Looks good! You going commercial Chewy? How long do those meats take to cook in a tandoor like that?

Noted! Thanks for that LC. 

The authentic balti is the holy grail that many would also like to crack (including me). The Adil's balti has a flavour you can't put your finger on but if you're determined to replicate it then there might be some reading here which may help...

http://www.curry-recipes.co.uk/curry/index.php/topic,12276.msg98763.html#msg98763

MM

I'd not really paid much attention to the taz base but having just looked it up it looks good - nice and simple, the right amount of garlic to onion and not over spiced which I think lets a lot of recipes down. I remember making a butter chicken once and I forgot to add the G&G at the fry stage. It wasn't until I added the first ladle of base that I realised and threw it in. Even though I cooked the curry well the taste of undercooked garlic ruined the curry. But it is interesting you say that with sufficient oil in the base it will fry the ingredients anyway. Although I have found a couple of bases I'm really happy with I think part of the fun is trying new ones. I've still got 4 or 5 to try and will definitely add the taz one to the list.

Masala just means "spice mix". The name chicken masala could have been referring to the curry containing garam masala - as many curries do of course! In which case the recipe I've suggested might well be a good starting point. I've cooked this recipe numerous times and providing all the elements I.e. your base sauce, pre-cooked chicken etc are decent recipes in the first place and just as importantly, cooked right you'll have a really tasty BIR style curry.