Made this last night with Chicken thighs. I added in a tablespoon of HP sauce. Sounds mad, BUT it is Tamarind-based and has sugar. If I had some branston pickle I wold have used that instead. Adding sugar just adds sugar. Adding a sugary Tamarind sauce adds another note to the wonderful chord created by the Toms and spices. Best curry I ever had, and my wife and daughter agree.
Dear Al, greetings from an Expat in Jerusalem, Israel. Just recently discovered your channel and subscribed. I made the Chicken Rogan last night, followed your method to the letter. Thank you, it was absolutely fantastic! Fun to make and even better to eat!
I love going back to old videos now and then, doing this one today and I already know how good it will be, keep up the great work 200k is not too far away
Hi Al, just got the ingredients in for your Chicken Rogan Josh recipe, like the Wok your using, been on the site linked, where did you get the lid from please Al?
made this for the 1st time yesterday and it was absolutely outstanding....everythng about it just ticked all the boxes....thanks to als kitchen for a perfect recipe.👍👍
Made this today using lamb I pre cooked yesterday. Lovely ! Thanks Al. My wife, not the biggest curry fan in the world loved it too. P.s. Have you decided what to do with the sauce left from pre cooking the lamb yet ? It’s far too good to throw away……
Another great curry. Unusual to see you cook out the spices in the tomatoes and not in the oil/onions. Looking forward to knocking this one up later! 😋😋😋
Hey Al. I love the curries without base gravy, I did the Shebabs balti with black pepper last night, superb. One question, I agree with you regards curries tasting better the next day reheated. My question is how do you prefer to reheat the curry? Microwave or in the pan? Cheers mate.
Great looking curry, can't wait to try it! Quick (noob) question - can you store the pre-measured dry spiced together (to save time), or can that negatively impact the flavours if stored together over a period of time?
OK Al. I gotta give it to you. I'm thinking, after all the steps except the yoghurt, "do I need to do this"? 40 years of Indian cooking and not put yoghurt in a Rogan. Hat's off mate. You nailed it. Only diversion, I couldn't resist the temptation to use chicken Tikka in this one. Added before the coriander leaves went in and left on low heat for 5 or 10 mins. Al, you have done a really good dish here. I used sweetened Greek yoghurt at the end, not enough, as you did, added a Tsp of brown sugar to just fine tune it. Well done mate. Other tip, When adding the mix powder, I was a little short, so after a good Tbsp of standard mix powder, I used a large tsp of Panch phoron. Amazing result.
Hi Al. I’ve been making my own seasoned ghee and base gravy etc. used your videos and many others in the past. Any ideas on a great murgh masala? Pulled tandoori chicken off the bone, in a thick keema tomato and onion sauce. Sometimes comes with a boiled egg. I guess it’s like a Bhuna but a deeper flavour
Lovely job Al, and thank you again for producing a recipe without base sauce etc. it's fabulous the way that all the tomatoes disappear and really make the dish! I'll be making this dish next weekend. Keep up the great work.
I love all of the 30 minute curries. One quick question....For the Rogan you cook diced onion in the oil whereas for all the others (I think) you blend the onions then cook them in the oil. Is there a reason for this? Thanks.
Just came across your channel this morning when fancying a home meal for this weekend. Your explanations of the various steps and techniques are the best I've ever watched. The result which did take a bit longer as wasnt in a rush and the tomaotes we got were so ripe they took a while to soften enough to mash! Thank you for a fantastic video, anyone else reading I seriously recommend this! The texture of the dish was absolutely devine, and got me appreciating home cooking again!
