Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Malc. on March 31, 2011, 10:59 PM
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Following CWG's reports of the Roshney Chicken and a mediocre attempt at CTM last night, I decided that rather than waste the left over base and masala, I would try and use it somehow tonight.
So the plan was to create a Roshney Chicken, the only trouble is that I have no idea what this is. So I trawled through the info that Chris has kindly posted so far and made a mental note. Now the other problem is that I had already combined the remains of a Masala Sauce with about 250ml of Kushi base, so I was really reaching on this one. In other words, I was looking for a miracle, fortunately, that's exactly what I got.......
So from yesterday I had about 4 tablespoons of Dipuraja's Masala Sauce which was made using Teaspoon measures to his recipe. The changed elements were IG Spice Mix, Pataks Madras Paste instead of Kebab Paste, Coconut Powder and Almond Powder. This was added to the remains if the ABC Kushi Base about 250ml and left in the fridge overnight.
To start I took two chicken breats and cut them into tikka then added them to a bowl with 1 tablespoon of Mustard Oil, 0.5 tsp Fenugreek Powder, 0.75 Mix powder and a little squirt of lemon juice. I rubbed the marinade in and placed the chicken in a small tray, covered in foil and roasted in the oven for 20mins.
While this was cooking I had to think of a way to bulk up the base. In other words, cook a small portion of base really quickly. I chose the following: I finely chopped one onion and added this to a pan with oil and fried until the onion was starting to catch stirring occasionally, I then added 1 heaped teaspoon of Garlic & Ginger and stirred this in for 30 seconds. This was followed by just covering the onions with boiling water, lid on and boiled hard until the water had all but gone. This was then repeated a second time, until the water had evaporated by half. The wet onion mixture was added to the base/masala mix and a tablespoon of Methi Leaves was added.
Timed for the chicken to come out I then set about the final cook. I added 1 onion chopped, half a red pepper chopped and 2 green chillis seeded and chopped, to oil in a pan. This was cooked for about 5 minutes to soften the onion mixture. I then added 0.75 tablespoon of IG spice mix and stirred through making sure to cook the spices hard i.e. almost burnt. The base/masala/onion mix was then added to the pan. After about 3mins I added the chicken and about half the juice that was in the tray along with a little water to loosen the dish.
Whilst this cooked through, I pre heated another pan with a good knob of butter (I had run out of ghee) and added 5 large sliced garlic cloves. This was cooked until the garlic also began to catch (the sticky stage). The contents of the pan then added to the main dish and stirred through.
Cooked for a further few minutes, I finally added 2 teaspoons of the chilli Jam I used in the LeSpice Jalfrezi (ABC Topic), stirred through and served with chopped coriander on top (I added alot more after the photo was taken).
I don't know if it resembles the Roshney Chris enjoys, but all I can say is that my mouth was dancing with delight, we absolutely loved it. Nothing was overpowering, it had a good depth of flavour with an almost smoky aroma perfectly balanced with a subtle sweetness and a gentle kick of chilli.
The only problem I have now is how to work out the recipe accurately, so I can do it again!
Thanks for reading and a big thank you to ChrisWG for sharing the gleaned information from Chutney's, as without the inspiration this would never have happened.
(http://i173.photobucket.com/albums/w56/_Axe_/rush_rosh_1.jpg)
(http://i173.photobucket.com/albums/w56/_Axe_/rush_rosh_2.jpg)
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Wonderful creative cookery, Axe : you really need to enter for Masterchef (or similar) -- you have definitely got what it takes.
** Phil.
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Compliments will get you everywhere. ;D I've now turned a shade that resembles your KD1 Madras. ;)
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Hi Axe
Very impressive indeed :)
Did you really make that up as you went along?
Please, please, please post the recipe :)
Cheers
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Great looking result mate
Mick
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Damn that looks good. I'm having a real one for tea and I'm already counting down the minutes.
I think the recipe has all the right elements in it, you just got there a slightly different way. Try and get one from Chutneys one day if you are ever driving down the M3 so you know what you are aiming for.
