QUICK CHICKEN TIKKA
4 Chicken Breasts cut into three strips.
2-4  TBSP Lemon Juice (enough to just coat all the chicken).
1 TBSP Tandoori Masala Powder (Rajah).
2-4 TBSP milk (enough to make the colour a pale pink).

ok Axe no problem just posted it for the quantities for you really.

Hello there deckitout i use this recipe https://curry-recipes.co.uk/curry/index.php?topic=1823.0
do not change nothing at first make it to the letter, then make the masala sauce, again do not change anything.
Then add 1-2 ladles of the sauce and add chicken tikka, taste with friends or other half and get their/her/his feedback ( i usually use 2 pieces of chicken tikka per person when experimenting as my pieces of tikka are made by cutting chicken breasts length ways into 3 and marinate).
Then make another again 1-2 ladles of masala sauce then with your feedback written down alter adjust to your liking, i do my experiments  ;D on wednesday nights has i have darts night and thats where my feedback comes from for each curry i make.Then you have a varied opinion of your food and get a taste/texture/heat and even look to please most peoples taste buds.
Hope this helps.

I use this one
South Indian Coconut Chutney
225g/8 oz grated (shredded) coconut.
450ml/3/4 pint/2 cups natural yoghurt.
45ml/3 tbsp water.
45ml/3 tbsp veg' oil.
5ml/1 tsp black mustard seeds.
2.5ml/1/2 tsp asafoetida.
6 dried chillies.
salt.

Place the coconut, yoghurt and water in a blender and blend to a fine mixture.
Meanwhile heat the oil and fry the mustard seeds and asafoetida until seeds start crackling.
Add chillies and cook for 30 seconds until they darken in colour. Stir in the coconut puree and season to taste with the salt.Bring to the boil and simmer for 2-3 minutes, stirring constantly.
Leave to cool.

If that is not the kind you are looking for let me know i have another, but quite a few ingredients  including yellow split peas and split black beans.

Heres a link to base recipe
https://curry-recipes.co.uk/curry/index.php?topic=5674.0

As Axe as stated i have made curries for a local college and a couple of functions for about the same amount of people.

For instance i have used this recipe for CTM https://curry-recipes.co.uk/curry/index.php?topic=1823.0
This recipe fro me made about 8-10 servings.I made the whole lot from start to finish but didnt add any chicken, precook the chicken tikka easier to just warm through than cook from scratch with everything else you have to do.

For the madras have use this recipe https://curry-recipes.co.uk/curry/index.php?topic=674.0
again for about 8-10 servings, just precook all your meat.
As  for the bhajis etc make in advance then warm through in an oven.

That is what i did just precooked everything then just heated through at the venue.
I made

Onion salad, tomato and coriander salad, spicy onion salad

Cauliflower paratha, potato paratha and plain paratha
Naans

Onion Bhajis
Carrot, red pepper, green pepper, courgette, and mushroom pakoras
sheesh Kebab, Shami Kebab
Lamb tikka and chicken tikka

CTM
Chicken Madras
Chicken Dopiaza
Chicken Dhansak
Balti Madras
Balti Dopiaza

Thought i would post pic of the base.

Went here for a birthday meal very friendly staff nice clean place ordered Rajasthani Jalfrezi and the other half a CTM asked the waiter about the food colouring used (she has a reaction to red food colouring) and got it sorted. Keema nan, rice and the meal was lovely, they also do special priced meals 4 course meal

13" pan is enough to make a curry for 6-8 people because i make curries for alot of my friends and neighbours but make sure you have a wok ring i have one of these for the time being http://www.ecook.co.uk/i/products/Chinese-Woks-Asian-Oriental/Woks/tn_wok-ring.jpg

And one of these
http://products.makro.co.uk/epages/Makro.sf/en_GB/?ObjectPath=/Shops/Makro/Products/157399

I'm very pleased with the wok and service of Spices of India has for the wok size its really not that big really, the seasoning of the wok is the time consuming thing took me about 2 hours has i have stated before in another thread make sure you open all your windows it gives off some smoke because of the coating it has on it, also because of it being cast iron your curries will cook a little quicker and the "scrape back" you get on the side of the pan is developed quicker as well.
Already made a Balti Madras and a bog standard Balti absolutely wonderful.
Get one its well worth that little bit of effort.
Hope that helps, any more questions please feel free.

Hi Martinvic i just got this http://www.spicesofindia.co.uk/acatalog/Cast-Iron-Karahi.html
the 13" pan and its excellent, delivered in one day ordered on 7th April it was delivered on the 8th April at about 12.00 midday if you order more than