I could cry. I've been searching UA-cam for recipes especially for Indian food and nearly all the videos, even the ones presented by Indian people, are made in the USA and aimed uniquely at an American audience using uniquely American weights and measures like 'cups'. At last, I've found a British video. I'll be making this as soon as I've got the ingredients.
great recipe using my homeland techniques. chicken breast is ideal if you dont want to spend a little extra time enjoying your meal, id reccommend chicken on the bone, the natural bone juices and collagen around the joints makes the dish extra tasty
Hi al I have a question about your spice mixes for sale. If I buy the pathia and tikka mixes is there other spices I will need or is everything in these mix bags. Thankyou
I'm doing this but with raw lamb, follow to the point of serving this then put it in a low oven for a couple of hours to braise the lamb. It has to be lamb with rogan for me! PS - Curry is always better the next day. Not proud, but..... I have eaten chicken vindaloo cold with cold naan for breakfast before today...😳 Great news on 100k subscribers to buddy.
i prefer to cook and leave it to cool right down when possible, then reheat it (when time permits), it works really well with beef and lamb which reabsorbs the liquid and flavour as it cools. Been doing it with my beef stew for years.
I've started using your recipes and have recieved great success and really authentic My family said it was better than the local curry house. Thanks Al for inspiring. Ps I'm recommending your channel to my friends 😅
Hi Al, Love your channel. Just made the chicken bhuna recently from your spice mix. It was amazing!! I have sent away for 3 more spice mixes yesterday. So my question about this rogan is how do you do it with the roman spice mix? And how much do you add? Many thanks
If you pour white beer (Weizenbier) you need to rinse the glass with water (don't dry it afterwards) (you have the proper glass, well done!), and you need to hold the glass at a very flat angle (15°) when pouring and slowly increase the angle (to 90° eventually). Kristallweizen you need to put a slice of lemon in, Hefeweizen you must not.
Congratulations on the 100k. These 30 min no base curries are a game changer. If you keep making more and more, it could be bye bye base in my kitchen. Rogan and madras beautiful but pathia and karai still leading it for me. Unreal Al.
Fair play Al... top curry. I'm not usually a Rogan fan but this was banging. Only change I made was to blend the tomatoes first before adding and the texture was spot on..... Big thumbs up mate
As ever, a fantastic looking curry. Can't wait to try it, mate. We freeze some and the flavour when defrosted is amazing. Got to do some to take on our holiday
Looks delicious! You are right - fresh garli-ginger or frozen is infinitely better than the pre-made bottled stuff. But you had a slip of the tongue. Bottled ginger-garlic paste contains acetic acid (vinegar) not citric acid (lemon juice).
Going to make this at the weekend for the Mrs. She loves Rogan but I'm more partial to a spicy curry. Never made a 30 min curry as i usually use a base gravy. Think I'll tikka the chicken too to make it even tastier! Cheers Al 👍
Made this last night with Chicken thighs. I added in a tablespoon of HP sauce. Sounds mad, BUT it is Tamarind-based and has sugar. If I had some branston pickle I wold have used that instead. Adding sugar just adds sugar. Adding a sugary Tamarind sauce adds another note to the wonderful chord created by the Toms and spices. Best curry I ever had, and my wife and daughter agree.
Pickled ginger?
Looking forward to making this over the weekend, been loving this series. 100k is well deserved Al.
Look lovely. I'll give this a go. Is it imperative to use cinnamon sticks/cardomon pods instead of ground varieties?
I am partial to a Chicken Rogan Josh. Having said that. I'm partial to anything you cook. I do prefer Chicken curries. It's a texture thing.
Congratulations on the 100,000 subscribers Al, well deserved.
Hi Al. I have ordered your spices but it would be nice to have some instructions on them.
Congratulations on actually receiving your order, and in less than 3 months too! 🤣
Looks good. Can I follow this recipe but with pre cooked lamb
Dear Al, greetings from an Expat in Jerusalem, Israel. Just recently discovered your channel and subscribed. I made the Chicken Rogan last night, followed your method to the letter. Thank you, it was absolutely fantastic! Fun to make and even better to eat!
I love going back to old videos now and then, doing this one today and I already know how good it will be, keep up the great work 200k is not too far away
Well done on the 100k subscribers Al, it's well deserved as you've started so many of us on a wonderful journey of home cooked curries!