Any ideas what made this different? Do you think cooking the slices for longer than usual helped? This was one thing Az was adamant about. Did you manage to get a bit of flambee action with the garlic? When he made it he added a bit of sauce from the main pan into the garlic pan which caused an insane flare up. He poured the contents of the garlic pan into the main pan while it was still on fire!
Great work. I can't wait to give it a go myself.
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Hi Malc,
Fantastic work my friend. I hope you manage to re-create the recipe and post it.
I've never had a Roshney/Roshni? so I wouldn't know what I'm aiming for. I would love to give this a go though.
I'm going to check if Roshni/Roshney appears on any of my TA menu.
Ray :)
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I'm going to check if Roshni/Roshney appears on any of my TA menu.
Ray, I think there was a message (http://www.curry-recipes.co.uk/curry/index.php?topic=5419.msg55890#msg55890) a few days ago from ChrisWG that said that the two were unrelated, just similar in sound, so it is probably worth making sure you are looking for the right one ! One was a personal creation, the other a more generic dish that isn't even similar in style.
** Phil.
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Hi Phil,
I'm going to check if Roshni/Roshney appears on any of my TA menu.
Ray, I think there was a message (http://www.curry-recipes.co.uk/curry/index.php?topic=5419.msg55890#msg55890) a few days ago from ChrisWG that said that the two were unrelated, just similar in sound, so it is probably worth making sure you are looking for the right one ! One was a personal creation, the other a more generic dish that isn't even similar in style.
** Phil.
Ahh, I see. Thanks for pointing that out.
Well, just checked all my TA menu's and only 1 of 8 offer Roshni:
Chicken or Lamb Roshni (NEW)
Cooked mainly with fresh whole cloves of garlic, aromatic spices, onion seeds, capsicum and fresh coriander.
A dish of dry consistency
Think I'm going to have to order one and see for myself.
Thanks for the heads up Phil,
Ray :)
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Thanks for all the comments, it is very much appreciated. :)
I will try my hardest to figure out an accurate list of ingredients for this. The problem I have is that as I made this on the spot, I wasn't measuring anything. The hardest part will be determining the masala sauce quantities.
I'll also have to work on how to translate the 'cheats' extra base that I added. It may be the final recipe can simply use additional base, but the bowl of fried and then poached onions that I did use last night, had a familiar 'hotdog' taste. You'll laugh, but the idea was born out of a conversation I had with Chris about the chef's Masala. Whereby he cooks onions until falling apart before adding the pastes etc. Knowing this and needing extra fluid for the base it seemed a feasible idea. I'm thankful that it worked.
Chris, I would definitely say that 'charring' the spices, helped to give the dish the depth of flavour. It certainly attributed to the feint smokiness the dish had. In this respect I can see why Az is adamant.
Equally as important I would say, is the cooking of the Garlic Slices towards the end of the final dish. I didn't flamb
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Hi Axe
Well done, looks a good homemade flavour explosion, how many flavour's have you got in there Malc?
You should give it your own credit! Le Axe Special perhaps
In the Northeast
Roshney - Roshni - Roshun - Roshuni all translates roughly as Garlic!
What else goes into it, just depends on the cook and what he's been shown or developed from customer feedback, if it sells well, that's it.
Roshun is the most common name for this dish used in BIR menus.
Rezala and Roshun developed in the 80s and were classed as Chefs Specialities both were more exotic and spicy than a Bhuna.
In general, I've seen alot of Roshun dishes being served with only a tarka
of extra garlic, especially in TA's... A pale comparison to your stirling
creation Axe!
keep up the good work! Cheers
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Not sure if I mentioned this before but Chutneys make theirs using chicken tikka. It looks like they get a large chicken breast, cut it in half lengthways then marinade it in the tikka marinade. This is then fed onto the skewers and cooked in the tandoor then left to cool on the skewers. When an order came in the chef would take one of these large (and by then cool) pieces and slice them diagonally giving strips of chicken tikka about 3 inches long. These went into the CTM and the Roshney Chicken.
