Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: natterjak on May 06, 2012, 08:25 PM
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Cooked myself a chicken tikka roshney tonight and even if I say so myself it was glorious! Some pics and a video below (which probably won't embed properly). Let me know if you can't see it.
(http://img521.imageshack.us/img521/2787/1336331740622.jpg)
(http://img40.imageshack.us/img40/4715/1336331802141.jpg)
Video:
Chicken Tikka Roshney (http://www.youtube.com/watch?v=V3JRsrUkGdI#ws)
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Working fine for me Natterjak.
I have been making Roshney like this
Chicken Roshney
1 TBSP Oil
6 Large Slices of Onion
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Very nicely done NJ ;)
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Hi UF,
Just going through your ingredients list, with the exception of the frozen chilli, how does this recipe differ to a Chicken Tikka Jal Frezi?
Edit: Just spotted the CTM sauce, my apologies ::)
Ray :)
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Nice one Natterjak. I take it the garlic tarka was added after you'd finished filming? You were obviously pleased with your results. How close was it to the Zaal CR?
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Hi Natterjack,
All looks very nice, but why didn't you post the recipe with the video? ???
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976, it's in the video description.
"A "chef's special" dish made with garlic, onions, red pepper, red masala sauce and pre-cooked chicken tikka meat. This is an authentic British Indian Restaurant recipe based on one I learned at Zaal Restaurant, Fleet.
Ingredients are 4 level tablespoon oil, 1 heaped teaspoon garlic and ginger paste, 3 large garlic cloves chopped, 5 small birds eye chillis halved, 2 level teaspoon chilli powder, 1 level teaspoon dried methi (fenugreek) leaves quarter teaspoon salt, 2 level teaspoon mixed spice powder (blend of turmeric, curry powder, coriander, cumin, paprika and garam masala), 1 chef's spoon passata (blended tomatoes), curry base sauce, 5 large chunks pre-cooked chicken tikka, 2 level tablespoon red masala sauce, pre-cooked onions and red peppers then finally a small handful of chopped coriander leaves. Phew... took less time to cook it than to type it..!!"
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Working fine for me Natterjak.
I have been making Roshney like this
Chicken Roshney
1 TBSP Oil
6 Large Slices of Onion
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Hi Chris
Great video, I think Az would say you have done the recipe proud.
Also complements to the camera itself - how it managed to stay un-fogged with all those beautiful clouds of Roshney vapour rising in to it... how is it suspended at such a vertical angle any way?
Regards
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Hi natterjak i am not using the red masala sauce from the Zaal restaurant i am using this http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0) and the base gravy sorts of takes the CTM thickness away from it, but still keeps the sweetness if you know what i mean, i make these regular for friends and family, quite a few and no complaints, well so far any way ;D
So what i have done is purchased a
Chicken Rushuni from Saj Balti Tower in Wednesbury.
Roshey from these
Eastern Spice in Great Bridge, Tipton They made this one has they didn't have it on their menu.
Balti Nite in Great Bridge Tipton, again they made this one for me, not on menu.
Curry Lounge, Bilston again made for me, not on menu.
Balti King this one was a takeaway again made for me, not on menu.
I am a regular to all these restaurants/takeaways so they didn't mind, they just asked "what you want that dish for", explained trying to make it at home.
So really that was the taste and consistency i got from these restaurants, i know these aren't Scottish Restaurants but i can only go on what i tasted and experienced from these places.
Cheers.
The amount of CTM sauce and base gravy varies from time to time.
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Hi natterjack, thanks for posting this video - after following the video demos I'm really keen to make a Zaal-style Chicken Roshney.
Can I ask a couple of questions? Was that the red masala sauce you added first, just before the base gravy and, is there a Zaal/Az recipe for the red masala sauce? I have searched for the recipe, but either I can't find it or it hasn't been written down yet.
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Hi naga
That was passata added before the base sauce. You could substitute tomato puree.
Recipe for Zaal red masala sauce is here: http://www.curry-recipes.co.uk/curry/index.php?topic=8313.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8313.0)
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Hi natterjack, Thanks for posting that info. I had read that recipe, but there seems to have been some confusion over the spoons used in making up the red sauce. One said chef's spoons, the other says tablespoons and the video showed dessertspoons.
As a relative newbie to this style of cookery, it all gets a bit confusing lol!
I noted the order of your ingredients from the video, but I didn't see you add the red sauce. Did you add the red masala paste to the base gravy before you started the dish? Also, there was some mention of a garlic tarka?
Sorry for all the questions!
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Hi naga. I added the masala sauce with the meat, at 2:25 in the video. It's been frozen into a 2tbs ice cube tray then defrosted again so it looks like a little block of sauce. Also I chose to add the garlic at the start of the dish, right after the garlic and ginger paste. I know Az ads his at the end, I've tried both ways and prefer the result when I add it at the beginning.
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Superb! Thanks for your patience, natterjack - it's much appreciated. :)
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I finally got around to cooking this dish for last night's dinner, and it gets a big thumbs up from me from start to finish!
I especially enjoyed the big garlicky hit on the palate and I'm looking forward to Part 2 tonight (because I made double portions!).
Thanks to natterjack and other contributors for bringing this dish to prominence on the forum.
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I think the credit is really down to chriswg, who first reported on it and hunted down details of the recipe from Az. The combination of garlic and a small scoop of red masala sauce does seem to work well indeed :)
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Can't disagree with you there, natterjack. It was chriswg's thread on the subject that perked my interest in the dish. I sent him a PM a few weeks ago requesting the recipe given that his original thread went down the pan due to some unnecessarily pointless remarks.
I imagine that he hasn't been online since as I never received a reply, but your video thread on the subject did the trick. Thanks again to all involved. :)
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As a relative newbie to this style of cookery, it all gets a bit confusing lol!
Welcome to the forum - 16 posts ago!
Like you, I'm frustrated with the lack of care in terms of how spoon measures are reported. It's nothing to do with the style of cookery though; just the style of the people involved.
It could be a cycling forum, say, and lack of attention to detail would make reports equally misleading and hopeless, like if someone said they cycled 120 miles yesterday but someone else thought it was nearer 60 miles, and yet another person was quite sure it was nearer 30 miles, and yet a discussion took off over how impressive it was to cycle 120 miles in one day.