Yeah! Tried it all again without the salt and BINGO!  ;D only used about 1/8 tsp this time and the results where simply superb!
Made things again tonight but a veggie version for our lass and she demanded more! Not like her!!!
I've come on loads since reading the forum and will be looking for more ideas to improve things further..... Thanks all. Proper chuffed!

First of all, yes I got the chaat masala no prob... we have an abundance of outlets, all within 3 mile, selling just about anything your in need of....  Very handy!
Its possible that the base could have enough salt to carry over into the finished dish? Better to leave most of it out till I get to grips with it all.... (newby) That said we can probably agree that a full tsp may have over stepped the edible mark. You live and learn though and I'm really pleased up to now on my first attempt- with all your help.
Cheers  ;D

Without a doubt a truly tasty dish underneath, by far the most potential out of the ones I've previously kicked, gonna try again now I've made some notes.
Thanks all.

Well what can I say....... beautifully spiced, super consistency and would have been a superb curry if it had not have been for the heart stopping input of salt, I have found this with most of Kris Dhillons recipes (I know its a variation) but ooh!  the salty taste was so over-powering it was burning my mouth (in a salty way) I have edited this post because my first thoughts where written after a slight tasting and previous to the dish being served in full. I even doubled up on the sauce to try and calm things which I thought had done the trick but..... I was wrong!  :'(Its stripped the skin off my tongue! That said I know that underneath it will be gorgeous so I'm going to try it again with a quarter of the salt then add a bit if needs be.
Thanks Phil for the recipe because I know its a winner-
eugh! can still taste it!

Ok- the whole portion it is and I will report back later tonight with a full tum!
Super! 

Not saying they are the best- but the asian shops closest to me seem to stock mainly 'supreme' brand or 'east end'
Hope this helps

Cheers Phil
will give a try on my next go- I have bassar mix but no chat masala but should manage to get some no prob.
Can I simply half all the ingredients for a smaller appetite?
Thanks Spadge

Thanks all for the advice- First of all I will take on-board the ginger/garlic input so maybe do a 50/50 split with around 15 garlic cloves and just under 2" of ginger. Yes, they do sometimes taste a little bitter so frying the spices before adding will go out for the next batch.
I have noticed a slight carrot flavour but that could be in my imagination? dunno?
Would I be correct in thinking people are adding a potato just to thicken the sauce and not for the flavour? is this something I would be best to omit?
Finally the base came from various readings and I just adapted bits from each with no great knowledge of what the probable outcome would be.
Given that, I have a fair amount of the base left can someone give me a recipe that will let me know if its just a poor base or whether I'm going wrong in other areas.
What I mean is a fairly simple step by step recipe and cooking guide for say a chicken madras, dopiaza or bhuna.
I have a couple of batches of pre cooked chicken ready to go.
You lot are good and very helpful
Thanks again

PS forgot to mention the base has about 15 sprigs of fresh corriander... (1/4 of a bunch)

Thanks for the prompt reply-
While I'm asking about base sauces this is my latest

2 cups of veggie oil
8 medium dutch onions
4 star annise- remove after softening onions
25 cloves garlic
3" fresh ginger grated
1 large carrot
1 small potato
half green pepper
half tsp salt
add all above into pan one at a time, but cook the onions a fair bit first.
Cover and simmer

next..... add spices pre fried in a little oil or ghee (both)

1 tsp Cumin
1 tsp ground Coriander
1 tsp Turmeric
2 tsp Paprika
1 tsp Curry mild madras Powder
2 tsp fenugreek leaves
1/2 tsp Garam Masala
Rinse spice pan with 500ml chicken stock
Then add 2 chopped green chili's
400g tin chopped tomato's
cover and simmer
Blend until smooth

Am I going wrong?

Let me start by saying I am no curry wizard! and my skills are limited although I'm not totally useless- been trying for around 5 years so know a tiny little bit 
Thing is when I make a base sauce I generally do enough for 8-10 dishes, a lot to waste if it goes wrong! To give you an idea of my knowledge I only learnt the other week that garlic goes bitter if overcooked- doh! wondered what it was!
Now this might seem obvious to you but what id like to know is their an allround universal sauce recipe that can be used for a korma to a vindaloo? or say a masala to a vindaloo?
Think my favourite curries tend to be tomato based so a really good base to suit that taste would be nice.
Is their a base sauce that lots of you can agree on - tried and tested?
Please don't post loads of options to recipes for base sauces, just your absolute favourite that has done the test of time.
Might get shot for saying the Kris Dhilon one was not for me? Is it really any good? as it may just have been down to my cooking (lack of) skills.

Cheers Spadge