Chewy - I think the word has two meanings dependent on the dialect. The chef in Farnborough told me it meant thin, as in runny. Az said it meant garlic. I think someone else confirmed this. The dish isn't dissimilar to a garlicy Chicken Tikka Rezzala, but I think the late addition of the flambeed galic makes all the difference. I've ordered a cast iron pan especially to try it!
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Thanks Chewy, when I finally figure out the exact recipe, i'll do just that. There is definitely a lot happening in this dish, i'd hate to have to work out just how much. But to summarise it is essentially:
Base
Mix Powder
Onion & Pepper Chopped
Fresh Chilli chopped
Methi Leaves
Masala Sauce
Fried Garlic
Chilli Jam
Pre-cooked Chicken
Coriander
Actually, that's been useful to list it like that.
Chris, you did mention the Tikka previously. It will be something I keep in mind as my version of this dish progresses. I hadn't any tikka available last night so opted for my pre-cook. I only mentioned it as I thought it would be important to point this out should anyone want to try and make it. I can't say whether it was right or wrong of me to use my pre-cook in place of the tikka, but I can say it did work.
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I dont think it would make much of a difference to the final dish. I just wasn't sure I had mentioned it previously.
I think you list sums it up pretty well, now if only I can get his Massala Sauce perfected this would be a pretty easy and very tasty, dish to make.
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if only I can get his Massala Sauce
It might be worth taking a look at DPR's masala for the time being, then add in the additional components like the slow cooked onion, coconut, almond, etc. In the main, they are all a variation on a theme, but I accept they all differ in their own unique way.
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Ok, so this afternoon I have spent accurately measuring up the ingredients used in the Masala Sauce I made and used in the Roshney Chicken recipe I ventured. As it was born out of information I have gleaned and does not identically match any recipe that I have seen, I will simply refer to it as AMS or Axe's Masala Sauce, for now. Credit must go to Curry Barking Mad and Dipuraja for their influence on this recipe though.
I have always measured using rounded measures and with a regular spoon i.e tsp, dsp or tbls. I have never worried about this as all my measurements are done this way. It was interesting to see how they actually measured using accurate measuring spoons, for example 1 tsp of Garlic & Ginger was actually 10ml. Oh I can hear them moaning in the back row already lol. But if you watch Dipuraja in his video's you'll get the idea.
Of the following recipe, I used about 90ml of it to make the Roshney Chicken, making a single portion 45ml.
Ingredients
(ml) Description
10 Garlic & Ginger
_5 Pataks Madras Paste
_8 Pataks Kasmiri Paste
10 Pataks Tandoori Paste
10 Pataks Tikka Paste
10 Kasuri Methi
20 IG Spice Mix
20 Almond Powder
20 Coconut Powder
10 Lemon Juice
90 Yoghurt
Method
Add all the ingredients to a small bowl and mix. When measuring the Methi leaves ensure that they are rubbed between you hands first to ensure accurate measurement. Once thoroughly mixed, add colouring if desired, I used about 5ml of red liquid colouring.
AMS
(http://i173.photobucket.com/albums/w56/_Axe_/AMSv1.jpg)
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Try and get one from Chutneys one day if you are ever driving down the M3 so you know what you are aiming for.
I called in there last week but I was half an hour too early and perhaps the first dish of the day would not have given it the best shot, even if I'd waited. Also, the Chicken Roshney is GBP 7.95 so a bit pricey for a take-away, I thought.
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Hi Axe,
Which curries would you use this masala in? I'm not sure what a Roshney is. Could you describe it?
Also, how does this paste compare in your opinion with finished CTMs (that is assuming its for use in one!) versus the Dipuraja and CMB ones?
Thx,
Josh
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Hi Josh,
Until recently I had never looked into CTM and only learnt of the Chef's Special Masala thanks to timely intervention by both JerryM on his CTM quest and CBM through conversation. So how many dishes the Masala goes into, is at the moment a mystery to me, though I can say it is at least three that I know of. Chicken Tikka Masala, Le Spice Jalfrezi and Chutney's Roshney Chicken.
