Sverige, I can read the fractions. Must be a problem at your end.
The Murgh Makhani from the Balti book and the CTM I made were both nice, very rich but spice heavy even though not spiced a lot in final assembly. This must have transfered over from the tandoori Masala used on the chicken. To be fair, I did not use the author's recipes for the tandoori or tikka. As unclefrank says, don't use tandoori or Tikka, or if was to do it again, I would make low spice versions of them.