1 500ml of yogurt 5 table spoons of mustard oil,1 table spoon of garamasala,1 bulb of garlic,a piece of ginger the size of ones thumb,1 table spoon of pataks tikka masala,do not use Pataks tandoori paste as this is only used making tandoori chicken . half tablespoon of pataks Kashmir masala,1 tablespoon of coalmans fresh garden mint,a shake of salt and 2 tablespoons of malt vinegar a little colour of red or yellow
puree the ginger and garlic
Now add all this together
add the chicken pieces and marinade for a good few hours or longer.I even freeze mine and use when needed
When cooking assuming we haven't a tandoori oven,add some sliced onions and a good teaspoon of methi.
Always try to use gee veg or butter type I wll post the correct way to make chicken chat once I see your comments on the tikka marinade this was off a good friend of mine who once owned a BIR

FROM TERRY

Here's a link for mustard oil JivyJ...although I get mine from a local indian supermarket

http://www.natco-online.com/acatalog/info_mustard_oil.html

It also carries a warning.....

QuoteEuropean legislation obliges us not to promote Mustard Oil for culinary practice: a position which is not supported by a number of eminent chefs who recommend the oil for the preparation and cooking of authentic regional dishes. In deference to the EU legislation, we mark all bottles, "For External Use Only".

is it tikka massala or pataks tikka paste?

I have both, but I've mostly used tikka paste in the past.