Topic: Roshney Chicken Recipe

[chriswg]

I just bought 1kg of the stuff for ?2 at the local Indian Cash and Carry. It says on the tin it is ideal for cooking and frying. As I mentioned above he didn't use a huge amount of it in the dishes, maybe a chefs spoon of it in liquid form. When he made the base sauce he used veg oil.

It was 100% definitely vegetable ghee though. He showed me the pot and the one I have bought it identical (Khanum brand).

I agree trans fats in big quantities are bad for you but they also make food taste good. If I have most of the ingredients I'l try and make a couple of curries with it this weekend and see if there is any difference.

Another point I picked up on was there was no use of spiced oil. Their base is very light on oil so there isn't any to separate off. Their curries very rarely have any sort of oil film on top of them when they are delivered.

[JerryM]

chriswg,

all real good stuff.

clearly as you say the secret in many dishes is the masala sauce.

the one thing that surprises me is the tamerind - which i'm big fan of. i'd purposely left it out of "creamy" dishes in the past.

[chriswg]

Yes it was a real eye opener, especially exciting as their curries are so good.

He said they make their own tamarind paste and will use a whole chefs spoon of it in a batch of masala sauce.

[solarsplace]

Hi Chris & Everyone

Finally managed to get over to Fleet and grab a Roshney Chicken. Did not ask for it extra hot as it was a work night - if you see what I mean . While I was at it, thought one should also sample their Bombay Aloo and some special rice.

Verdict - It the Roshney Chicken is fantastic. A real joy and well worth the money. Actually quite cheap for a signature dish.

The dish is obviously heavily indebted to the masala sauce the chef makes, and is lovely with chicken tikka, onions and small green chillis. The finishing touch of being topped by pan browed garlic in veg ghee finishes the dish with the most wonderful warm garlic aroma and taste.

Will defo get one in the future - extra hot next time too!

@Chris - If you like this, then you MUST try the Chicken Roshney Mirch over at the Mahaan in Farnham. You will love it! - I think it is better even than this Roshney Chicken. Although be careful if you ask for it extra hot as it is pretty vicious as standard.

[Malc.]

That looks really good.

[solarsplace]

Hi Axe

It was really good

Maybe we can post one to you?  ;D

All the best!

[JerryM]

The finishing touch of being topped by pan browed garlic in veg ghee finishes the dish with the most wonderful warm garlic aroma and taste.

Solarsplace,

much appreciate pics to know what we are aiming for. a tad too much oil for me but i'm in no doubt the curry underneath would not disappoint. just the inspiration i needed to get off pizza and go for onions.

ps our TA started me on the pan browned in their special garlic dish.

[chriswg]

Hi Russ,

I only just saw this post, sorry I missed it the first time round. That does look more oily than usual but maybe it was in transit longer than normal. Im glad you liked it, it is full of flavour and makes a Madras or Vindaloo look very 2D in comparison. I'll try the Mahaan version soon.

Chris

[George]

The Roshney is fairly simple with the trick being right at the end. He fried some garlic in a special cast iron pan, then when it was just browning he added some of the main pans sauce into it which caused a big flambee. The flambeed garlic was then added to the dish and quickly mixed in.

Many thanks for pointing out the use of this tarka approach. I made something approximating a Roshney this evening and the addition of the fried garlic at the end really lifted the taste. I didn't get a single flame, though, so I lost out on the undoubted flavour impact of flambe. The flame you created in the video was something else. I'm thinking of buying a smaller frying pan n(16cm or 20cm) so the flames from a domestic gas cooker might stand more chance of licking up around the pan.

[Derek Dansak]

Nice one to who ever posted those lovely photos of that reddish curry. That looks just like the high standard served at my favourite local takeaway.  Words cannot describe what i mean. But the picture says it all.   
    Whoever cooked that dish must be a true seasoned pro !  i can almost smell the aroma from here !