Maddie wrote :

I have tried in vain over the past 20 years to achieve the "spiced"
taste to the meat in my curries, even marinating and long term
freezing does not get the same restaurant results..SO WHY? I am now
despondant and need help pleeeeeeeeze. If you can shed any light I
will be most grateful; I like the taste of restaurant  curries even
if they are not that authentic in some cases.

Using a "restaurant-style" rather than an authentic Indian 
or Pakistani recipe is essential if you are trying to replicate that 
restaurant curry taste. Restaurant-style curries use a standard sauce 
as their base. This is my "Basic 
Curry Sauce" (BCS). Each curry then has its own spices and 
ingredients added to make it a unique dish.

In a restaurant the meat or chicken will be partially cooked in the 
BCS earlier in the day to save time later. The meat will then be 
chilled until needed. This, in effect, means that the meat will 
marinate in the BCS for some hours and will pick up spiciness along 
the way.

Meat for tandoori dishes (including tikkas) will be marinated in 
yogurt and spices but, because of the incredibly high heat in the 
tandoor oven, will not need pre-cooking. The meat will cook so quickly 
that the customer will not be kept waiting. The marination will be 
several hours and, again, the taste and texture of the meat will be 
transformed.

You will see that I don't suggested pre-cooking meat in my own recipes. 
That's really to keep the recipes simple. But, if you want extra spicy 
meat, try cooking it some hours earlier in a little oil and a few 
tablespoons of the BCS (plus added spices if you like), then chill it 
and finish cooking it later.