Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: chriswg on February 03, 2011, 01:06 PM
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Okay so I'm going to try and work on replicating my current favourite dish - Roshney Chicken. It isn't on many menus but is similar to a Chicken Tikka Rezala.
Effectively, it is a slightly thicker than average garlicky curry sauce and usually come fairly mild, I ask them to make it Vindaloo Hot. The main ingredient is chicken tikka which comes in strips as opposed to the cubes they use in the other dishes. It also includes lots of lumps of green pepper and onion along with some fresh green chillies. It tastes absolutely divine!
So my questions are: If I add onion and green pepper, do these need to be pre cooked? If so should they be deep fried or boiled? The same question goes for the green chillies although I assume due to their size they go in raw, but at what stage?
For the first attempt I'm thinking of frying 3 tsp of garlic paste until it starts to brown then add in mix powder, chilli powder and some sliced garlic. Then add the base and green chillies and reduce right down (as per Curryholics Madras), then add onion and green pepper and the rest of the base.
It would be good to hear anyones thoughts on this, especially if you have tried a Roshney or CTR in the past.
Solar - you really need to try this dish from Chutneys. It's well worth the journey!
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Solar - you really need to try this dish from Chutneys. It's well worth the journey!
I will, sounds lovely :P
Quite curious to know if Chutneys is similar the the Chicken Roshney Mirch from here: http://www.themahaan.co.uk/ (http://www.themahaan.co.uk/) in Farnham.
Their 'Mirch' version is absolutely stunning, and surprisingly hot as standard. Although the ingredients sound very similar. It is vaguely similar to a Jalfrezi I suppose, but the peppers and chilli's seem to be very finely chopped and there may be a little cream or yoghurt in the sauce?
Cheers
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If your going to pre-cook the onion and pepper Chris, i'd go with lightly frying it. I can't think of anything worse than boiled pepper. Though I would probably add these at the beginning then add the garlic and spices. Followed by the chillies and sauce etc.
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I make a lot of curries containing pepper and onion a bit like a korai.
Like Axe said I would gently pre-fry them to your desired texture. They will go a little softer in the sauce but not much.
Sounds like a tasty dish!
Paul
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Hi Chris
I presume you are going to order at least 1 of these dishes this weekend?
Can you take a good quality close up photo of it please so we can have a gander?
CHeers
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Thanks for the tips on the onion and pepper, I didn't fancy boiling them much!
Solar - yes it probably is a similar dish, searching for Roshni Chicken brings up more results. Chutneys describe is as: Cooked in exotic sauce with fresh garlic, sliced green chillies and garnished with fresh coriander.
I wont get a chance to order one this weekend as I'm out with the guys on a curry night tomorrow which means restaurants only. Chutneys only does takeaway. If we go to the Dhanshiri I'll order a Rezala and take a pic.
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Hi Chriswg,
I definitely agree with the others.
Add the oil to the pan, then add the green peppers, Onions and chilis. (I would split the chilis in half when frying or chop them to whatever shape you require).
Then add the garlic paste and spices etc on from there....
The rezala's I have had, have always been watery, mild, and of no real flavour to excite me at all. I believe they are made with adding red wine? Well the ones here are. There is also another one which escapes me for now but is made with whiskey. All "Chef's Specials" trying to create something different to the local opposition.
if you are going to create something that has more garlic, a thicker sauce with much more flavour, then I am all ears!!
I trust you will succeed in perfecting this :)
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I'm certainly going to give it my best shot. I order a lot of curries from Chutneys and they know me pretty well. I'm thinking about setting up a Saturday standing order ;D Hopefully I can nab 5 mins of their chefs time one day do grill him with a few questions.
The dish is a thick sauce and absolutely packed with flavour. It has 'the taste' more than any other curry I have ordered.
