What is the difference by putting Deggi Mirch or Kashmir Mirch at the final stage of making chicken madras?   

Which part should i substitute for the spice mix?Is the spice mix different to garammasalla?

The fenugreek is the powder form!!

For what reason is the paprika optional?

Thanks for that!  I've tried making a curry from little bits of information I have received: this is how I did it.  In your opinion, what did I do wrong?

For the base:

3 medium onions,
3rd cup of ghee,
1 large mug of water,
5 large tomatoes,
4 cloves of garlic, (grated)
1 inch piece of ginger (grated)
1 red chilli,
1 tbspn of ground coriander,  ??
2 tspns of turmeric, ??
1 tspn of fenugreek. ??

I heated the ghee then fried the garlic and ginger on a medium heat.  I added the spices to make a paste for about a minute then added the onions and salt, cooked to soften the onions and added a table spoon of water.  I added the fresh tomatoes, stirred in the rest of the water, covered and simmered for about an hour.  After the hour, I pureed til it was smooth.

For the chicken madras:

3 tbsns of ghee,
1 heaped tspn of garlic,
Heaped tspn of ginger,
2 tbspns of tomato paste,
1 tbspn of garamasalla,
1 tspn of fenugreek,
1/2 tspn of salt,
2 tbspns of chopped coriander,
Pre- cooked chicken,
Base gravy.

I heated the ghee, fried garlic and ginger on high heat,added tomato puree, then the spices then a little bit of base, then more base, then chicken. 

What in your opinion do you think I'm doing wrong?  This is before I found out before the 'spice mix.'

Cheers!

The sit down is called the Viceroy..

Being a complete novice do you mean i have to put all these spices in one jar, mix them together then teaspoon in the base depending on how much i need? :-[

Just round the corner living in Caerphilly.
Looking how to make a chicken Madras like the one in Ystrad Indian,that's possible?

Just found this website and want to learn how to make the restaurant curry!!