Trying to make this dish for a while now, BIR version, a version using the Taz base and getting very close to what i had from a local restaurant but still needs a little tweaking.
Chicken Chettinad from Fiery Holes, Bilston


This has a hint of tomato coming through with curry leaves, asked what was in it, server said garam masala, i couldn't taste any, i have the flavour but i just can't get that hint of tomato to come through. I have tried fresh, finely chopped and melted into the sauce, tinned, blended and straight out of the tin chopped tomatoes, passata, all toms tried adding at the start of cooking, in middle of cooking and also right at the end of cooking but i just can't get that hint to come through.

Thanks for the kind words, when i make curries for my customers i get peppers 4 for 1 GBP so i never use all of them, instead of them going to waste, i just roasted them and frozen just for convenience sake and it turned out really well.

I used 1 frozen block green chilli puree around 1 tbsp, pre-fried peppers and onions using oil brushed lightly on a baking tray, onions and peppers, methi and bhaji oil just enough to give the ingredients a little shine mix well, then just roasted in oven until charred and frozen, tikka is a new recipe i am trying with different dishes.

The Taz method and recipes are fantastic never had a bad one, they are well worth a try.

I use CA's Tandoori powder mix, i also use the powder mix without red food colouring added also for various dishes.
Recipe only states to use the tandoori mix powder in the marinade of the chicken which i then cook in the Tandoori oven.

This is now my other half;s favourite dish, again a massive thank you to Stephen Lindsay for this recipe

Recipe here https://curry-recipes.co.uk/curry/index.php?topic=8087.msg71392#msg71392

I love this dish, a big thank you to Stephen Lindsay for this recipe

Recipe here https://curry-recipes.co.uk/curry/index.php?topic=11286.10

I use happys recipe for naans, prepare in the usual way then roll out and prod fork over the whole naan then use that as my pizza base, cooking in the oven using this https://www.amazon.co.uk/Grizzly-Pizza-Baking-Trays-Holder/dp/B07F9XY1D6/ref=asc_df_B07F9XY1D6/?tag=googshopuk-21&linkCode=df0&hvadid=231986345953&hvpos=1o4&hvnetw=g&hvrand=6606900365465903732&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007167&hvtargid=pla-486691219347&psc=1

Made chicken tiika using the sauce from a CTM recipe for the base on the pizza then adding chicken, coriander, little onion, grated paneer or mozzerella, Madras pizza using the sauce from a madras recipe and adding various toppings, i have some pics somewhere will try and find some out.

I tried it on one of these https://www.amazon.co.uk/KitchenCraft-Flavours-Ceramic-Cutter-Pieces/dp/B0001IX0XK?ref_=fsclp_pl_dp_1

and it was an absolute disaster, it stuck every where and burnt in places and not cooked thoroughly enough in other places, i threw the stone away because i couldn't get rid of the burnt stuff on the stone, whether it was just me or the recipe i don't know and i also used to use a large round piece of granite placed in the top of oven and heated for 20 minutes at 300C then adding some water to the one side of naan that worked but not like the tawa version.

You could use foil trays  https://www.poundland.co.uk/home-and-pet/kitchen/baking-and-cooking/foil-roasting-trays-2-pack
and cover with foil to keep heat inside, i have a warm function on my oven so i use that for rice, i leave the rice to the last minute to load into car and take to venue.
Slow cookers are a big help if you have access to electric points.
What other equipment have you got?