Whenever we make a curry, we toast the spices, grind them down and sautée off a paste in a big pan.  It's time consuming, but it really makes a difference.  We figured we should share that with you.  We're just nice, like that.

Tikka Paste
Very different ingredients from the curry paste, this includes surprising ingredients such as ground ginger and dried mint.  Who'd-a thought?  Intended for tikka, tikka masala or tandoori chicken, a little goes a long way.  Once opened, store in the 'fridge for easily four weeks.  Level it off and top with a little vegetable oil for best condition.  
 
For the very simplest chicken tikka masala, mix the paste with a little yogurt and marinade your meat (or paneer, cauliflower, tofu etc) for at least 20 minutes.

Grill the meat.

Heat the paste with some double cream in a saucepan.  Mix the two together, Chicken Tikka Masala.  Our Shabby Gourmet frozen ready meal version is a lot more involved than this, but this will work really well if you've just got in from work. Leave the meat/veg/tofu to marinade while you get changed and pour a glass of wine or open a beer, then shove under the grill while you warm the sauce through and take the edge off with the glass of something interesting.  Dinner:  Sorted.