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I popped into Chutneys last night for a cheeky mid week curry and tried to ask the person behind the counter if I could speak to the Chef. He didn't seem to understand me but disappeared into the kitchen for a few seconds, shouted something in an Indian dialect then came back and didn't say anything else to me. I wasn't hopeful.
A few minutes later a young Indian chap comes bounding out. "Hi mate, I'm Azz, I hear you wanted a chat with me. I'm the head chef and owner here". He was a really nice chap and nothing like any other chefs I have met who are generally very difficult to understand. He must have been born in the UK or moved here very young. Either way he produces the nicest BIR food I have ever eaten, anywhere. And that is a very high accolade given my love of curry!
Anyway, he knew how I was when I mentioned my address. Not surprising given the deliver there every week. Unfortunately he had already cooked my dish when he came out - he said he had just tasted it "man that is hoooooot!" he said rather amusingly. He mentioned a Masala that they use in the dish that has 15 ingredients including coconut and tamarind paste. He then said that next time I want to order on a Mon or Tues to pop in and he'll show me how to cook it - result. I was lucky yesterday, he doesn't usually cook on Wednesdays if there is footie on the tele!!! If this is the next generation of Indian chefs then the country is in for a real treat!
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Anyway, he knew how I was when I mentioned my address. Not surprising given the deliver there every week. Unfortunately he had already cooked my dish when he came out - he said he had just tasted it "man that is hoooooot!" he said rather amusingly. He mentioned a Masala that they use in the dish that has 15 ingredients including coconut and tamarind paste. He then said that next time I want to order on a Mon or Tues to pop in and he'll show me how to cook it - result. I was lucky yesterday, he doesn't usually cook on Wednesdays if there is footie on the tele!!! If this is the next generation of Indian chefs then the country is in for a real treat!
RESULT :) :) :)
Excellent work 8)
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He mentioned a Masala that they use in the dish that has 15 ingredients including coconut and tamarind paste. He then said that next time I want to order on a Mon or Tues to pop in and he'll show me how to cook it
Now that is splendid news indeed. Your report back will be eagerly awaited.
** Phil.
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Nice one Chris, look forward to your reports. :)
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Solar - you need to order a Roshney Chicken from here this weekend. It would be good to hear your thoughts on it. For me it is the ultimate curry. Just make sure you ask for it extra hot if you like 'em that way.
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Solar - you need to order a Roshney Chicken from here this weekend. It would be good to hear your thoughts on it. For me it is the ultimate curry. Just make sure you ask for it extra hot if you like 'em that way.
Given your obvious enthusiasm for this specific Roshney Chicken dish, I hoped to stop off en route later this month, to try it, but I've now realised it's a take-away, so it's not really very practical!
(http://www.curry-recipes.co.uk/imagehost/pics/b056fb006a99d6948e6c1861e64e45e8.jpg)
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Hi
Well, hoping to try the extra hot version as soon as possible :)
I am hoping it will be as great as you say Chris.
George, considering the high praise / recommendation of this dish from Chris, perhaps it is worth ordering one on the mobile when you are 20 minutes away from Fleet and re-heating it later when you get home?
Cheers
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George, considering the high praise / recommendation of this dish from Chris, perhaps it is worth ordering one on the mobile when you are 20 minutes away from Fleet and re-heating it later when you get home?
Yes, that's not a bad idea. I guess many takeaway meals are in transit for about 15 minutes. I could probably open it up after 30 minutes at my destination. If re-warmed, do you think a 30 minute delay could knock the edge off the flavour, or would you expect most BIR curries to be as good after 30 minutes as after (a presumed) 10 minutes for Chris? My hunch is that it would probably be OK.
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Maybe take a thick-walled lidded expanded polystyrene box (http://tinyurl.com/curry-transporter) with you and place the containers inside, George; that should retain almost all of the heat over a 30 minute journey and avoid any degradation of flavour that might take place if you had to re-heat.
