Given to me by a friend. Don't know if its what you want but its damn good !!
I don't bother with almonds.

Murgh Chicken Masala
Ingredients
For 1   
2 tbspn oil   1 tspn tandoori masala
1 tspn garlic   ? tspn garam masala
1 tspn ginger   ? tspn methi
1 tspn red chilli   ? tspn chilli powder
2 tbspn ground almonds   1 portion precooked tikka
1 tbspn tomato pur?e   ? tspn salt
300ml base sauce                     30 gm butter
1 tspn  mix powder   2 tbspn single cream
    1 tspn lime juice or lemon
Cooking
1.   Using a low to medium flame, heat the oil in a wok or heavy pan and fry the garlic, ginger and red/green chilli for about 30 seconds.
2.   Stir in the ground almonds and cook, stirring constantly, for 1 min.
3.   Stir in the tomato pur?e and 40 ml of base sauce and cook, stirring for 1 min, adding a little base sauce if needed to prevent drying and burning.
4.   Increase the heat and stir in the mix powder, tandoori masala, garam masala, methi and chilli powder and cook, stirring constantly for 30 seconds, adding a little base sauce if needed to prevent drying and burning.
5.   Stir in the chicken tikka, 80 ml of  base sauce and salt and cook for 3 min, adding  base sauce as needed to maintain the desired sauce consistency.
6.   Reduce the heat and add the butter, stirring until melted.
7.   Add the cream and cook, stirring regularly, for 1 min, adding  base sauce as needed to maintain the desired sauce consistency.
8.   Reduce the heat to low and stir in the lime juice and cook for 1 min.

Substitute question marks for 0.5

Hi all,

My wife likes Mick Crawford Mix 1 from his e-book but amounts given inly make 2-3 dessertspoons. I would like to scale up and make enough to store for 4 weeks or so.
Is it just a case of multiplying the amounts or is there more to it than that ?

Looks nice mate. Good spread !

What's your Punjabi Masala recipe ?

Cheers

I don't use any.

Someone here will tell you that you need salt in curry and that it bring out the flavour. It doesn't it just makes it taste salty

Have to disagree there.

Salt is really necessary.

A bit like comparing fresh lager to flat lager to me......though I respect your opinion.

Tried the mix today using half measures of everything to coat 2 breasts.

Excellent. Give it a try in a roasting bag. Succulent and tasty. I am using the chopped breasts in my next Madras.

Yum Yum......start my diet next week