Topic: Chicken Tikka Roshney - Zaal - Az - Cooking Lessions

[JerryM]

roshney recipe as i have it. in the video the masala sauce goes in after the base and tomato 1/4s are added.

also i can't decide which version i like - either pre par boiled chopped onion as per the recipe below or pre fried onion which i add after the base (like in the video). both are very good.

[JerryM]

i'm still struggling on getting this garlic magic. i can get the taste in the pieces of garlic no trouble.

on my 1st go i somehow managed to get the garlic taste into the sauce. is anyone else getting this part to work.

re checking the video - things jumping out:

1) pre heating the pan - it's not this but have found the more the pan's pre heated the better
2) "burning at the right moment" - i don't think it's this. i've not timed how long but gut feeling over 15 sec c/w 35 sec in video. i stop when i get the 1st smell of burn - the type of burn smell you don't want
3) the sprinkle of salt - i've not done this feeling i have enough salt in the rest of the dish
4) not enough garlic - i'm using 3 off cloves but perhaps looks less than in the video
5) crushing garlic with back of knife - not done this as i like to see good slithers in the curry

thoughts from anyone who's cracked it appreciated.

forgot
6) i might be burning off the garlic fried oil - meaning i need to cook the dish after the base has got in a lot more before adding the garlic (~1 min only in video)

[Unclefrank]

Hi jerry regards to the garlic frying at the end i add a  small pinch of crushed curry leaf just after the salt is added and then fry for a few seconds and pour over the finished dish.
Worked for me the last couple of times i have made this dish.
Hope it helps.

[curryhell]

Sorry Jerry.  Whilst i was present I didn't focus too much on the garlic tarka cooking but i could not be off noticing it just before it got added to the dish ;D.  Maybe Natterjak can help on this one.  Failing that you could always pm the Roshney expert - chriswg.  I'm sure he'll be able to answer your queries

[JerryM]

Unclefrank/curryhell,

many thanks. given what you say i think i'll add in the salt. after that i'll up the amount of garlic. i am very close to being sorted.

i've spent a lot of time trying to get the fried garlic right in the past without success until this video.

have had a quick bash at the garlic frying on my domestic hob which was interesting. the garlic pieces using the zaal method taste just as "bad" as i've experienced in the past. in fact it's quite amazing how bad they taste and a miracle how this changes to the complete opposite in the fried dish. this trying out on the hob suggested that it's not the oil, deglaze, temp or timing of the garlic cooking.

what i now think to be the case is that the salt causes the flavour to come out of the cooked garlic when it reheats in the main dish. time will tell.