** Phil.
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BIR dishes taste great at any time, I've had many a curry, cold for breakfast in my undesirable youth ;D
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Curries mature overtime do they not. ;)
It's lunchtime and this is making me hungry. Do they deliver to Brighton. ;D
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Do they deliver to Brighton. ;D
No, but for a small fee [1], I could be persuaded to detour via Fleet & Brighton on my way to dinner in Tunbridge Wells this evening ;D
** Phil.
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[1] "Small" by my standards, that is ...
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Hi George, I'm certain the curry will be fine but the main problem you face is not having any poppadums left by the time you get home. I'm only a 2 min drive away and I get through at least 1.5 while driving ;)
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on my way to dinner in Tunbridge Wells this evening ;D
Show off. :P ;D
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I get through at least 1.5 while driving ;)
:D i'm only laughing so much as I do the same thing. :D
Make sure the Bhaji's are at the bottom of the bag! ;) 8)
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on my way to dinner in Tunbridge Wells this evening ;D
Show off. :P ;D
Nah : if I were wanting to show off, I'd have written Royal Tunbridge Wells ;D
(And I'd also have written "at Signor Franco's", which would have been a complete lie !)
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Maybe take a thick-walled lidded expanded polystyrene box (http://tinyurl.com/curry-transporter) with you and place the containers inside, George; that should retain almost all of the heat over a 30 minute journey and avoid any degradation of flavour that might take place if you had to re-heat.
Great idea. I'll make a container, especially for the Roshney Chicken and I'll post a photo here, soon. It's fortunate I happen to have some spare insulation block material lying around. These are lengths I'll go to in response to someone whose taste I trust. If Chris has just said he purchased the dish from that restaurant and ate in last night, but said nothing more - a bland objective statement - it would never have attracted my interest. It's only because he's obviously enthusiastic about it that I think it's worth checking out. I suggest it's similar for the way that recipes are written-up and presented.
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George, do you not have a small cool box kicking around? That will do the job for you.
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really hopeful on this one.
i presume the dish is what i think solarsplace mentioned in a previous post. i have it spelt "roshni" and on to "eat" list when i find it on a menu up north.
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George, do you not have a small cool box kicking around? That will do the job for you.
Yes - that's another good idea, thank you - I can probably use my insulation blocks to fill out the spare space in my medium-sized cool box. Or some of the vermiculite I bought for my tandoor project, before it was abandoned.
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I'm really feeling the pressure of the recommendation now! I'm hoping he will tell me how they make their exotic masala sauce, the rest of the dish should be fairly straightforward.
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I'm really feeling the pressure of the recommendation now!
certainly no need - whatever info will be more than we know now. it's surprising how even with just a little info "gist" then we should be able collectively to get something close enough to add to our recipes.
best of luck and keep expectations low that way no disappointment.
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I had a quick Roshney Chicken demo this evening. The chef is really good and he said the dish is his invention. It is different to a Roshni Chicken though. Roshni means 'light' Roshney in his dialect means garlic (I think).
The secret is in the massala sauce. He used a third of a chefs spoon of it in my curry, and a whole spoon in the CTM. The CTM was literally that, a couple of ladles of base sauce and some UHT milk. It tastes very nice though according to my wife.
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. This guys has some awesome skills as well as being a top bloke. He is hopefully going to start playing for our 5 a side team on Wednesdays.
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This guys has some awesome skills as well as being a top bloke. He is hopefully going to start playing for our 5 a side team on Wednesdays.
Roshney Rovers? :D
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Chris, you must be well made up, nice one.
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Amazing how infectious enthusiasm can be - I'm seriously considering crawling out of the Natterjak burrow and making a 60 mile round trip down the M3 to pick up a Chicken Roshney from Chutneys! Obviously once there I shall have to reveal to the staff that I'm another member of Chris's hot Roshney cult!
Chris - did you learn how to replicate the masala or is that a closely guarded secret?
