Thanks for the plug BAJ  .  Long may your son continue to enjoy your cooking and your chicken patala.  It's always good to hear that people continue to enjoy the results of the R&D that once used to be a regular thing on this site.  We have all benefited from the trials and tribulations of others here.  Today's media explosion of BIR info available only shows where we've got to.  It doesn't begin to show all the leg work done over the many years in the wilderness before we actually  got this far.

.... the chicken curry made last night was OK but nothing special. It’ll allow for a bit of experimenting.

We've all been here on many many occasions and continue to do so    It's all part of the joys of pursuing "the holy grail".

That naan is looking fairy sexy.  An almond, coconut and sugar filling and a brushing with syrup would certainly elevate it to the next level, or even  stuffing it with sheek kebab mince would do the trick.  Good job Rob.  The original Happy naan recipe really does take some beating. It never fails to deliver.

That's got my juices flowing for my leftover Chicken Bollywood Blast.  Saag looks good Rob.  Any recipe for it?

  I was having bangers and mash for tea but am now craving curry and rice.  Damn you Rob, I'm off to get gravy and chicken out of the freezer.  What's that red sauce over the samosas?

It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.

 
I hadn't thought of using the resultant stock in a curry. Worth exploring next time I cook tikka or tandoori