Personally, I don't see much difference.

I've tried many - plain steel woks - plain steel karahis - non stick woks etc etc.

I've settled for an anodised wok with a wooden handle.

It does the job for me

It sure was, Les - would put some of our Jedi Spice Masters to shame

This was the first episode I'd seen in the series and I thoroughly enjoyed it.

It was this kind of thing that first got me interested in Indian food 30 years ago after chip shop curries and Chinese curries had put me right off (anyone remember Vesta?).

Now I'm embarking on a new and exciting restaurant-style trip, but it's a good reminder to see where most of the modern techniques came from.

I phoned Tesco earlier and the don't have any immediate plans to start stocking goat

and that was for three portions btw............

Yeah - might reduce the cream a tad next time. I could feel my arteries clogging up with each mouthful.

But yum!!

I'm only really writing this here so I can remember what I did

Made a very nice Butter Chicken tonight but, sadly, Mrs Garp's camera batteries were flat, so no piccies. Will make it again though and post some.

Marinated chicken pieces overnight using CA's Tikka marinade.

Made some of Stephen's Stage 2 Makhani sauce.

Fried off the chicken pieces to seal and set aside.

Heated 400ml TCS base and mixed in Stephens stuff.

Added the chicken and simmered for a bit.

Added 130 ml of double cream, a half tsp of garam masala, 1 tsp fenugreek powder and small piece of creamed coconut.

Reduced down a little then, added 100g butter and incorporated into sauce.

Simmered for 5 or 10 mins (any longer and I've found the butter starts to separate) and served with parathas and rice.

I have to say, it was awesome. Not as red as some butter chicken I've had - but a rich orange (I've had some like that too - regional variations I guess).

All in all - superb. Thanks to CA and Stephen for their part in it.

Anyway, I can now save this to my favourites and refer back as necessary

Gaun yersel Andy

I fancy a go at these (once I acquire a tawa)

Is this the origin of this recipe and is the guy in saying 'curd'? ...... and is that oil?

http://www.youtube.com/watch?v=w0FBc7-Acs8

Cheers,

Garp

Sorry but didn't watch it when I saw Lenny Henry was in it.

To me, Lenny Henry is to comedy what Pat Chapman is to curry

Recipe to follow