Crack on with that recipe MA.  I'm on countdown now to exchanging my frying pan and chef's spoon for my size 3 heavies as  another bowling season looms in a little under two months  ;D  And the only curry eaten will be summoned via the phone  :

Wonderful account jb.  Obviously no secret or magical ingredients in this.  One question though.  The food colouring, was this a chef spoon, tablespoon or tsp?  I was quite gob smacked at the minimal amount of mint sauce added (1 tsp) versus the rest of the ingredients.  And did the chef give the tamarind block  a good squeeze out to exteract all the flavour, or simply pour off and use the liquid?  I think i'd really struggle to begin to scale this one down    All great stuff though.  Nice to see the naan balls resting and waiting for the evening service  ;D
This also begs the question re. the tomato puree tin.  What does he use this for as most if not all you've posted, he uses blended plumb tomatoes??  Keep up the good work Jason 

Quote from: Stephen Lindsay on February 22, 2016, 05:30 PM
ouch! 

or in CH's words, 'moreish'  ;D

Mr Lindsay, you know me too well.  Lurking under those tame looking finger chillis, is a hot heads delight 

Those roast dinners are really hitting the spot.  I just had to make do tonight with this again 

https://curry-recipes.co.uk/curry/index.php/topic,13805.802.html

A very productive day by all accounts with some great looking food thrown in 

I'll pass on the practical if I may CT but i'd sure like to try the end results    A bit chilly outside at the mo to play around.  I'll confine myself to the kitchen and knock up some Viceroy chicken for later  ;D

Geezah, you're banned  ;D  I don't do pizza but i want  a slice of that now.  I wish you lot did delivery 

Interesting article Frank.  You've highlighted two good reasons why it may be used in a BIRs and TAs.  As for the typical American studies linking one thing to another, only to say the converse some years later, I think people will need to make their own minds up.  One may tend to say they're a little over-reactionary  at times :

As intriguing as it may be, this thread is about garlic chicken from jb's TA and not the use /  worth of vegetable ghee.  If you wish to continue the debate on its use, please start another thread in the appropriate section of the forum or better still, add to those that already exist.

Quote from: fried on February 14, 2016, 07:40 PM
By me I mean the missus, as she won't let me touch rice.

Lol

Quote from: Gav Iscon on February 14, 2016, 07:27 PM
We like photos Steve, even if its just rice 

Here, here

And using an electric hob, that's why i perfected the oven method.  Tried several times to cook it on the hob and failed miserably.  Oh for a gas hob when i first moved in.  But after 20 years, I soon learned how to get round the initial problems  ;D  Still would love a gas hob though  :