I haven't actually tried Chutney's Roshney, so I can not tell you what it is meant to taste like. What my dish tasted like is very similar to the Le Spice Jalfrezi only this had deeper undertones with a hint of smokiness.
I haven't done a side by side comparison to either of the two Masala recipes you mention, so it would be unfair to comment. However they all have similar foundations, though neither use almond or coconut powder.
The main reason I have posted the Masala is to give members a chance to make the Roshney with the information supplied in the first post. I will be trying to make the dish again omitting the 'bulk up' onion mix and using 300ml of base instead. Especially as I now have 200ml of Masala to use!
I would be more than happy for members to try this masala in a CTM and report back with their findings, not least as it will give them an opportunity to try the Roshney Chicken as well.
:)
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Axe,
looks like you've been real busy - top notch efforts and much appreciated.
i'd like to try out the roshni (not found it up north but in midlands soon so hoping). could you please write out the recipe as you have it for the dish as it would help us all eager to try it.
ps the amount of yogurt in the masala is interesting too.
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Thanks Jerry,
I'll try and work out the recipe as it is and will post it later today. I'll also post up the intended changes for the next time I make it too. Perhaps some may wish to try the latter instead.
I added only enough yoghurt to make the thick paste loose. Having had a chat with Chris about Az's masala I have some ideas I want to try next time round with the paste not having yoghurt at all.
Here is a pick of the paste prior to the yoghurt and colouring:
(http://i173.photobucket.com/albums/w56/_Axe_/AMSv1_dry.jpg)
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Axe,
i have no base so happy to wait till you feel ready. certainly your changes will be of interest (for the grey cells).
much appreciate the pic of the paste. sort of bound up in my interest in the yogurt. whilst i like and do use yogurt i've stuck to cream in the masala but ended up using milk to thin. i'm not sure if the yogurt works to well or it's easy to use too much - it's an area i intend to work on (this "tarty" taste that i've experienced - i want to find out what's causing it - so far i've put the blame with pataks but it could be some kind of effect from several ingredients - yogurt being a contender).
ps the single cream does work very well and is only a need for a more healthy option
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Jerry, i've sent a more detailed pm to you but suffice to say I will be trying to emulate the additional onion base but through the Masala Sauce.
Funnily enough, my daughter has a Food Tech assessment tomorrow and has to create bitesize canap
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i'm not sure if the yogurt works to well or it's easy to use too much - it's an area i intend to work on (this "tarty" taste that i've experienced - i want to find out what's causing it - so far i've put the blame with pataks but it could be some kind of effect from several ingredients - yogurt being a contender).[/quote]
hi jerry add more salt and lemon juice to combat the tartyness you are getting from the yoghurt.
lastnight i made a balti garlic chilli chicken tikka masala using my left over tikka marinade and it was very close to the one i having been craving for a long time. it was so lovely my youngest daughter and wife nearly eat it all :o for me
and said could i do that for them! is n't it always the way LOL
regards
gary
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Sorry, not been online for a few days and just catching up.
Axe the paste looks excellent. The one Az made must have had food colouring in it as it was a vibrant red colour (probably half way between your two pics). It was also not as thick but that would be down to the onions and plum tomatoes he cooked off as the first stage of the base.
I'm hoping he is playing football with us on Wednesday so I'll try and extract some more info from him them.
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It was also not as thick
Chris just to clarify, I assume you mean to the second pic I posted?
I don't mind waiting to see if Az can share any further info. I will have to use the remaining masala sauce I have by then. So perhaps I could give it a bash in a CTM.
Incidentally, Jerry, the masala sauce smells like a stronger version of a CTM.
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balti garlic chilli chicken tikka masala
parker21,
you're now an official mukka - description takes me home to the dilshad in the west mids. my kind of dish for sure. quite inspirational too. the boss is quite sold on your tikka masala and grudgingly (garlic chilli fan) i am too. this extra slant is something i'd not thought of and a must do.
appreciate idea of the salt and lemon - i've so far countered it by reducing the patak proportion but i'm acutely aware if you do that too much the zing is gone. will give it a try as i think it would just enlarge the envelop a little to stay safe on the taste ie consistency.
