haha thats when u know you have had a good madras paul lol

you can cook under the grill - put grill on for 5 - 10 mins so its at full heat - then put tikka close to the grill as possible - only take a couple of mins each side that way - you could freeze the marinade and use again

GaRRY

looks great stephen - how to you precook your chicken?

Garry

Hello everyone i made the base - spice mix and a madras - it was ok but no break through moment - i now made the same tonight but added a few squirts of hp barbeque sauce few mins before the end and what a difference - amazing flavour - after taste and little burn after first mouthful - going to experiment more with this - i know its not the answer alot of you are looking for but if it achieves that taste then it cant be that bad

Garry

Hi all just a quick question - i have noticed in quite a few BIR's and takeaways now that their spice mix is 1 ladle that goes into the pot but also noticed its more of a thick paste - has anyone made their normal spice mix and added water to mix it all together and form it into a paste? just curious if that would have a benefit? maybe stop the burning of spices?

Garry

looking good axe

Hey Razor i will be making these using my pizza stone next weekend, for your garlic and coriander butter do you have a quick recpie you use for it and do you just brush it on as soon as you take the nan out?

Cheers

Garry

why b flexible? daft idea - so many recipes on here with people going i added this and added that - lets start off with the way its intended plz for once in this forums life !!!!

you should have known that george with all the time you are on here slagging people off !!!

Ray u r defo right in what u r saying , this base is really good for results , I would happily partake in a group test with you guys , the more the better I say