Hi Mark

I've also found that it's important not to over boil the chicken. After boiling point has been reached I lower the heat to a gentle simmer for 10-15 minutes and then allow the chicken to cool in the cooking fluid.

Thanks very much for making this available!

I had the same problem and had to exercise considerable will not to scoff the lot last night. I'm going to reheat in the oven today to see how this affects the all-important crispiness.

Hi Phil

Did you obtain the adequate level of crispiness? I ask as I've just tried a recipe (from the book 100 best balti curries)that involves using rice flour and deep frying twice. I only deep fried the once but was still pleased with the crispiness.

What a fascinating find. I'm really looking forward to hearing more.

In the meantime, the reference to karela rang a bell. I realized I had come across a couple of recipes last week that use karela (though not as a tenderiser) in D. Lowe and M. Davidson's 100 best balti curries

The food looks truly astonishing ... mmmm I'm going to have to get a T-A in now...

The price does seem prohibitive especially as you can't do other forms of tandoori cooking with this machine.

I guess they spike the nan to stop it inflating too much. It's interesting though that this isn't necessary with a normal tandoor.

No idea what the spray fluid is ....

Indeed, I should have said that it was Stephen's photo that inspired me to take a look at alternatives to a tandoor.

I'd go one step further and say that the texture of Stephen's nan (it seems more fluffier) looks even better than what this machine can do 

I've just come across this roti/nan oven:

http://www.rotoquip.co.uk/roti%20machine.html

It looks interesting, but I'm not quite convinced the result for nan breads would be as good as with a tandoor.

Has anyone come across one of these or seen one in use in a restaurant / takeaway?

It's a fine technique, that really is the best non-tandoor cooked nan I've seen!

Thanks for passing on the tips!