Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Rogan Josh => Topic started by: Chris303 on February 29, 2008, 08:36 PM
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Serves 1
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[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.
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(http://www.chrismiles.pwp.blueyonder.co.uk/cooking/roganjoshbalti/roganjoshbalti3.jpg)
(http://www.chrismiles.pwp.blueyonder.co.uk/cooking/roganjoshbalti/roganjoshbalti1.jpg)
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Nice one Chris!
Looks like one to try. Thanks for posting the recipe and pix. ;D
Cheers,
ast
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Yet another one to add to my to do list! Thanks for that. Nice. ;D
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link to masala
http://www.curry-recipes.co.uk/curry/index.php/topic,2477.0.html
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Chris303,
looks seriously good and just up my street.
i am very interested in the rogan josh masala seeing the black cardamom which i had recently banished from my spices (too overpowering). i'll keep an open mind though. the pics are fantastic. will certainly give it a go this week.
looks a real gem of a recipe.
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Chris303,
meal went down very well (indeed) and now on my "make often list" along with CTM.
the rogan josh masala turned out very interesting. when roasting the black cardamom i took off the husk partway and discarded them. i think this helped cap the otherwise strong overpowering tendency. i very much liked the finished masala but on tasting the powder i felt the black cardamom did overpower and for future would reduce from 4 to 2 off. after making powder and tasting i refined slightly by roasting and adding my fav 1 tsp star anise which i always find adds a little something.
surprisingly though the black cardamom was not too overpowering in the finished dish (above still holds good though i feel). what i did feel was that the dish was slightly over spiced and i will in future reduce from 1 tbsp of rogan josh masala per portion to say 2 tsp. (this was surprising as last week your madras had opened my mind to increasing the depth of spice by going up from 1 tsp of spice to 3 tsp per portion - i think the need to reduce in this case is down to the strength of the individual spices in this masala)
in terms of cooking for ease i would combine the tomato paste and spices to add in 1 go. i did not fry the chopped onion enough (need to get it starting to brown) and need to do better next time which i think will also improve the result.
i really gelled with the chopped toms which i added just at the end once the rest of the base had warmed through. i used 1/2 tin of toms but next time would use fresh - again this would improve significantly my result.
i used the saffron base which i felt had too much turmeric in and again next time will reduce this so as to improve my result.
overall got to be 10/10. the colour, the smell, the texture...
many, many thanks
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overall got to be 10/10. the colour, the smell, the texture...
Jerrym, I can't understand, if you give it 10/10, why you advocate changing so many things? Maybe youre aiming to 12/10? ;)
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sorry,
what i was trying to say is - as made to the exact recipe something like 6 or 7/10 (for my personal taste buds)
with the changes i feel it would come out at 10/10 (again for my buds which are targeted towards tomato, garlic, onion & a little chilli).
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That looks beautiful! I'll be trying this one out!
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Chris,
i remade this week and 100% spot on for my taste buds (tomato, garlic, chilli). it's simply fantastic.
i made the small changes as i said. the fresh toms were brill and really did it for us (i used 4 for 2 of us and chopped medium chunks - just to fit in mouth without need to cut).
i used the same saffron base as last time but changed the ratio/proportion of spice mix per person to 1 tsp LB's and 1/2 tsp of the Rogan Josh Masala (200ml sauce). i also made 1 portion with 1 tsp LB's and 1 tsp of the balti masala (the red one) and we liked that just the same (can't say which was better). Nb the Rogan Josh Masala was the original with the 4 off black cardamom so i have to retract that as with the adjusted proportion the taste was spot on.
sorry but i also added some (i mean a lot) of pre fried slithers of garlic which i do quite often whatever the dish is.
it's a clear 10/10 jobby for me. many thanks
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Wicked. It is much better for you to adjust for your own taste buds - I do it 8)
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looks fantastic, can anyone say where they got the balti base sauce, and rogan josh masala from? are these pataks, or are they included on this site somewhere? Ta
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Use any base you want from this site mate.... :)
Masala mix is on the previous page.
no pataks ... blasthemy ;D
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This is fantastic and was my first proper home made curry
I'll post pics once i get them uploaded
im more a vindaloo man but i made this for the other half and she loved it
Many thanks for sharing this
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Tried making this one last night. I took a couple of Jerry M's tips into consideration (with the Rogan Josh Masala recipe listed here on this site, I cut the black pods down to two, used a bit less of the RJ Masala in the dish, added fresh tomatos instead of tinned)
I haven't really had this in a BIR before, so I can't really compare it unfortunetly...but it was delicious :). Looked like the pictures here, so I think I did it right at least. lol .
Only thing I need to do is modify some of the onion/tomato portions, which I played kind of by ear, and I think I over did it.
I found myself snacking on a bite here, and a bite there of leftovers after cleanup :)
Thanks for the recipe!
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Can't wait to try this!
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Malachyte,
much appreciate the reminder on this - it had gone off my radar and must start making it often.
just for info UB has a recipe which i have on my to do list - maybe of interest http://www.curry-recipes.co.uk/curry/index.php/topic,2711.msg24269.html#msg24269
(http://www.curry-recipes.co.uk/curry/index.php/topic,2711.msg24269.html#msg24269)
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Malachyte,
much appreciate the reminder on this - it had gone off my radar and must start making it often.
just for info UB has a recipe which i have on my to do list - maybe of interest http://www.curry-recipes.co.uk/curry/index.php/topic,2711.msg24269.html#msg24269
(http://www.curry-recipes.co.uk/curry/index.php/topic,2711.msg24269.html#msg24269)
Yeah, I'll be trying that one out. I need to find a good place in my area that sells lamb at a reasonable price :(. Here in the States it's not as readily available as in the UK.
There's a Mediterranean grocer opening up soon by the house that is supposed to have a huge spice inventory, and carry lamb as standard...so I'm looking forward to that :).
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I need to find a good place in my area that sells lamb at a reasonable price :(. Here in the States it's not as readily available as in the UK.
i don't use lamb at all in any curry - must be a personal taste bud thing as i always stick to using chicken or leaving meat out completely.
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I mainly use chicken, but use pre-cooked leg of lamb (a la 'The Balti Secret') in bhuna sometimes, much better texture and flavour than beef in that application.