hi haldi
i'm sure the other recipe has tandoori paste this one does not.
regards
gary

hi kendo try pete's chicken tikka masala demo, they use a red tandoori paste mix which contains pataks tandoori paste/tikka paste/kashmiri masala paste creamed coconut chopped very fine and ground almonds. add the paste as in the recipe with curry base sauce some caster sugar and finish with cream or evaporated milk and garnish with coriander. it is superb so i have been told by the friends i made it for.
regards
gary

hi chris i never mentioned anything about secret ingredients, and i also know that there are no secret ingredients. what i meant maybe the soy/ketchup was what was missing from the original recipe to make the sauce anything like a restaurant base sauce and make the curries edible.
regards
gary

hi guys
just been on the website and in the reviews one of the tips near the bottom of the page is says "once you have the onion mixture and blended results try the sauce and then add 2 tablespoons of dark soy sauce and a squirt of tomato ketchup it will improve the flavour of the sauce". haldi maybe this is what has been missing! the soy sauce would give colour and salt and the ketchup would also give colour and sweetness. i have avoided the temptation to do this sauce again as i had some really bad curries and ingredients in my earlier curry days, plus the smell in the house.

regards
gary

hi thai expat
if you look in the starters section under naan you will see that UB's naan and CA's naan get very good feedback!
good luck
gary

hi guys
if you read bruce's curryhouse cookery again about the spice mixture it says that paprika is optional! and is only used for colour. so that is why bruce has optionally left it out i guess :.
with regards to the temperature the onion/peppper/"tomato puree" is added to the pan in order that you get some indication of how hot the oil is so when is starts to sizzle add the spices/ chilli powder and fenugreek it should start to foam showing signs that it is frying allow time for the toffee smell and colour change then quickly add the base sauce and stir well. fry until the oil begins to rise then add the next ladle of base sauce stir well then add the chicken heat through until the oils rises again remove from the heat spoon off any excess oil and add the corinader
and serve
hope this clears things up a bit more

regards
gary

hi k
there is a recipe from a demo for a chicken tikka biryani with a madras sauce some where in the recipes section, topic 270.0
hope this helps

regards
gary

hi ub this has already been covered in the forum many moons ago, the onion paste takes forever and does not really do much so i gathered from what i remember. it is supposed to turn out like a bar of soap. where ever you have mention of curry and holy grail you can bet that is has already been talked about on this site ;D. it also gives all the recipes for the restaurant dishes as well and doesn't the onion gravy have red onions in.

hope this helps
regards
gary

go to ebay
and type in single gas burner/boiling pot, there is a company called "hamiltons gas products ltd" that sell burners at about 30-35GBP delivered. 1 has a btu of 30000 which converts to 8.8kW of power hotter than a hot wok even hotter than the outdoor version. but they do have 1 that is 3.5kW but the price is only a little bit more for the 8.8kW.
have got this saved on my favourites so i can see what i'm missing out on every time i look at it. our may be i can talk the wife into getting it for my birthday which is in 13 days ;D

hope you have a look
cheers
gary

hi jerry have you tried making the marinade without the food colouring it comes out a pale creamy orange, there is a recipe for tandoori/tikka in bruces curryhse cookery. cook the curry in the same way you normal would but using some of the marinade with your base sauce, worth a try?

regards
gary