Curry

[Fretless]

With Chicken Tikka you marinate the meat in a yoghurt-based spice mix. The yoghurt penetrates into the chicken taking the flavours with it.

Then bake/grill with serious heat.

[Geoff.R.G]

I find beef needs hammering out, before cooking, to be tender in a curry.

If you use decent beef it comes out fine without tenderising. Alternatively a very effective way to tenderise meat is to freeze it.

[slinger]

Another tip/trick is to always remember to carve your beef (if you're cooking a joint) "against the grain" so you're cutting through the muscle fibres instead of in the same direction they run. This makes for easier chewing. If you're not sure what the actually means, try Googling it.

[EDIT]
I've just reminded myself of a couple of other tips, as I'm currently preparing a hunk of beef to go into my new Ninja Foodi... Always let your meat come up to room temperature (although people argue over this one) before you start messing around with it, and after cooking, always "rest" the meat before carving/serving it.