Steve Grace was kind enough to recommend a Pat Chapman recipe for
Chicken Tikka Masala (CTM) from his book "Bangladeshi Restaurant
Curries".

If specifically after the typical taste of a UK restaurant style CTM,
has anyone found specific brands of pastes which give the closest
result? Perhaps you even know which brands of paste your local
restaurant use! Or is is best to go through the long-drawn-out process
of making Pat Chapman's various pastes at home? I assume the mix of
paste could have a significant impact on the final flavour.

The items I refer to a

1.5 tablespoons bottled mild curry paste
1.5 tablespoons bottled tandoori paste

Which brands give the restaurant flavour?

The Pat Chapman recipe also mentions:
1-tablespoon vinegar, any type

Is any type better than another? White wine or basalmic vinegar
perhaps?

Regards
George