Please you enjoyed the meal, you'll find a wealth of knowlege and experience in here Williammealyea. Cheer's Paul

Hi Williammealyea, Following your request for Chicken Tikka Chasni I hope this recipe is to tour liking, Firstly look up Layne's recipe for chicken tikka { I use this one all the time }, then carry on using the following.

A creamy chicken dish cooked in highly aromatic freshly ground dry-roasted spices and honey..... This particular recipe is almost completely fat free. Knock yourself out.

Ingredients
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Mustard Seeds (black)
1 tsp Paprika Powder
1 tsp Minced Ginger
1/2 can (200gm) Chopped Plum Tomatoes
1/2 tsp Onion Seeds
2 tbsp Olive Oil
2 tsp Fenugreek Seeds
2 tsp Minced Garlic
2 tsp Tamarind Concentrate
900gm (2lb) Boneless Chicken (cubed)
3 tbsp Clear Honey
1 cup (200ml) Water
1/2 cup (100ml) Natural yoghurt
1 medium Onion (finely chopped)
A handful of Fresh Coriander Leaves (finely chopped)
Salt to taste (optional)

Method
1. Heat a dry frying pan until very hot. Dry roast the whole spices on a high heat for about 1 minute. Remove from the heat, grind and reserve.

2. Heat the olive oil in a large pan. Stir fry the onions until they begin to soften. Add the minced ginger and garlic and stir fry until golden brown. Add the chopped tomatoes and freshly ground spices and stir fry for 2-3 minutes.

3. Mix in the honey, tamarind, salt, water and chicken. Stir in well. Bring to boil and simmer until the chicken is cooked. Add the yoghurt and fresh coriander leaves mixing well. Cook for another minute and serve.
Hope you enjoy, Paul

For ease Vinda looo, I always prefer to use my hand blender { a lot less messy too }

Nice one Jasper, Thanks for the input, and looking forward to try this one. { keep up the good work } Paul

Hi King Prawn, Have you tried washing up liquid with a touch of lemon juice. { If you flooring is solid wood it might have soaked in though } ordinary laminates should be okay as long as you don't use any bleach based cleaner. Good Luck. Paul

Hope you enjoy Currycoyote, C.T.M.  is one of my favorites. Cheer's Paul

HI Vindalooo, as a fellow Geordie [South Shields } I too have tried Shahi's frozen jobs in the past when caught short by having none of my own left in the freezer, and I must admit they are nice, especially the vindaloo. Cheers Paul

Personally I only use pastes made by Rajah,as like yourself I find Pataks a touch bitter, however I only use Pataks Tandoori paste especially for making Tika and Tandoori sauces as it contains Tamerind. I dare say I will try their ready made meals just to cast my view. It will be usefull to know what our other members 1st choice of paste is as well. Paul

Well After8 as they say practice makes perfect, and judging from you're comments you are already on the road to success as the more experimenting you do the more likely you will find your own perfect balance of spices. On a personal level I prefer to use Darth's base, and like yourself without mooli, instead I use a few lentils, but that's just my choice. and it does depends on the amount of sauce you are making. If your onion bhaji's etc were a success well done indeed because it took me some time to perfect them thanks to some great advice from the membership . Good luck in the future. Curry On Dude - Paul

 ;D ;D A very happy New Year to everyone at cr0. I hope you all have a fantastic 2007. Cheers Paul