Hello.
So, here I am, a newbie to this site and my first comment.
First attempt too at this dish and I was so impressed I had to get involved.
Hopefully a few piccies will attach somewhere...? First apology (see later) to those who shudder at the charred nature of things, but I like it that way :-)
I followed the recipe to the letter ....except:

• I used Pataks Tikka paste as a substitute for the three different pastes that are in the recipe (Inadequate store cupboard at the time of prep, but it seemed to work).
  However, to compensate for any deficiencies in this approach, I experimented with 1/2 tsp of "TRS Tamarind paste"
  Cooked under a grill at full chat (no pun intended!).

Naan bread was courtesy of "Uncle Buck" : http://www.curry-recipes.co.uk/curry/index.php/topic,6282.0.html - first attempt here too. ...and absolutely spot on. I like 'em thin and crispy but, with feedback,  next time will try to be less heavy handed with the rolling pin as "shewhomustbeobeyed" and "Sonandheir"" said they'd like more dough...
Mint sauce was a cupboard concoction comprising of yoghurt, finely chopped coriander, Colemans Garden Mint, garlic and ginger paste, a splash of good 'ol Pataks Tikka Paste (keep the flavour theme running), mango chutney, salt and finely lemon juice to thin it a bit.
..and that's it.
Given the previous few pages of comment's, am I allowed to use the word "nuts"?
If so, Chewy, your recipe is the duck's nuts! You, sir, are worthy of your ranking on this wonderful site and I humbly doff my cap to a master.
If "nuts" is in any way offensive, I offer my humblest apologies!
Second piccy is a somewhat disappointed third member of the family who was only left with my thin naan by way of compensation (note the otherwise empty plates)!
In summary, this surpasses anything I have yet to experience at a BIR and thoroughly recommended.