I use a meat thermometer, the sort with an extended probe on a wire. I have found it indispensable when cooking all meats, whether in an indian dish or otherwise. For pre-cooked chicken I put a few breasts in cold water in a large pan with the probe in the centre of one breast. When it reaches 140f I take them all out and let them rest. Once slightly cooled (the internal temp will rise another 10f or so) I cut into cubes. Then I cook the sauce and put the chicken cubes in once I've taken the sauce off the heat. The chicken will finish cooking to tender perfection in the hot sauce.

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Thank you Mick. This was absolutely divine. I have just cooked a piece of chicken after three hours marinade. I couldn't wait, and did it for 3 minutes each side under a vicious grill. If it tastes this good after a 3 hour marinade I know it's gonna be absolutely fantastic after the full 24. The best bit is not using yoghurt, I absolutely despise the cakey texture when using yoghurt and this is 100 times better!

I've only ever used Tilda and my Pilau is better than most TA's I've tried. Agree it's bloody expensive though!

I guess at least you can make your own. Are the spices/ingredients readily available? Why not have a curry evening for your friends? Show them how it's supposed to be done!