Thanks for that Phil will try and get there tomorrow morning.

I get my chicken from my local butcher, which i use for orders and use the packed chicken 10kg, 15kg, 20kg, for making chicken tikka which helps because of the water content, helping the chicken stay moist while cooking in the Tandoori.

I have tried the pre=cook and freeze option but i don't like serving this to my customers, doesn't seem to have that juicy chicken taste and texture, plus i pride my cooking on using fresh ingredients.

I have a very good charcoal filter in my cooker hood but you can still smell those golden, crispy balls of delight, when i have the window open, the next door neighbours both sides and opposite all say the same thing, "smells lovely, starving now". The other half always has a big smile on her face when she pulls up on the drive, she knows she has a curry for tea.

If i am cooking for a few people, 6-8, i just add the chicken raw to each dish but if i am cooking for over 10 then i pre-cook just for ease of cooking and less time in between cooking each dish, when i am cooking for customers i try to get all orders in then i can decide if it warrants pre-cooking.. I do a Work Menu which is half the normal curry amount and 1/2 serving of rice, served in a two compartment container, if i have a few orders of those then i just add raw, so 10 orders i only need to cook 5 full curries.

mickyp there was a ring of chicken 65 around the edge. 

Cheers pete.

Hi all made this yesterday for tea.
Used, photos with flash, without flash and the FOOD MODE option on my phone.
Chicken Tikka, Gola Kebab, Chicken 65, Sheesh Kebab and a carrot, lettuce, tomato and cucumber minted salad.

Looked absolutely delicious pete just dug my copy of that book out and will be making Bindi Bhajee next week, cheers.

My be worth a try but none local to me and not a big fan of ordering spices online, prices more than anything, might try and make some.
Thanks Dalpuri