Topic: Chicken Roshun v Garlic Chicken

[Curryking32000]

Does anyone know If there is a difference between Chicken Roshney and Garlic Chichen?  I know that Roshney means garlic in A certain language (can't remember which one) and it is known under other names and spelling but is it basically the same dish?

[chewytikka]

Roshney is a Chefs Special dish, with Red Masala and Green Chillis, finished off with a fresh Garlic Tarka.
An Example being AZ video.

Roshun Chicken and Garlic Chicken mean the same, how its cooked depends on the cook.
But its all about Garlic -AKA- Roshun

cheers Chewy

[icemanfrosty]

https://www.youtube.com/watch?v=WY6DCPICKas

Hope this helps

[Curryking32000]

Roshney is a Chefs Special dish, with Red Masala and Green Chillis, finished off with a fresh Garlic Tarka.
An Example being AZ video.

Roshun Chicken and Garlic Chicken mean the same, how its cooked depends on the cook.
But its all about Garlic -AKA- Roshun

cheers Chewy

-----------------

Thanks Chewy,  yes I meant to say Roshun not Roshney.  I notice some use chopped onion as in Bhunas and some leave it out.  I suppose it depends on the chef.

[curryhell]

The roshney chicken as cooked at Zaal in Fleet as shown in the other video is superb and is cooked just like CT says. 
But this may be what you are looking for.


http://www.youtube.com/watch?v=p8VpCC7TRZc

One of my locals does a chicken roshni  -  fresh cloves of garlic and onions cooked in chefs special sauce.  I also noticed a few curry leaves floating around in this and i'm damn sure there was a hint of shatkora pickle thrown in for good measure 

[JerryM]

much appreciate curryhell's video on this. it feels like the basics of the dish are there - i know only by taste in BIR. for me it's like garlic yet quite different.

i've only eaten though at 1 place and still have it to ask at. there is a taste in the dish that i don't know and that's what sets it apart.

chewytikka has posted a recipe/video which is going to be my starting point. at mo i see little point in trying until i find that taste differentiator. anyone's thoughts from their experience of eating the dish in BIR much appreciated.

i feel it's something almost from a jar, something like shatkora but i've not cooked with it either so i just don't know.

[Secret Santa]

Jerry I haven't had it in a restaurant but my guess, given how the BIR trade seems to be progressing, is that it'll probably be something like Pataks garlic pickle or some other brand.

[JerryM]

Secret Santa,

many thanks - appreciated. i will give it a try. i can't even describe the taste. i am pretty sure the place is not Bangladeshi. the place is North Street BB4 7LX which is 30 miles for me. very nice curries. i'm hopefull they may give me an idea when i finally get back there.

the BIR trade must be under some financial pressure (too many) and as you say a lot are dropping down the league fast (they may never have been up there to start with).

i'm not sure the jars are all to blame though - as i must confess to keeping (tikka, tandoori, kashmiri pastes) for tikka, balti (for mogul not for use in balti), chilli chutney and green chilli paste. i've recently added shatkora (not tried) and a very nice bottle of pomegranate molasses.

i hope i'm not on the slippery slope

ps i'm still making your chilli sauce

best wishes