Hey Littlechilie, Gav, london, fried, Madrasandy & chewytikka.    Thanks for all your welcome notes.   I haven't worked out how to reply to an individual post yet but working on it!   I wish I had this for dinner too.  My gas conversion kit for my Tandoor arrived yesterday so hoping to get out there this weekend.   I will be taking a few tips I've read from you guys for the marinade and base gravy and let you know how I got on.   Thanks a lot.   


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I'm not one for putting sugar in every curry I cook, as if this is is needed I think It's a sign that you've not cooked your base right. However, there are certain curries which I think benefit from some sweetness, chicken tikka masala being one.

Question... When you add sugar at the beginning of a curry, while frying the spices, does the sweetening effect of the sugar reduce the longer you fry it? I mean is it like making a roux where the longer you fry the flour the less thickening power it has?

Welcome Kattis. Enjoy the forum.

One thing I would ask is not to be too enthusiastic and reply to every thread.