Thank You Slim
I'm going to London shortly and I intend visiting Brick Lane so I shall look out for this establishment I'll let you know how I got on but to be honest I'm gonna be like a kid in a sweet shop with so many Restaurants which one to choose I will also check out the London eating  (Restaurant Guide) website and maybe their star ranking will help me choose one thank's anyway
Layne.

Thank you Paul for your comments Yes I must agree I have not Tasted a better Tikka and that includes BIR.
Layne 

Great pictures Cory
The Jalfrezi looks absoluteley spot on nice colour + texture your rice isn't to over coloured either I'm very impressed Well Done

Keep the pictures coming as CP has said it's helping other members achieve the right results great stuff
Layne.

Well CC what can I say
I am so so Sorry to hear your bad news and yes I do feel like family to you even though I'm many miles across the globe CC please give your wife a Big Hug for me and You just take each day as it comes my friend the main thing is don't give up hope.

CC just drop in now and again even if it's only to say Hi I'm sure everyone here on CR0 will have You and your wife in their thoughts I know I will your a great guy take care my friend.
Layne.

Or
you can grind it into a powder and use it in a marinade for Barbecued Spare Ribs with some Ketchup and Chilli etc.
If you want a good recipe let me know.
Layne

Hey Darth
what's  happening to your avatar it's changing every time I log in is it a darkside thingy or is it something to do with this website I don't know about some kinda secret society
Layne

Hi Currygit
Welcome to CR0 any questions just ask.
Layne

Hi Potawie
Welcome to Cr0 also known as Curry Heaven lots of recipes here plus we are a friendly community (sometimes)
If there's anything your not sure of just ask and one of our expert Curry Masters will help OK.
Layne

Hi Everyone
Here is my Chicken Tikka recipe =

Chicken Tikka
4 Chicken Breasts
250g Greek Style Yogurt
1 Tsp Chilli Powder        (TRS)
1 Tsp Turmeric               (TRS)
1 Tsp Paprika                 (TRS)
1 Tsp Curry Powder       (TRS)
1 Tbsp Madras Paste     (Pataks)
2 Tbsp Tandoori Paste   (Pataks)
1 Tsp Kashmiri Masala    (Pataks)
1 Tbsp Jarred Mint          (Coleman?s)
1 Tsp Garam Massala     (Home Made)
1 Tbsp Ginger                 (Fresh Grated)
1 Tbsp Jarred Garlic        (Nishan)
Green + Yellow Peppers (Roughly Chopped)
Red Onion                       (Diced)
Drizzle of Veg Oil
Pinch Red Food Colouring(in water)
Handful Fresh Coriander
Pinch of Salt

This is the Recipe I used for the Tikka (see photo's) and take my word for it they were bloody Gorgeous   
Photo's are here https://curry-recipes.co.uk/curry/index.php?topic=1199.10

When cutting your Chicken Breasts Don't cut into cubes for Marinating I have found better results by cutting the meat into strips lenghtways (like Chicken Fillets) then cut into cubes after marinating plus it's easier to handle the Marinated Chicken when removing from plastic bag

The Raw Chicken must be placed on a rack above a roasting tin so the juices can run freely thus avoiding the meat being stewed in it's own juices and making the meat go tuff also the oven Must be on it's highest (pre-heated) setting.
Remove once cooked and let it rest for about 20 mins then pre-heat a griddle pan or frying pan add a drop of oil then add your Peppers fry for 2 mins (on high heat) then add your Onions and chicken + Coriander for 5 mins and that's it DONE.

Please try this recipe But you must let chicken marinade 24 hours and let me know what you think.
Good Luck
  Layne

Okaly Dokaly CK  ;D