Hey JJ try this
https://curry-recipes.co.uk/curry/index.php?topic=2954.0
Regards
Mick

This base was the first one that I had tried off this site and is still one of my favourites. Must give it another go now that I have more experience and see if it still ticks all of the boxes

The Chef makes it look so simple. You would think that we are all capable of replicating this dish 100%. Have you tried this recipe CA?

I think you will find that a lot of this cheap chicken is reared on factory ships originating from China which hasn't exactly got the best reputation for human rights so it stands to reason their animal rights arent the most stringent in the world! Because the chickens are processed and packaged in UK or Europe (usually Holland), it can have a "produce of  EU" label on it
BTW under the mesh that the chicken stand on (all their lives) there is a container full of water containing..... wait for it...........prawns
You can guess what their staple diet is 
Sorry going a bit off topic but ultimately its the big supermarkets are to blame.
All this "Fair Trade" should start at home with British Food Producers

Soz guys had to get that off my chest. Im a farmer

Another reason why I like this recipe is because it doesnt rely on any of Mr Pataks pastes.
I accept that Pataks products are used in a hell of a lot of BIRs but Im affraid I avoid using them because I think its cheating! 

Look forward to your results Jerry

Hi Jerry
Its now my personal favorite. Up till now its been blades recipe but personally I prefer the Lasan recipe although I cut a few corners as outlined previously. Marinated some lamb last night. It looks excellent - cant wait to try it. Will let u know how I get on
Regards
Mick

Tried this last night and it was superb. Didnt have any black salt or mustard oil so I used normal oil and omitted the extra salt altogether. The tandoori masala is plenty salty enough anyway. Didnt par cook it either - just left it marinating for 24hrs in the fridge in a zip seal bag and gave it all a bit of a massage whenever I had the fridge door open

Hi DD
I add 1/2 tsp ground fennel seeds to Blades Tikka Recipe. I used to add Star Anise but imo find the fennel seeds add that  essential liquorish after-taste to it

Hi Josh
The amount of salt I currently add is none!

Thats because I over salted the last batch of SnS base I made. Only salt I had at that time

was Coarse Sea Salt crystals and I added 1 desert spoon to the base not realising how

much more concentrated it was  : Normally however I only add about 1/2 tsp