Hi Sarah, I'm so sorry to hear that didn't find this recipe clear. For the paste its not really possible to only make 2 tablespoons, so the paste recipe is for making a small jars worth of paste (2 tablespoons worth just wouldn't be possible to place in a blender). Also a further tablespoon of paste is required for the main part of the masala recipe. If you look on the recipe for the paste you will note that I mention in several places that the recipe is for 6 tablespoons or 1 small 110ml jar. I also mention that the jar of paste can be kept in the fridge for up to one month once made, so if not using it all its easy to store the rest. The actual tikka masala recipe does state that its just 2 tablespoons to be used in the marinade and a further tablespoon to go into the main curry (this is stated in the recipe ingredients, the recipe method and in the step by step photo instructions in the main body of the post). I'm sorry if you missed this or felt it wasn't clear, but I have just checked and the recipe and post does state this.
I understand that you were confused about the two tablespoons of paste but if you could clarify what else you felt wasn't clear and I would be happy to amend to help you and other users in the future. I hope that you will try this recipe again - should you find that the instructions are clearer on a second attempt please do let me know and alter your star rating accordingly. Thanks so much for taking the time to comment. Debbie x

Hi Cat, yes you can freeze this curry. Just wait until its fully cooled then pop in a sealable container and freeze for up to 3 months. Defrost on the side overnight or in the microwave then reheat over a low heat in a pan until piping hot throughout. Hope you enjoy it!
Debbie