what I get at my curry house check it out!

. .  I read that as in a tikka puree as in paste rather than the puri  bread (spelling varying between restaurants).  Oops - t has been a long day.  Well that's my excuse.  I already have this recipe on the radar to try.  If it tastes as good as it looks it will be fantastic 

Hi shiftelec and welcome.  Yes, the knowledgebase on here is pretty impressive alright and most members are turning out so mighty fine looking dishes.  I think all would agree that their BIR cooking skills have been enhanced since joining this forum.
Glad to hear you have cracked chicken tikka and onion  bahjis but don't let that stop you.  Why not take them to the next level? ;D.  Give Blades tikka ago https://curry-recipes.co.uk/curry/index.php?topic=874.0
and chriswg onion bahjis a gohttps://curry-recipes.co.uk/curry/index.php?topic=5057.0
You may find you can produce even more tastier than you do now .
As for your visit to your local BIR kitchen us members on CR0 are always keen to hear about details of the visit and anything you may have learnt.  What is UB's chicken tikka puree? That's a new one on me . You never stop learning on here

Quote from: jb on October 26, 2011, 09:54 PM
That's the one Mr Singh's couldn't remember the name,it's been there for years from what I remember.I will definetely have a look in the other ones.

It certainly has been there for years, 30+ in fact and it used to contain much more than it does nowadays.  His samosas and bahjis are to die for  .  I hear he does a damn good curry as well and he is such gentleman. Let me know how you find the others.  The one next to the phoenix is very obliging too.  For fresh stuff, if it isn't on show, ask as they may have it out the back.

Are you refering to Mr Singh's; the one with the veg outside?  If you think his is good go to the one next to spice - proper aladins cave.  And if you want halal chicken at

Quote from: currymonster on October 24, 2011, 01:48 PM

Quote from: Cory Ander on October 24, 2011, 12:15 PM

• However, by making the base himself (at home), he CAN'T replicate the same taste and aroma (all else remains unchanged)!  This suggests, to me, that it's ALL TO DO WITH THE PREPARATION OF THE BASE!

Expanding on that thought, could it be that best tasting TAs pour the remains of the previous pot of base into the new one before cooking it? Maybe you would get this underlying moorish sweetness from the onions from the first base being cooked again and for longer?

And no restaurant is going to openly admit to that  given the food regs nowadays compared to yesteryear .  What else is being kept from us as it would now be considered to be bad practice???  Could this be part of the elusive taste??
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IMHO and many others too, you will find it hard to beat Blades recipe.  Get your tastebuds ready for proper BIR tikka mate.  Enjoy ;D