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I think he is happy enough to teach me. Interestingly it includes Pataks Tikka, Tandoori and Kashmiri pastes. He also has a side business as a supplier to all of the other restaurants in Fleet. Every one of them uses the pastes. There was also coconut flour, ground almonds and tamarind paste.
If you guys want to give it a go try and find a day that works for a few people and you can come and eat them at my house rather than having to drive half an hour home. I'm sure Az will pop out to say hello and answer any questions.
Oh one other very interesting point, they use the KTC oil in the bases but they start every dish off with vegetable ghee.
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If you guys want to give it a go try and find a day that works for a few people and you can come and eat them at my house rather than having to drive half an hour home. I'm sure Az will pop out to say hello and answer any questions.
I have good friends in Hook, not too far from Fleet, one of whom is as keen on curry as I am but who can rarely indulge herself because her other half hates both the smell and the flavour ! I think she might really enjoy such an experience, so if this does ever look like becoming a reality please count us in (date and time permitting).
** Phil.
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P.S. Chris, what news of the Bombay Aloo group test results ?
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I'd be happy to join in a curry party if invited, but I guess Az has a conflict of interest preventing disclosure of too much inside info - think of the orders he might lose if we can all cook a perfect Chicken Roshney at home and don't need to buy from him!
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That is true, but I'm the only person on here that orders from there (as far as I am aware) and even if I could cook a perfect one I'm not sure I'd be bothered to start cooking after a long day at work on a Friday. The nice thing is, if you master the Roshney, the CTM is child's play.
Another interesting point he made was that you SHOULD burn the spices at the start. He added a bit of veg ghee to the pan, got it very hot then added the spice mix, salt (tiny amount) and a HUGE amount of chilli powder (half a heaped chefs spoonful). This was then fried on its own for a while before the masala and gravy were added.
Also, he had a container full of pre cooked onion and green pepper. I think they had been lightly fried in g/g paste in advance and left to cool.
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Hi Chris
Are you positive it was vegetable ghee that the chef used?
I read an article on the interweb (which I cannot find now) that was adamant vegetable ghee was pretty bad for you :(
Where as everyone raves about the benefits of butter ghee - quick example: http://ezinearticles.com/?Ghee---The-Secret-Ingredient-of-Quality-Indian-Dishes-At-Home (http://ezinearticles.com/?Ghee---The-Secret-Ingredient-of-Quality-Indian-Dishes-At-Home)!&id=937404
EDIT:
Quote: Make sure you buy ghee made from butter and not vegetable oil (AKA vegetable ghee). Vegetable ghee is cleverly disguised margarine flavored like ghee. It's full of trans-fatty acids which are destructive to your arteries and dangerous for your heart.
Article Source: http://EzineArticles.com/937404 (http://EzineArticles.com/937404)
Do you think there is a flavour reason the chef uses the vegetable ghee?
Cheers
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I think you have to be careful what you read and accept on the internet, especially when no real evidence is offered. The statement 'It's full of trans-fatty acids' isn't accurate and very misleading, it should read 'contains a small amount of trans fatty acids'.
Below are some examples for comparison, of the amounts of Trans Fatty Acids contained within 100g:
Trans FAs (g)
Veg. Ghee............1.05
Butter Ghee.........Nil
Dripping beef.......4.42
Veg. Oil blended..Trace
The article then says not to worry about the cholesterol, so for accuracy here are the figures for this too:
Cholesterol (mg)
Veg. Ghee............Nil
Butter Ghee.........280
Dripping beef.......94
Veg. Oil blended..Nil
This is information is from The Composition of Foods Integrated Datasheet available at the following link:
http://www.food.gov.uk/science/dietarysurveys/dietsurveys/ (http://www.food.gov.uk/science/dietarysurveys/dietsurveys/)
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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.
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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.
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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.
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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.
