The chicken was largely for Carter's benefit, since it is his favorite item at Indian restaurants. I was sort of following two different recipes and it turned out fine, although the sauce could have been smoother. I would puree the tomatoes more next time, and it would have been better if I could have grilled rather than broiled the chicken. In fact, it would have been better had I just made chicken korma, but this was a nice change.
The samosas were also cobbled together from a couple of sources. The bad: WAY too much leftover filling, and the dough was super hard to work with. I partly blame myself for bad technique and partly the dry cold house. I baked them instead of frying and they are tasty if ugly.
The so-called pakoras were really just cauliflower fritters that I adapted from SK, using seasonings from a cookbook I brought home called "Chai, Chaat and Chutney". I would have liked them to be crunchier (more oil?) and there was a smidge too much fennel.
The naan was from Made in India, as was the date-tamarind chutney. Both were great. The cilantro chutney was from Chai.... and was fine.
Overall very good and a pleasant way to spend the afternoon (except for so so so so many dishes). Made in India seems to be the winner for reliable recipes.
