Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: ifindforu on February 05, 2012, 12:46 PM
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Was watching my Boise's wife making their style roast chicken the other night i had a portion of here it was Delicious
in my observation this is what i saw
about 500 ml tub of yogurt,add to it 3 desert spoons of Jaipur garra masala,,2 desert spoons of kashmir masala
half chef spoon of ginger garlic no colour/use chicken thighs with skin removed marinade for 4 hours or longer
.Now they were put in a wok of oil and cooked that way for about 30 mins stirring occasionally.now remove from
wok and fry in a frying pan with a desert spoon of methi and fry for about 15 mins hope you try and have good luck with it
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Hi Terry
Chicken Roast
A famous Bangladeshi dish, enjoyed it many times over the years, especially at weddings and Eid celebrations.
My recipe is a bit different, where the spicy fried chicken
is added to a dry Bhuna style curry.
Really Lovely Grub ;D Thanks for posting
cheers Chewy
(http://www.curry-recipes.co.uk/imagehost/pics/ff5bcfaee2699f4ff2916d0e3e7f2758.jpg) (http://www.curry-recipes.co.uk/imagehost/#ff5bcfaee2699f4ff2916d0e3e7f2758.jpg)
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Hi Terry
Chicken Roast
A famous Bangladeshi dish, enjoyed it many times over the years, especially at weddings and Eid celebrations.
My recipe is a bit different, where the spicy fried chicken
is added to a dry Bhuna style curry.
Really Lovely Grub ;D Thanks for posting
cheers Chewy
(http://www.curry-recipes.co.uk/imagehost/pics/ff5bcfaee2699f4ff2916d0e3e7f2758.jpg) (http://www.curry-recipes.co.uk/imagehost/#ff5bcfaee2699f4ff2916d0e3e7f2758.jpg)
thats when i saw it done was for one their celebrations,she used halal whole chicken cut into joints but i used thighs which were realy tasty ill give yours a go chewy thanks
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Hi Terry
Chicken Roast
A famous Bangladeshi dish, enjoyed it many times over the years, especially at weddings and Eid celebrations.
My recipe is a bit different, where the spicy fried chicken
is added to a dry Bhuna style curry.
Really Lovely Grub ;D Thanks for posting
cheers Chewy
(http://www.curry-recipes.co.uk/imagehost/pics/ff5bcfaee2699f4ff2916d0e3e7f2758.jpg) (http://www.curry-recipes.co.uk/imagehost/#ff5bcfaee2699f4ff2916d0e3e7f2758.jpg)
Hi Chewy,
Could you post your recipe please :)
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My recipe is a bit different, where the spicy fried chicken
is added to a dry Bhuna style curry.
Chewytikka,
me too on please please "post the recipe" - specifically the bhuna style curry. would love to give it a go.
i'm really keen on any sort of cook in the pot dishes and this sounds very tasty.
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Hi Jerry
This is what I call a freestyle curry, in that I don't have a documented recipe written as yet. (All In my Head)
I'll make it again today and document it as I go.
Won't bother with the Video as it takes around half an hour and would be a bit boring.
A very cheap and tasty meal. I usually pay a quid for 2 Chicken leg quarters
and the Bhuna is usually onion and capsicum and whatever else is lurking about.
I'll post this on a new thread as I think people should give Terry's recipe a go and
give him some feedback for sharing another recipe. ;)
cheers Chewy
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Chewytikka,
much appreciated. freestyle shows it's quality for me.
for sure going to be essential to try Terry's recipe
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Hi Jerry
I've put together my recipe for Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php?topic=7846.msg68680#msg68680 (http://www.curry-recipes.co.uk/curry/index.php?topic=7846.msg68680#msg68680)
Very Tasty Traditional Bangladeshi Dish and costs under 2 quid to make.
cheers Chewy
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had to give the bengali chicken a go. was not disappointed - a keeper for sure.
i know thigh meat is the ideal meat for this but down to availability i used breast - method was as i would for tikka.
i made a 0.5 batch for a 1st go as i only needed 1 off albeit large breast (to go in staff curry). the amount of marinade would have done at least x2 and probably x3 (nb only used 30ml yogurt).
the only difficulty i had was getting the methi into the recipe with the meat on the BBQ - not as good a using a wok/frying pan (as spec method). it's no good putting the methi into the marinade.
going forward i would not use the BBQ again for this dish. i know from dippies biryani how good the methi becomes during the hot fry and this did not work the same on the BBQ.
i will try my wok to pre cook and and also to finish fry - as per the spec method.
(http://www.curry-recipes.co.uk/imagehost/pics/42c5afcd23a3b3d74f8cade07f6c6ed2.jpg) (http://www.curry-recipes.co.uk/imagehost/#42c5afcd23a3b3d74f8cade07f6c6ed2.jpg)
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Hi Jerry,
Have you thought about initially frying the Chicken in a wok to seal it and to ensure that the methi sticks to the meat, then finishing off on the BBQ for that smokey taste? :)
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976Bar,
appreciate the thought. i should have said that my bbq is gas and does not produce that taste like the proper coals bbq. it's a compromise that i've grown to live with - i'm cooking in 10mins without any effort.
on the cooking method and in general i'm always searching for the easy method until it affects the quality. this was one of those occasions.
my kitchen gas hob is 3kw and i can get the wok a decent hot.
if anyone is wanting to get the best result then exactly as you suggest would be it for me too. the trouble is then for me i would have to switch to thighs and eat it as a starter. putting it into the staff curry would be a crime.
best wishes,