Sorry but im unable to find all my old notes, so i will post this very good Phall recipe.
Most of it is taken from Pat Chapmans Indian Restaurant Cookbook with amendments from my memory.
I will be cooking this tomorrow & hopefully the old cooking habits will come flooding back. I hope also to post some pictures.
This is the Oven version without a base, a base can be added, see below.
Please read all the way through before cooking.
Salt may be added but ive not included in ingredients or spice mix, read below.
Ingredients:1 1/2LB/675g Chicken Breast.
1 Large Onion, finely chopped.
8 cloves Garlic, finely chopped (you can use Galic paste).
1oZ /25g fresh Ginger, finely chopped (You can use Ginger paste)
3 tablespoons Oil.
Half a 400g tin tomatoes (A full tin makes this dish too rich) or 200g passata.
20 Fresh or dried chillies, Add more if you wish, but the taste will change, if you like extreme heat, use one of the chilli essences available online
Spice Mix:1 teaspoon ground Cumin.
1 Teaspoon ground Coriander.
3 Teaspoons chilli powder (more can be added, as some like the chili powder taste)
1 Teaspoon dried Fenugreek leaves.
1 Teaspoon Garam masala.
Method:Make the spice mix add a little warm water to help make a paste.
Chop Chicken breast.
Fry Onion, Garlic & Ginger until it starts to go golden brown in half of the oil, keep eye on this as the garlic tends to stick to the pan very quickly, keep mixing & stirring. Add spice mix, cook for further
5 minutes.
Add 200g chopped tomatoes/or Passata, half tin of water (200g) & chopped chicken breast cook for 5 minutes.
Added a 400g tin of water to stop it burning/catching. Pre heat oven at 400f/200c, Gas 6.
Add all cooked ingredients to a Pyrex or casserole dish (must have a lid)
Cook for 40 minutes. DONE!
Brief notes I can remember 
1. The art to the oven method is how the ingredients reduce & learning to achieve a consistency in ingredient reduction which in turn you will also learn to maintain consistency in flavour.
2. Reduce too much & it will turn out very thick, sweet & rich, not enough & it may turn out a little too bland, also you need to decide on the amounts of Salt to your particular taste.
3. I have made the above & added my base mix, this will just give more curry & also give you a texture closer to a BIR.
4. You can blend the ingredients also to give an even more authentic texture, but i feel that you should keep it simple, concentrate on consistency of taste first; the other aspects of the BIR are easier to achieve.
5. I haven