There are just some subtle differences if you look at the recipes but yes you could definitely add mint sauce to pathia if you like the sound of that. I usually say if it sounds good it probably tastes good! You probably already have some if not all of these ingredients but if you don’t, they’re readily available at most supermarkets! tablespoons garlic/ginger paste (equal amounts garlic and ginger blended into a paste with a little water.)

Just like when you go out for a curry and see tikka masala on the menu, you can decide which main ingredient to use. Try substituting tandoori lamb, paneer and/or king prawns in this curry. You can always use my small batch version, but if you really want to achieve that authentic curry house and/or balti house flavour, you’ve got to go large. Step by step photos. Infuse these spices into the oil until they become fragrant – 30 seconds should do the job. Be careful not to burn the spices or they will become bitter.Stir in the garlic and ginger paste and fry for about 30 seconds and then add the ground spices. Move the spices around in the pan until the onions are nicely coated and then add the sugar and chopped tomatoes. No problem. Here’s a good and authentic British Indian restaurant (BIR) vindaloo recipe for you. A version of the above linked recipe for vindaloo with base sauce and many other popular curry house recipes are in my cookbook “The Curry Guy Bible’.

If adding yoghurt, you should whisk it in, one tablespoon at a time so that it doesn’t curdle. This looks like it takes a lot of time in the kitchen! Just bought your "Bible" and a bit disappointed as some of the recipes I've been using online aren't included. Particularly the Beef Madras from Scratch and Sri Lankan Beef Curry.

What is the difference between this chicken tikka masala recipe and others?

You will also need to make the base curry sauce. I make mine in large batches and then freeze what I don’t use. This makes whipping up a restaurant curry really easy. You don’t want to add cold base sauce to your curries while cooking as it will cool the pan down too much. Heat the oil in a frying pan over medium high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds. Note: In the photographs below you will find two photos demonstrating adding ghee to this recipe. These are photos from an earlier version of this recipe. Stir in the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and again stir well.