thanks guys 

hats off to you Bob well done

i have put this here so it's not lost.

BIR madras curry how to make one at home Indian Restaurant take away

i cut my teeth with the Kris Dhillon book and thought i had found something magical at the time. i still refer to it from time to time.

made this yesterday and used it in curry's, the only thing i added was 4 tbsp of milk. i used the recipe as corry put up and is now my goto tikka. i cut the chicken breasts into strips not chunks because then you don't get over powered by the tikka once cokked and cut into chunks.

looking good Edwin.

i hope all goes well for you Bob 

1, garlic lamb.
2, garlic lamb.

"fascinating. can i just be sure on what he said. he makes seasoned oil and removes the spices presumably whole by "spooning them off". the seasoned oil was then a late addition at dish frying."

he cooks the spices in the oil then spoons the oil off. the seasoned oil was added at the very end just drizzled on the top then poured in to the foil tray. the seasoned oil on its own was not a good taste.

he used vegetable ghee at the start of all the curry's.

 Jerry i don't know if this will help you.
when i had my evening on Monday at the bir take away i asked about the seasoned oil how he makes it.
i was told it was made by cooking the spices that was to go into the base gravy, then spooned off. i asked just to taste the oil and dipped a chip into it, the main flavor i could not put my finger on. then as he was cooking bang there it was really well cooked garlic.
he only added the seasoned oil to the pan just before he put it in the foil tray.