I will indeed. Somewhat preoccupied at the moment trying to get multiple medications into my cat twice a day (he has severe respiratory problems) so little time to cook curries, but when the opportunity arises a further attempt at Bob's bhuna is indeed on the cards.
(Update) So, having successfully administered the last of the day's medication, I am now defrosting a free-range chicken breast with the aim of producing my second 976bar Chicken Bhuna. The only change I propose to make from last time is to increase the amount of Kasoori methi; as there will be only 50% of the chicken that I used last time, I am hoping that the flavours will be more intense.
(Continued). I regret, no improvement. The sauce (if I may use that term for a dish that is supposed to be dry) had quite a pleasant flavour, although whether it was the true bhuna flavour that I am seeking I am less sure. But that flavour simply did not infuse itself into the chicken. I cannot help but feel that for a dry-cooked dish such as chicken bhuna, using pre-cooked chicken is not the way to go. Pre-cooked chicken in a rich sauce is one thing, because (a) one picks up a great deal of flavour from the sauce, and (b) the flavours from the sauce infuse themselves into the chicken. But for a dry-cooked dish such as chicken bhuna, I think that fresh chicken will be the way to go. I shall try that next time
** Phil.