Hi Ray,
In answer to " does it make it sweet" strangely no it doesn`t and this is from someone who has
no sweet tooth whatsoever.On to the caramelised onion theme,yes i think there is a marked difference using these in the base sauce and also when required in the finished dish,as for
choice of onion all i can say is mine are bought from local asian store ?1 for 5kg quality varies
everytime but its where the local takeaways shop so who knows.I still firmly believe in comments from earlier threads "keep it simple, dont overspice and make subtle changes until you hopefully find
what you consider to be "the taste".This is a great site with a lot of hard work being done by its members,I am sure we will crack it in the end.As for the tandoori tip.........she would have my guts for garters lol.
Good luck
Steve

Bruceys,
Here goes, made a bruce Edwards base sauce left to stand over night,while that was going on
marinated four fresh chicken breasts cut into strips lengthways in Pasco mild tikka paste(excellent
trust me).
Ok here goes chicken tikka masala,
heated 2 tbs oil high heat
added 2 tbs garlic puree fry 30 sec
added2 tsp tomato puree fry 30 sec
added 1 tsp curry powder mild
added 1 3/4 tsp turmeric
added 1 1/4 tsp cumin
added 2 tsp coriander
added 1tsp salt
added1/2 tsp fenugreek leaf
added 1/2 tsp chili powder (heat for all the family)
red food colouring( I know, but if its not THAT colour they won`t eat it)
all above in the pan at same time fry for a futher 30-40 secs
add 1 ladle of base sauce evaporate off
add 1 futher ladle bring to simmer

meanwhile oven on highest temp chicken in baking tray in foil covered cook for 15 mins uncover for last 5-10 mins cut into small pieces save oil in foil to add to curry sauce,(taste the chicken tikka mmmmm).

ok back to sauce
1 ladle of base sauce
add 1 tbl spoon ground almonds
small slice creamed coconut
2 tsp brown sugar
1 tsp lemon juice
add chicken and juices simmer gently 5 mins
take off heat pour on 1-2 tbl spoon of kwik save simply evaporated skimmed milk
sprinkle of fresh coriander leaf
enjoy
Steve e

George,
That`s a cracking idea, off to the shed to find my hammer drill.will keep you posted.

HI Mark,
Fantastic recipe after many many attempts the acid test for every recipe was my 13 year lad,
even when the wife and I were moderately pleased with the result of my endeavours the
reaction from the lad was" this curry is minging!" However using a Bruce Edwards Base and following your pathia recipe I was amazed as was the wife to hear him announce "This curry
Rocks" and he proceded to eat an entire dish full.Great work and thanks.
Steve E ;D

Hi,
My local takeaway has a window right next to where the chef is cooking,I have studied him closely
and he prepares ctm in exactly this way, oil about a ladle (3 Tbl spoons) looks coloured probably
re-using old oil, garlic puree,ginger puree equal amounts fries at high heat until brown and sets fire to oil, then the mystery begins from a tub (ice cream carton) comes a ladle of a red stiffish paste
fried for a few minutes adds chiken tikka then 2 ladles of very thin greenish yellow gravy thats simmering on the cooker, fries for a futher minute or two adds salt (a lot about a dessert spoon full) a dessert spoon of ground almonds then again sets fire to oil, pours into a tray sprinkles fresh coriander adds a tablespoon of evaporated milk and smiles . He knows i don't know whats in the red mixture.Will keep you informed I am sure he wants to tell me
Steve e