I might try that Noble Ox - I find myself adding brown sugar to vindaloo to offset the vinegar and tamarind I use, but tomato soup is already a bit sweet & sour and emulsified and it might bring the whole thing together.  I'd have to freeze the stuff in ice cube trays though because no-one here can stand it. Loved it when I was a kid though
Cheers,
Tim

Looks the biz. Useful tips about keeping the chicken moist: marinate it in lemon juice first; leave it for max 6 hours before cooking; and I notice you use dried mint rather than mint sauce, which some say toughens the meat.
I have got lazy and I just put the lemon juice in with everything else, so I'll try putting it in as a first stage again and see if it improves the finished product.
Cheers,
Tim

I hate chicken tikka masala myself, but when I am cooking it I know I when have got it right because it tastes of tomato soup. Cream, sugar, tomato paste, salt - it's not surprising really.  I have never seen evidence of soup being added in restaurant kitchens, but a lot of chefs use tomato ketchup. It's only human to seek out cheap short-cuts I suppose.
Other tinned goods I have seen used frequently are mushrooms, potatoes and spinach.  Frozen cauliflower is also used - I have seen it being dumped straight from the freezer into the deep fryer, and it looked surprisingly OK.
We have occasionally used tinned browned onions to speed up gravy making. I can't detect any difference in the finished product.

Venison might cook well in the tandoor - it can be quite a dry meat, but the rapid cooking might solve that.

Have you tried the curry from the Ryde Tandoori (near the top of the High St on the left going down?) I quite like it. Good old-fashioned Bangladeshi BIR style.
Welcome anyway.
MacFerret

Hi and welcome.
Your English style are very good, but not absolutely so....unless you are so-very-English guy called Mike H***
I hope you enjoys the forums. Any questions about cookings curry, just ask.
Regards,
Tim

PS George - take the night off. This can't be good for you.

Hahahaha!  ;D

Those korma puffs look like a cuttlefish being mugged by a gang of trilobites!

I am minded to start a thread called Culinary Disasters. God knows I'll have plenty of material to draw on.

Rich - I forgot you were on this site. There I was blathering on about how you cook curry in pans/woks or something without realizing that you were perfectly capable of telling us yourself. It was on the recent bulk cooking thread. If you have any pearls of wisdom on the subject you might want to cast them before us. (Maybe you already have - I can't actually find the thread myself now. Having one of those days....)
Cheers,
Tim

Nice to meet you Livo, and I can see why you felt compelled to defend your bona fides.  Personally I just love writing about curry and I find that a bit of disagreement and joshing adds spice to the debate (ha ha). 
By the way I think that we might both belong to the same Facebook curry group. If it's the same one, I think you'll agree that there is a lot of p***-taking, but it's very good-natured.  And if someone wants to brag that they can tolerate a hotter chilli than me, I think I can take it.
I don't understand the baggage that this site seems to have accumulated as I wasn't witness to what took place. But there seems to be a healthy stream of new members, and hopefully with time the grass will regrow, so to speak. In the meantime, if any of us newcomers causes offense, it probably isn't intended. It's just that things that are meant harmlessly - things that you can say face-to-face with a smile and chuckle - can come across wrongly in cold print, even if you add a smiley.
So as long as you are here because you love curry, make as much fun of me as you like.  (And as long as it's meant in fun.)

We clearly need to be very careful about hurting the feelings of people who prefer korma to madras. It's a slippery slope that might end here:

http://www.bbc.co.uk/news/uk-29678989

Seriously though, I'm looking forward to the reviews of the chillis. I was about to write that if you eat that lot you must be mental....oops, I just did.