I watched the videos, and they all showed a closeup of a flat-bottom wok and hands adding ingredients.? There was no sound, at least on my computer.? The list of ingredients crawled along the bottom.? Often a domed wok-lid was used to cover the curries.? The most interesting thing was that the chicken was added to the curry raw.? It wasn't cooked in any way before adding!? Also, the onion bhaji batter was kneaded by a rubber-gloved hand to soften the onion before frying.? That probably puts some onion juice in the batter, which might be nice.?
I see their curry recipes use 100 ml oil for 4 servings.? Also, they use yogurt for chicken tikka, but I think this forum is leaning toward a yogurt-free tikka as the authentic one.?