This was my second attempt minus boiled egg. Now this was getting me somewhere.
Tandoori Murghi Masala, might have many different names and spellings elsewhere
Thanks Phil.

Here we go this was my first attempt.
The preview button doesn't work for me, so i just posted instead.

How do i do that, when ever i click on the attachments and other options i then click preview nothing, then when i click on the attachment window part it opens up another window for me to pick another file to attach.

Just got the images to be seen on the preview but when i go to post just says your post might have been deleted blah, blah, blah.
Forget it will try and describe the best i can when i make again.

I have resized, made sure the right amount of bites are used, used the attachment feature and the CRo hosting site thing and the image when i click on preview has a broken link on the thread i have started, i have used the CRo site thing has long as i have been on this site and for some unknown reason it just will not post the image. This is the reason why i don't post has much on here because of the amount of time and faffing about just to post a picture.

Hi just an update on the Tandoori Murghi Masala recipe, done a few tries and getting there, tried to post pictures but this site now is awful for posting pictures.
Going to try and half the recipe and add about half of the kebab mashed up and a couple of teaspoons of finely chopped green chillies, boiled egg and lemon rice to top it off.
Will try and figure out AGAIN how to post on this site.

Hi CH i will add finely chopped green chillies to the dish itself so i can judge the spiciness i want.
Phil i have made the traditional version of this dish too, but my goal was to recreate my locals dish, one T/A serves the chicken on the bone still in the same sauce, the rest i have ordered use small strips of tandoori chicken.
I will attempt this dish again sometime in the week when i am not at work.

Phil i have tried and tried to make a Tandoori Murgh Masala having ordered this dish from many T/A's and restaurants and even seen it made but i just couldn't get that flavour, texture and creaminess to it, this recipe is a going to be a must on my new menu.

I do squeeze the hell out the kebab mix though and once the mixture has a fine minced feel to it you are ready to go, i do make Razors kebabs to spec and cook in my Tandoori oven, i didn't want the extra spiciness in this dish though.

I use Razors recipe the modified version https://curry-recipes.co.uk/curry/index.php?topic=4393.60

I then omit
red food colouring
green chillies
finely chopped onion
1 tsp hot chilli powder

and use
i use 2 tsp roasted gram flour instead of plain flour

Kashmiri paste is homemade
i use CA mix powder
CA Tandoori Masala Powder

I then mix everything by hand until i have squeezed everything together well then leave in fridge for around 3-5 hours make into kebabs/shami/kofta and cook.

Just tried this recipe and it automatically reminded me of a Tandoori Murgh Masala dish the texture and creaminess to it, so i made some sheek kebabs, mashed them down and added this to the dish and after making it just once the flavour, texture and look was there, may be a few little changes but for me i loved it. I have tried to make this dish for some years now and never really got close but this just right, once i make this a few times will post the recipe.
CH thank you very much for this recipe.