I just assumed Julian has more experience because curry2go is a chef and could maybe he could learn a few things from him technique etc that's all i was saying nothing wrong in that i'm sure.. I don't like any of curry2 go recipes but he is right on what he says about the correct utensils etc  ...If he can't take constructive criticism then it's a bad day..Is this man chewy tikka someone to be feared..It seems like it..All i was dong was offering him some help..  ottis

Your right bengal Bob i think it's over spiced.. too much going on. Thanks for going to the effort for giving us the recipe If it wasn't like guys like yourself we would not have a website so really we cant knock you guys for all your videos and recipes..I'm making this today i had to amend some of the ingredients..let me know if this will be ok...I've kept the chicken and potatoes the same but changed everything else

onions diced
1 small tomato diced
Ginger Garlic Paste - 1 tbsp
1 table spoon tomato puree
Turmeric - 1tsp
Green Chili - 3, sliced
1/2 tsp red chilli powder
Cumin Powder to cumin seeds - 1 tsp
Coriander Powder - 1 level tsp
Cinnamon sticks - 1
1 tsp garam masala
handful fresh coriander
Sallt 1/2 table spoon
Oil - 1/3 cup
water

I used 1 tsp garam masala instead of the whole spices the only thing i kept was the cinamon stick
I don't have a grinder so i thought garam masala was the next best thing

Hi guys i came across this video from Juliann's curry 2 go you've probably all seen it, on how to make enough base sauce for a one or two curry's..he said it was just the same as the one he uses in the restaurant...so i compared the two together..In his takeaway base he uses cabbage,carrots peppers..In his one pot base he only uses onions, but still says it taste the exact same..I came up with idea of making his one pot curry base but using it on a larger scale using about 5 pound of onions and some powdered spices the usual suspects..Firstly i boiled the onions to soften them and then added the spices and then i blended them, just the exact same way Julian mentioned in his video..what it produced was a sweet tasting sauce.very oniony but it had depth of flavour, compared the garabi sauce i have made previous which was very bland.. to me it was like using a pot of yellow water but in saying that maybe i was not making it right.anyway..i started of making my curry in usual way with g/g paste etc and some seasoned oil..I then added my pre cooked chicken a recipe from a guy called Papda..i came across him on youtube..Indian guy ..very good..I THINK THAT'S WHAT YOU CALL HIM ...I then used a ladel of base sauce and what i noticed right away how it started to burn  to the pan creating a caramel effect..I started to scape it of back in to my curry..now with the gharbi this never happened because it's water based, so i wondered why..water will never carmalise but onions will..but what people are saying that's the way it's done in takeaways..fair enough,also i noticed in restaurants how they always used high burners to roast the spices sauce etc...i noticed in lot of forums that this is not necessary but i beg to differ so i went about to achieve the same on conventional cooker..first up i made sure i had lots of excess oil on my pan and i used that to advantage by removing some of the oil and pouring some of it on to the open flame similar to a flomby..don't know how you spell that lol anyway i quickly put the pan back on and the flames shot over the top of it for a few seconds..i repeated the process a few times, constantly roasting everything with high flames,,I used more seasoned oil to replace the oil i used.it also helped to loosen the mix The aroma i was getting was incredible..THIS CHEFFY SMELL....It maybe never tasted like my local takeaway but it definitely had that BIR taste i was looking for....so i have to thank Julian for giving me the idea I'm now more than happy..ottis ..and the beat goes on

I agree looks amazing the only thing i think it would lack is the Tandoor flavour..I don't see the point in making tandoori chicken without the tandoor flavour through the sauce..for me it has to be BIR nothing else...i made some last week..tasted ok..but no tandoor flavour so i wouldn't bother making them again...ottis

The food on this site just gets better..ottis..and the beat goes on