Chicken Tikka Recipe please?

Hi guys,

Exams are over so I am back on the OS board. Whilst I've been away supposidly studying & revising, I've had a go at making my own chicken tikka massala recipe. Not bad IMHO, but i'd really value some feedback so I can fine tune this recipe.

Thanks & Enjoy!

Chicken Tikka Massala

2 tbsp tandori massala powder
400ml natural yogurt
1/2 lemon's juice
1 - 2 chicken fillets

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2 medium onions
2 cloves of garlic (crushed)
1 tsp ginger paste
1-2oz ground almonds
100ml (ish) cream/evap milk
flaked almonds

The night before:
1)Put the yogurt, tandoori massala powder and lemon juice into a container.
2)chop up the raw chicken fillet and marrinade in the mixture over night in the fridge.

At the time of the meal:
1) chop up the onions and cook in a pan. Add the garlic and ginger.
2)Once onions cooked add the marrinaded chicken. Cook until the chicken thoroughally cooked.
3)When meal nearly finished, mix in the ground almonds and cream/evap milk.
4) half a dozen flaked almonds on top to serve if desired.

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Pilau Rice [Curry_Queen's method]

2 cups Basmati rice
1 tbsp ghee or oil
1 tbsp finely chopped onion
6 green cardamons
2" cinnamon stick
4 cloves
2 bay leaves
3 cups cold water
1/2 tsp salt
red & yellow food colour (optional)


* Pre-heat oven to 160C/Gas 3 and wash rice in several changes of water - drain well.

* Fry onion, cardamons, cinnamon stick and cloves in ghee/oil for a couple of minutes till soft.

* Add the drained rice and fry for a further minute or two.

* Add cold water to rice and bring to the boil, then put lid on and leave to simmer on low for 5 minutes.

* Give gentle stir with fork so not to break rice then replace lid and simmer for 3 minutes. Repeat and cover for further 2 minutes.

* Remove from heat then sprinkle few drops (or pinch if using powder) food colouring onto rice.

* Replace lid and put in oven for 15-20 minutes to finish cooking and set colours. (Time to prepare and cook curry then!)

* Stir with fork before turning out onto serving plate to distribute colours, and voila! ... the perfect pilau rice