Thanks for the tips on the onion and pepper, I didn't fancy boiling them much!

Solar - yes it probably is a similar dish, searching for Roshni Chicken brings up more results. Chutneys describe is as: Cooked in exotic sauce with fresh garlic, sliced green chillies and garnished with fresh coriander.

I wont get a chance to order one this weekend as I'm out with the guys on a curry night tomorrow which means restaurants only. Chutneys only does takeaway. If we go to the Dhanshiri I'll order a Rezala and take a pic.

Okay so I'm going to try and work on replicating my current favourite dish - Roshney Chicken. It isn't on many menus but is similar to a Chicken Tikka Rezala.

Effectively, it is a slightly thicker than average garlicky curry sauce and usually come fairly mild, I ask them to make it Vindaloo Hot. The main ingredient is chicken tikka which comes in strips as opposed to the cubes they use in the other dishes. It also includes lots of lumps of green pepper and onion along with some fresh green chillies. It tastes absolutely divine!

So my questions are: If I add onion and green pepper, do these need to be pre cooked? If so should they be deep fried or boiled? The same question goes for the green chillies although I assume due to their size they go in raw, but at what stage?

For the first attempt I'm thinking of frying 3 tsp of garlic paste until it starts to brown then add in mix powder, chilli powder and some sliced garlic. Then add the base and green chillies and reduce right down (as per Curryholics Madras), then add onion and green pepper and the rest of the base.

It would be good to hear anyones thoughts on this, especially if you have tried a Roshney or CTR in the past.

Solar - you really need to try this dish from Chutneys. It's well worth the journey!

'It is incumbent on me to refrain from loquacity' x50 for talking in English.

That guy was a real pr1ck.

'I must not throw clay' x500 took a while too!

I don't suppose anyone has ever used one of these? I expect it wouldn't get hot enough to be of any real benefit to cooking but it's a nice idea.

http://www.amazon.co.uk/Weston-Mill-Pottery-Terracotta-Tandoori/dp/B0047P6KI0/ref=sr_1_1?ie=UTF8&qid=1296561471&sr=8-1

Hi Phil,

Once you crack the method it gets much easier. A lot of what Dip does in his video is good, he just rushes it for the camera. The pics that Axe took show really well what you are looking for - a very dry sticky batter that you can only really form with wet hands. It's hard making small batches because of the ratio of egg to onion which has to be correct or you end up adding too much flour in to get to the sticky stage.

Once you have the method down you can bespoke your own recipe. Like them spicy? Chuck in some fresh green chillies. Too much aniseed? Halve the amount. I did just that for a few batches and I ended up with this recipe.

One day I'll get around to making a video from start to finish to show how easy it can be.

Chris

I thought only the queen was allowed to eat swans. I like your thinking though. Do you marinade it first?

You mean you don't put sweetcorn in your Madras Solar? Must be another of those regional things.

Lol

I'm afraid you will have to make do with a link until I can upload this properly as an image. I'm sure there will be plenty of comments but this test really highlights the difference a good method can produce. Once you crack this, bhaji's become very easy to make and you can tailor them to your personal preferences.

https://spreadsheets.google.com/pub?key=0AoVG2JH0G1stdGV0aDcxeDVzNmZEczJGSUhPcXBkWmc&output=html

Received, thanks mate. I'll publish them when I get a chance to add them to the spreadsheet and upload them. It's tough getting a .xls file into a .gif or .jpeg to upload to the site. I usually convert it to .pdf then open in photoshop and save as a .jpeg.

If anyone has a better way I'd love to know.

Also, I know what you mean about cooking them wrongly. I had a nice bite of raw batter and onion when I tried Dips.