Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Rogan Josh => Topic started by: loveitspicy on October 16, 2011, 01:13 PM
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Chicken Rogan Josh
Serves 2 small portions or 1 large
Ingredients
140grms pre cooked chicken
300 ml base gravy (I use 3 ladles)
75 ml oil
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Now that is one nice looking curry. Great photo. :D
Will add this to the never-ending list of recipes to try. Thanks for posting.
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Just tried this recipe. :)
Came out really tasty, although I increased the simmering time at the end to about 5 minutes (before adding the koriander and joghurt). The colour wasn't as red as in your photo, but maybe that's to do with your flash.
Anyway, thanks for the recipe!
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Looks great - Rogan Josh is not on my usual list of recipes but this is one I will try.
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Just tried this recipe. :)
Came out really tasty, although I increased the simmering time at the end to about 5 minutes (before adding the koriander and joghurt). The colour wasn't as red as in your photo, but maybe that's to do with your flash.
Anyway, thanks for the recipe!
Hope my friend its to do with the red chilli powder, we make our own, so it does vary from time to time from red to brownish
best regards, Rich
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Made this for the tonight for the second time with about half the spices missing - still delicious!
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After last week's unexpected, unwelcome, but unmitigated disaster with a simple Madras, I thought I would stray from the tried and trusted and go for a curry I hadn't made before.
After a trawl of the Main Dishes board, I settled for loveitspicy's Chicken Rogan Josh. It had somehow fallen under my recipe radar.
It was good - I mean, it was really good! Very flavoursome and it cooked like a dream, taking no effort at all to reduce to a bhuna consistency.
I was cooking for 3 adults, so I had to mess around with the ingredient quantities a little (but not too much!). In fact, I reckon that the increased ingredient amounts would have done nicely for 2 hungry people using only 2 portions of pre-cooked chicken instead of the 1kg I used.
The major difference to the cooked recipe compared to Rich's written version was the absence of fennel powder. I had none, and I couldn't be bothered grinding such a small quantity, so I added 1.5 tsp of fennel seeds at the initial stage and then continued with the recipe once the seeds began to pop in the hot oil.
I wasn't quite sure how to interpret the "little" amount of sliced onion and chopped tomato so I used half a medium onion and, although I chopped 2 fairly large tomatoes, I only used about 3 tbsp. Also, I didn't include the optional yoghurt as the curry looked and tasted just right when it was done.
I would definitely recommend Rich's recipe to anyone looking for a new dish to try. You won't be disappointed! :)
Click here (http://www.curry-recipes.co.uk/curry/index.php/topic,14233.msg124421.html#msg124421) for photos of the finished dish.
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Great looking curry Naga, never looked at that recipe, but that said I am more than happy with the recipe I use already.
Thanks for sharing though, will take a look, maybe take some pointers to use in my own
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I have made this a few time but have tweeked it slightly and the result is excellent, as good as any curry I have tasted in a restaurant. 8)
I use lamb instead of chicken and for the base gravy I use 350ml of Saffron base gravy.
At the start of the cooking process I add about 1/4 cup of vegetable oil let it heat up, then add 3 or 4 crushed green cardamon pods and 3 or 4 pieces of cloves, let them cook for about 40 seconds, until you can smell the spices, then add the onions, cook them for about 15 minutes until slightly brown. Add about 1 ladle of base gravy and the garlic/ginger paste. I don't add the salt and sugar until everything else is in.
The rest of the recipe and process is the same as whats in the original post.
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I'm sure the addition of green cardamons and cloves will give the curry another dimension. Interestingly, my goto Rogan Josh recipe by Razor (here (http://www.curry-recipes.co.uk/curry/index.php?topic=5950.msg58792#msg58792)) includes both spices and it, too, is absolutely delicious.
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I'm sure the addition of green cardamons and cloves will give the curry another dimension. Interestingly, my goto Rogan Josh recipe by Razor (here (http://www.curry-recipes.co.uk/curry/index.php?topic=5950.msg58792#msg58792)) includes both spices and it, too, is absolutely delicious.
I will have to try your recipe, looks great, I haven'y used cinnamon sticks in any of my curries yet as I am only learning ;)
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I will have to try your recipe, looks great, I haven'y used cinnamon sticks in any of my curries yet as I am only learning ;)
Anyone who can truthfully say "I have tweaked it slightly and the result is excellent, as good as any curry I have tasted in a restaurant." is well past the "only learning" stage ! Well done, Bolinao.
** Phil.
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I will have to try your recipe, looks great, I haven'y used cinnamon sticks in any of my curries yet as I am only learning ;)
Anyone who can truthfully say "I have tweaked it slightly and the result is excellent, as good as any curry I have tasted in a restaurant." is well past the "only learning" stage ! Well done, Bolinao.
** Phil.
Thanks, but to be honest I have only eaten curries in my home city of Adelaide, but have tried many different ones from our curry houses here. :)
I have never tried authentic BIR curries :'(
Today I learnt how to cook naan bread, went and bought a iron tawa and the result was amazing, have my daughter and her fiance coming around next week for a curry meal. so now can cook them curry and naan bread to boot. ;D
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[T]o be honest I have only eaten curries in my home city of Adelaide, but have tried many different ones from our curry houses here.
No experience of Adelaide curries, I'm afraid. I was in Melbourne (CSIRO/DITMELB) for six weeks, and ate a few curries there, but nowhere else in Oz ...
Today I learnt how to cook naan bread, went and bought a iron tawa and the result was amazing, have my daughter and her fiance coming around next week for a curry meal. so now can cook them curry and naan bread to boot. ;D
Onwards and upwards !
** Phil.
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Bolinao, if you are making and eating curries following the directions from this site, then supposedly you are tasting genuine BIR. The only real difference would be in the branding of locally available spices and masalas. I doubt that this is cause for any significant variation. What we get could even be the same product but distributed under a different label. You wont find Rajah mild madras curry powder out here and some other brand specific items are not available.
For whatever reason, some expat Brits out here, and those who've returned, don't rate Aussie curries but to be completely honest there is not any discernible difference in what I now make from using this site and other BIR resources and what is available in the curry industry here in Oz. Not that I've found anyway. There is obviously going to be good, bad and everything in between but I don't really see that it is significantly altogether "different". From what you'll read here occasionally, the industry has apparently taken a downward turn over there as well. It will also depend a lot upon the cultural / ethnic background of the proprieters and chefs.
Although, there was a series of Aussie method curry sauce / paste recipes posted here years ago and this method was definitely different. I've not seen it in use anywhere though. I tried it and it worked to produce curries but the BIR method is much easier. Most businesses I've eaten from, where you can see the kitchen, have big pots of gravy and pre-cooked meats on the go and the dishes seem to be prepared in a similar manner to the BIR method.