How many old members from this forum are now all over social media with their methods and recipes
Some very popular selling books etc
One old members grandson is fronting a channel.
Nothing wrong with what happening and good luck to them.
Just very rare that they mention this site.
Observations thats all 

Why is it that when a new member arrives and brings recipes for all to share they are criticised often by long standing members.
I believe its because they have not yet been able to satisfy themselves with the bir taste because of poor cooking technique, then they blame the recipes.
A bir chef who showed me a learning method which works to get bir flavours told me that " A good bir cook can get good results from a poor recipe but a bad cook will not get a good result from a good recipe.
Whats occuring with some here is frustration so only response is.
It must be the recipe

If I post the method I was taught on this forum will it be subjected to the same condemnation ? Yes I believe so

Romain.......My best results have been to add 10% water to the base then cooking the chicken ,the water will soon reduce.....un-boned thighs cooked this way add some nice flavours .

SS .......If you read the post you may notice the 1 st 4 words...........

tomato powder has for me been my go to when cooking final curry.
It has to be mixed with water which is quite simple ....over the years I have tried most purees and pasatas which have to. be stored in the fridge........usually with unwanted added sugar and salt seeds etc.....seeds can quite bitter ....stores easily in jars .......so it would be helpful to all if some of you try it and let us know your findings...rather than imagination or guessing....my local indian supplier sells 25kgs bags of it he supplies local birs.
Mods if this in wrong place please move