Topic: Chicken Tikka Roshney

[natterjak]

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.





Video:
Chicken Tikka Roshney

[Unclefrank]

Working fine for me Natterjak.
I have been making Roshney like this



Chicken Roshney
1 TBSP Oil
6 Large Slices of Onion

[emin-j]

Very nicely done NJ 

[Razor]

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

[curryhell]

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?

[976bar]

Hi Natterjack,

All looks very nice, but why didn't you post the recipe with the video? 

[natterjak]

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..!!"

[natterjak]

Working fine for me Natterjak.
I have been making Roshney like this



Chicken Roshney
1 TBSP Oil
6 Large Slices of Onion

[solarsplace]

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

[Unclefrank]

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  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.