(http://www.curry-recipes.co.uk/imagehost/pics/1dbc638f0a158d9ee5fc904dc55e2670.jpg) (http://www.curry-recipes.co.uk/imagehost/#1dbc638f0a158d9ee5fc904dc55e2670.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/5ab6d83ff326fc8cc48d447c1be62c7c.jpg) (http://www.curry-recipes.co.uk/imagehost/#5ab6d83ff326fc8cc48d447c1be62c7c.jpg)
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That looks really good. :)
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Hi Axe
It was really good :)
Maybe we can post one to you? ;D
All the best!
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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.
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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
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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.
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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 !
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Hi all you could try this http://www.cook4one.co.uk/indian/chickenrezala.html (http://www.cook4one.co.uk/indian/chickenrezala.html)
I haven't tried this one yet but from the 25+ from the site i have tried i would give it a go.
If its not exactly what you are looking for its a start (maybe).
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Hi all you could try this http://www.cook4one.co.uk/indian/chickenrezala.html (http://www.cook4one.co.uk/indian/chickenrezala.html)
I haven't tried this one yet but from the 25+ from the site i have tried i would give it a go.
If its not exactly what you are looking for its a start (maybe).
I'm sorry but what's that Rezala recipe got to do with any interest in recreating Zaal restaurant's chicken roshney? The ingredients look as far apart as a recipe for apple pie.
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George,
there is no flavour gained from the flames - i'm not even sure it's an indication of cooking temperature either.
i can flame my wok on my gas bbq but it won't do curry.
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Hi all you could try this http://www.cook4one.co.uk/indian/chickenrezala.html (http://www.cook4one.co.uk/indian/chickenrezala.html)
I haven't tried this one yet but from the 25+ from the site i have tried i would give it a go.
If its not exactly what you are looking for its a start (maybe).
I'm sorry but what's that Rezala recipe got to do with any interest in recreating Zaal restaurant's chicken roshney? The ingredients look as far apart as a recipe for apple pie.
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Read the first line of the first post George. Do you actually read the posts before you post, and the Roshney is from Chutney's not Zaal restaurant.
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Unless I've missed it this was never written up as a full recipe. Although I cooked it at Zaal and we have the video I've yet to come up with a satisfactory facsimile at home, so if someone (Chriswg?) fancies giving the benefit of Roshney cooking experience I'm sure many would appreciate it. :)
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this is not quite to the video but what i've settled on:
ml
1 oil 60 1 chef (4 tbsp)
1 pre cooked chopped onion 60 1 chef
1 chopped pepper "green" 30 2 tbsp frozen if not pre fry
2 base 60 1 chef
2 mix pwdr 2.5 1/2 tsp
2 chilli pwdr 1.25 1/4 tsp
2 bunjarra 15 1 tbsp
3 masala 60 1 chef
3 base 240 4 chef
3 coconut flour 30 2 tbsp
3 single cream 30 2 tbsp
3 lemon dressing yes squirt
3 Zaal fried garlic yes
3 fresh coriander 15 1 tbsp
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Read the first line of the first post George. Do you actually read the posts before you post, and the Roshney is from Chutney's not Zaal restaurant.
You're wrong again. First, I'm fairly sure that Chris' aim was to recreate the dish made in Fleet by Chef Az. In between his first post (Feb 2011) in this thread and yours (Feb 2012), Chris himself had obtained a lot more information on the Roshney ingredients and method, so how can your link to a Rezala recipe be of much relevance? You're the one who should have read previous posts; not me.
Second, you say "the Roshney is from Chutney's not Zaal restaurant." This is plain wrong. I've never tasted it or been in either BIR, but their online menus show that you are wrong. Both places offer it. Here's a section of Zaal's menu, clearly showing that they offer Roshney Chicken:
(http://www.curry-recipes.co.uk/imagehost/pics/361d6a6c8093cdcd08af8a1054802fbb.jpg) (http://www.curry-recipes.co.uk/imagehost/#361d6a6c8093cdcd08af8a1054802fbb.jpg)