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#102
Rogan Josh / Re: Chicken Rogan Josh
March 01, 2008, 01:37 PM
#104
Rogan Josh / Chicken Rogan Josh
February 29, 2008, 08:36 PM
Serves 1
--------
[Ingredients]
1 tbsp x Rice Bran Oil
1 tbsp x Butter Ghee
1 tbsp x Rogan Josh Masala
1 tsp x Chile Powder
1 tsp x Paprika Powder
1 x Chicken Breast (diced)
1 x 250ml Balti base sauce (preheated)
1 tbsp x Tomato Paste (mixed with 1 tbsp water)
4 tbsp x Chopped Tomatoes
2 tbsp x Finely chopped onions
1 x Garlic Clove (finely chopped)
1" x Fresh Ginger Root (finely chopped)
2 tbsp x Fresh Chopped Coriander
50ml x Fresh Yougurt
[Method]
Nb: At all steps use the chef's spoon and press everything into the pan in a circular motion,
making sure nothing sticks at any point.
1. Heat the Oil and Ghee in the pan.
2. Add the Garlic and Ginger and fry until it starts to brown.
3. Add the chopped Onion and fry for about 30 seconds.
4. Add the tomato paste and stir through.
5. Add the chicken and continue cooking for about 5 minutes
6. Add and fry the spices for about a 30 seconds, again making sure that nothing burns or sticks.
7. Add a little base. And keep adding more as it starts to cook off and oil rises, until it has all been added
8. Once it starts to thicken a little check the chicken is ready, add the Yougurt and Coriander for 30 seconds.
Done.
--------
[Ingredients]
1 tbsp x Rice Bran Oil
1 tbsp x Butter Ghee
1 tbsp x Rogan Josh Masala
1 tsp x Chile Powder
1 tsp x Paprika Powder
1 x Chicken Breast (diced)
1 x 250ml Balti base sauce (preheated)
1 tbsp x Tomato Paste (mixed with 1 tbsp water)
4 tbsp x Chopped Tomatoes
2 tbsp x Finely chopped onions
1 x Garlic Clove (finely chopped)
1" x Fresh Ginger Root (finely chopped)
2 tbsp x Fresh Chopped Coriander
50ml x Fresh Yougurt
[Method]
Nb: At all steps use the chef's spoon and press everything into the pan in a circular motion,
making sure nothing sticks at any point.
1. Heat the Oil and Ghee in the pan.
2. Add the Garlic and Ginger and fry until it starts to brown.
3. Add the chopped Onion and fry for about 30 seconds.
4. Add the tomato paste and stir through.
5. Add the chicken and continue cooking for about 5 minutes
6. Add and fry the spices for about a 30 seconds, again making sure that nothing burns or sticks.
7. Add a little base. And keep adding more as it starts to cook off and oil rises, until it has all been added
8. Once it starts to thicken a little check the chicken is ready, add the Yougurt and Coriander for 30 seconds.
Done.
#105
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Rogan Josh Masala
February 29, 2008, 08:30 PM
4 x Large Black Cardamom
8 x Green Cardamom
8 x Cloves
4 x Bay Leaves
2 x tsp Coriander Seeds
2 x tsp Fennel Seeds
2 x tsp Ginger Powder
1/2 x tsp Tumeric Powder
4 x tsp Chile Powder
2 x tsp Paprika Powder
Roast everything seperately and then grind.
This is used for a proper authentic Rogan Josh dish
8 x Green Cardamom
8 x Cloves
4 x Bay Leaves
2 x tsp Coriander Seeds
2 x tsp Fennel Seeds
2 x tsp Ginger Powder
1/2 x tsp Tumeric Powder
4 x tsp Chile Powder
2 x tsp Paprika Powder
Roast everything seperately and then grind.
This is used for a proper authentic Rogan Josh dish
#106
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from vist to Saffron
February 28, 2008, 01:54 PM
my bad.... apologies ;D
#107
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from vist to Saffron
February 28, 2008, 01:42 PM
metal take away are not microwavable for defrosting tho
#108
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from vist to Saffron
February 28, 2008, 11:43 AM
I just freeze 250ml portions in freezer bags.
#109
Madras / Re: Balti Chicken Madras
February 27, 2008, 05:36 PM
Nice One. I am only allowed to make Curry at weekends so need to wait till friday night until I can do some more 
argh
argh
#110
Lets Talk Curry / Re: How to Get That BIR "Smokey/Toffee-Like" Taste (Illustrated!)
February 26, 2008, 03:40 PM
When you get it clean any coating off it - most iron woks come with a black tar stuff on them to protect from rust. This is the only time you will ever use detergent on it.
Heat it up very high - use a paper towel to rub oil all over it. Heat again for a while and let it cool. Repeat several times.
Anytime you finish using the wok - clean it under hot water but not with soaps or detergents. Heat it up. Coat in oil. Put back on heat and let it cool. A lot of places wipe it clean with water and just put some oil on it straight away - needs to be used a lot to do this and it is less hygienic I think - the additional heat after the clean should be enough to kill bacteria.
Heat it up very high - use a paper towel to rub oil all over it. Heat again for a while and let it cool. Repeat several times.
Anytime you finish using the wok - clean it under hot water but not with soaps or detergents. Heat it up. Coat in oil. Put back on heat and let it cool. A lot of places wipe it clean with water and just put some oil on it straight away - needs to be used a lot to do this and it is less hygienic I think - the additional heat after the clean should be enough to kill bacteria.