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Axe,
many thanks for taking time to put recipe down. will defo make it on next base. really looking fwd to it.
initial thoughts are that it sits very well for me. i think the onion base is for me bunjarra. the garlic tarka addition late on is something i've not tried and will be interesting. the chilli jam is also something new on the home cooking front. i think my fav restaurant in the midlands has been using it for a while as they now call a few of their curries "fussion" which they define as more spice. i'm convinced these have different chutneys in them.
i'm on old style base and will need to use 300ml but makes no difference to the intent of the dish.
given parker21 comment on the tarty taste i'd really like to give your masala a go "as is" to compare with the single cream version.
only small point is i'm convinced that BIR only use 1 off level chef spoon of the masala which would be 60ml for me and in the future would wish to aim for a concentration that works with this volume.
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I will look forward to your reports Jerry. :)
Please bare in mind that the Onion Base was my attempt to add an emergency bulk to the 150ml of Kushi base. This was because I only had 150 ml of Kushi base left and new I would need more. I am sure Bunjarra will work but my emergency onion base was not caramelised like bunjarra. If you intend to use 300ml of base I would advise you leave out the onion base. Please also bare in mind that the ingredients list, is for two skinny servings.
On the Masala front, I made a CTM tonight to test it. Taking note of your trials with CTM recently I made some educated measurements and got very close to a perfect CTM using my masala as it is. I have noted some changes I need to make such as I used for two portions 2 tbls of coconut and feel it only needs 1 (baring in mind I added no sugar) and also feel that I could cut back on the amount of Masala used which was 1.5 tbls, probably 1 only. I only had 100ml of cream and no evaporated milk in the cupboard but I will double this next time for the same 2 servings. The question I know you will want an answer to is was it tart? No it wasn't. How close is it, well it's far better than the t/a round the corner but not up to IG standard. I made it using my last portion of Taz base, which means i'm also out of base! Small price to pay for a fairly big step forward I would say. :)
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Quick pic of tonight's CTM:
Top Left: Garlic & Ginger, Tomato Puree, IG Spice Mix, Coconut, Almond and Taz base, prior to the Masala being added. Taste at this point Korma.
Top Right: Masala Sauce and Rajah Tandoori Masala added. Taste at this point an unrefined (no cream added) Masala.
Bottom: The finished dish with cream added.
(http://i173.photobucket.com/albums/w56/_Axe_/ctm_test.jpg)
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Axe,
looks delicious. trio of pics says it all too. madness how it works too - you would not eat Top Left or Top Right and bet money they did not produce the finished article.
ps would of worked it out but had automatically read the recipe as single portion - thanks. hopefully we'll pin down the tartiness as some point. i've sorted for now by cutting back the pataks but i guess adding more cream might work just as well - who knows for now (and we don't care when they taste that good).
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you would not eat Top Left or Top Right and bet money they did not produce the finished article.
I know what you mean. I'm very confident that gien the additional reduction and cream that the CTM got, the Top Left 'Korma' sauce, would have made for a really good chicken korma! So much so that I will be doing it again, adding just a little extra almond powder.
Thanks for you comments. :)
PS I knew you would do, i've seen your spreadsheets! ;)
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i'm not sure if the yogurt works to well or it's easy to use too much - it's an area i intend to work on (this "tarty" taste that i've experienced - i want to find out what's causing it - so far i've put the blame with pataks but it could be some kind of effect from several ingredients - yogurt being a contender).
i'm now sorted on this as far as the yogurt is concerned - yogurt is king. for CTM marinade i've replaced using "single cream and milk to thin" with yogurt. the single cream is still needed but added at dish frying. i've essentially done a full circle.
i am now 100% sure the tarty is down to pataks (using too much in proportion to everthing else). trouble is use too little and the zing has gone.