hi g/gls
here is the tandoori / tikka masala that pete posted (when he was shown CTM and korma by a chef)

TANDOORI / TIKKA masala
equal quantities of the following ingredients

tandoori paste(pataks)
tikka paste(pataks)
kashmiri masala(pataks)
ground almonds
coconut powder

add to a bowl and mix well should be vivid red paste. just with the korma masala add what you need to acheive best results,
in pete's demo 1desertspoon was used.
recipe  posted for ctm under heading chicken tikka masala and chicken korma demo

good luck
regards
gary

hi g/gls
found the post for terrys korma paste so here goes

korma masala paste

100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar

place all these ingredients in a bowl mix well then add coconut powder until you have a "solid" consistency.
use as little or as much as you need to acheive the results of your own taste.
i would suggest that you should use 1 chef spoon per portion of your korma dish adding it just after the first ladle of you base sauce has been added and evaporated down

try this
chicken korma(my own work and untried recipe)
4tbsp oil
11/2 tsp restaurant masala
2 pinches salt
1/2tsp turmeric
1chef spoon korma masala( 4 tbsp)
2-3 ladles of curry gravy
1/2tsp fresh coriander for garnish
1 portion precooked chicken

add oil to pan heat not too hot
add turmeric fry for 10-15 seconds
add salt and restaurant masala stir well for 20-30 seconds if sticking add a little water
evaporate the water and the spices lose its grainy feeling in the pan
add 1 ladle of gravy stir well evaporate down
add korma masala and stir well for 20-30 seconds then quickly add another ladle of gravy add the chicken stir well
add last ladle of gravy after 2-3 mins
fry for 4-5 mins
take off the heat sprinkle  coriander and cover with a lid allow to settle for 5 mins approx.

not being a korma lover hopefully someone else could try this and post feedback
(thank you terry for originally for posting his recipe for this paste).

good luck

regards
gary

hiya
what darth aren't you even tempted  seeing that you are closer than weeeeee
am very tempted myself dude i believe that to pick one up to use in a dish that you have to wear one of those all in one suits and lots of gloves and breathing apparatus ;)wouldn't mind having "a dorset chicken naga phall" anyone join me : : : ;D darth? extrahotchile? cq? bumtrouble?? oh well no takers so i will die a lonely death but hot and happy.goodbye the curry woooooooooorld!

its ok just made it through another phall hot vindaloo.btw got some more updates to improve the rajver modified  curry gravy and its bloody good will post over the weekend and it's suitable for peeps with nut allergies/ vegggies and vegans although not sure of that although some vegetables were chopped with a sharp knife and i cried chopping the onions ;D does that count? anyway after that lite hearted humour  : i will also try to repost my 3 pot curry masala discovery which was taken from me when we switched server due to a hiccup? the..... er management if you no wot ah min.no offenses are meant by any of these comments. i mean you have to laugh to yourself every time you make another stonking curry thinking " do i tell the people the secrets of the darkside"
sorry darth wasn't trying to steal your thunder
have good weekend wherever you are

pete if you are out ther somewhere i found where bruce says about adding precooked chicken curry sauce? juices to the final dish if you are interested

regards
gary.......vindaloo and out ;D

hi g/gls
found this interesting site on net http://www.madhuban.co.uk/ these sauces are made by top indian and bangladeshi chefs. if they are that good why have i never heard of them or seen the in any shops?

there is one thing that sort of sticks in my throat PC is mentioned :-X

check it out or not

regards
gary

hi panpot/layne
i use microwaveable tubs like you get from the chinese nowadays but i get them from wilkinsons 89p for 5 i think they are fabulous. i have never had problems with the amount of spices that i have in storage. my chilli powder i keep in a 1ltr tub and they are great for preparing i use them for mushrooms, precooked potatoes, reheating rice storing curries etc etc . as for tomato paste( you can get it in small tins from asda for 19p ) mix it with them same quantity of water and store in the fridge for upto a week not that it lasts that long as most evening i have a curry ;D.

regards
gary

hi blondie again
have you tried the tandoori/tikka marinade posted by ifindforu( terry) this is truly top drawer and making the mint sauce to go with it add some salad and make it your starter and so simple to make .

regards
gary

hi blondie
try curry house cookery in the downloads section have tried it and it is very good did not precook the same way though

regards
gary 

hi guys/girls
been a while since i posted but i have been currying quite alot lately

i remember hearing or reading somewhere on this site about joining this site to get away from the 3 pot method. this has been witnessed by myself and many others and now well for sometime since pete posted the recipe for CTM the red masala and TERRY posted the "korma" masala recipe these two mixes of ingredients together with the curry sauce and you have the 3 pot method which most restaurants would use to create. just about every BIR curry you can think of

RED MASALA
equal quantities

tandoori paste
tikka paste
kashmiri masala
ground almonds
coconut powder
mix well

KORMA MASALA
100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar
place in a bowl mix well add coconut powder until you have a solid consistency

i have seen these both used to make a chicken tikka pasanda so i'm certain that these plus you curry sauce you would acheive the creation of the ultimate restaurant CTM. a goal of many people that are members and millions that aren't  i'm sure. anyway it time i went to cook my chicken for another vindaloo : have bought 1 takeaway in the last 2 months but my curries have been so good and when the likes of tescos and asda are doing BOGOF on the chicken breast a meal for two must cost me about ?3? max

anyway g/g's don't worry about pete sure he is fine. all those members please if you get the chance get in those kitchens because that is where this site can only help you create the best curry you have ever made but watch the masters and ask questions that is where the answers are

so anyone up for a curry
regards
gary ;D

hi guys try using the method in bruce edwards curry house cookery. i have used it to good results.forgot to buy naan bread so used kd's quick recipe left it to settle for 30mins before cooking. i'm sure if you have a good recipe for your naan then this method will work for you . i do have a small cast iron frying pan which like the tava and the cast iron woks hold heat for ages so people use gloves :

regards
gary

well just finished the curry and pilau rice. the smell was quite chilli but meaty with it? remarkably the chicken tikka was still very moist and fell to pieces. forgot to wait and let it settle so was really too hot at first to tatse it properly if you know what i mean : taste was intiially quite chillified but the green chilli pieces i found in the curry were not hot at all? maybe they just cook the with the chillies and remove them unless specifically requested by the customer as they have a scoville scale factor of 2million according to richard hammond on top gear last sunday when trying to desciribe the bmw z3? as he drove down the road with tears in his eyes after putting the nagar chilli the tip of his tongue wincing with the heat anticipation :-[.
i conclude that i will be having a word with the manager about getting into kitchen and telling the chef if he is going to make  a real alternative to a vindaloo he better leave in a few chillies ;D
well g&gs
hope you all atleast try this
regards
gary