Tried this marinade out yesterday on some chicken breast which I barbequed over charcoal. Very nice indeed! Thanks, 976bar!

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.

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.

An excellent first post! Thanks from me for making this doc available!

Thought this was worth posting up.

Our local Tesco Extra is selling a variety of mature seedlings in 3-pot packs. There are various types of chilli peppers - scotch bonnet, cheyenne and apache - as well as tomato, aubergine and sweet capsicum peppers. They all seem to be priced around 1.50 GBP.

But a careful look at some of the prices show that many are reduced to 38p!

I grow my own chillies, but at 38p for 3 healthy plants, the opportunity was too good to miss. Well worth a look the next time you are in Tesco.

Tried this one last night, prepared strictly according to the recipe. Absolutely lovely! I'll be having Part 2 tonight!

Thanks, PanPot. 

Don't know about his fish, but he's got some bottle lol!  ;D

Superb! Thanks for your patience, natterjack - it's much appreciated. 

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!

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.