Thanks so much
Just made this, it came out AMAZING!
Thanks for these recipes, they are all so good !
I always make curry, any kind, the day before I;m going to eat it. The flavours are phenomenal. Thanks for sharing. x
It looks beautiful. Quick question: Do you remove the cinnamon stick or leave it in? Thanks!
Any reason why ghee is used instead of veg oil A? Can sunflower oil be used instead. Thanks for your delicous videis.
Making it now and it looks and smells delicious. Thank you
Hi Al, just got the ingredients in for your Chicken Rogan Josh recipe, like the Wok your using, been on the site linked, where did you get the lid from please Al?
made this for the 1st time yesterday and it was absolutely outstanding....everythng about it just ticked all the boxes....thanks to als kitchen for a perfect recipe.👍👍
Just finished the cook. It looks, and tastes awesome. Thanks Al.
HI Al
Just made this vegan and I must say what a superb curry.
Thanks for sharing your passion in such a brilliant way.
On to my next one
Really enjoyed this video. Incredibly clear. Thank you, Al
Mouth watering , shall be trying this at the weekend , keep up the good work .
I wonder if tinned peeled plum tomatoes would be a good substitute for fresh?
Made this today using lamb I pre cooked yesterday. Lovely ! Thanks Al. My wife, not the biggest curry fan in the world loved it too. P.s. Have you decided what to do with the sauce left from pre cooking the lamb yet ? It’s far too good to throw away……
Great recipe. Made last night and really enjoyed it. Thanks
Hi were did you get your wok from please and what size ? Loving your recipes 😊
Another great curry. Unusual to see you cook out the spices in the tomatoes and not in the oil/onions. Looking forward to knocking this one up later!
😋😋😋
Hope you enjoy
Hey Al. I love the curries without base gravy, I did the Shebabs balti with black pepper last night, superb. One question, I agree with you regards curries tasting better the next day reheated. My question is how do you prefer to reheat the curry? Microwave or in the pan? Cheers mate.
Great looking curry, can't wait to try it! Quick (noob) question - can you store the pre-measured dry spiced together (to save time), or can that negatively impact the flavours if stored together over a period of time?
Lovely will definitely try this 👌
Loved this, the spice balance was perfect for me, thank you!
Just tried this… Outstanding! 👏
Thanks
Here's to 200,000 subscribers Al, you really deserve your success, congrats!
OK Al. I gotta give it to you. I'm thinking, after all the steps except the yoghurt, "do I need to do this"? 40 years of Indian cooking and not put yoghurt in a Rogan.
Hat's off mate. You nailed it. Only diversion, I couldn't resist the temptation to use chicken Tikka in this one. Added before the coriander leaves went in and left on low heat for 5 or 10 mins. Al, you have done a really good dish here. I used sweetened Greek yoghurt at the end, not enough, as you did, added a Tsp of brown sugar to just fine tune it. Well done mate. Other tip, When adding the mix powder, I was a little short, so after a good Tbsp of standard mix powder, I used a large tsp of Panch phoron. Amazing result.
Just making this at mo, looking forward to trying it later - it looks a top recipe! Thanks so much
Hi Al. I’ve been making my own seasoned ghee and base gravy etc. used your videos and many others in the past. Any ideas on a great murgh masala?
Pulled tandoori chicken off the bone, in a thick keema tomato and onion sauce. Sometimes comes with a boiled egg.
I guess it’s like a Bhuna but a deeper flavour
al... your transformation is amazing. if i check the old videos and what content u produce now. Great job mate!
Another top tier instructional!! Thanks for being my "go to" for the "how to".
Lovely job Al, and thank you again for producing a recipe without base sauce etc. it's fabulous the way that all the tomatoes disappear and really make the dish! I'll be making this dish next weekend. Keep up the great work.
Al, what is the wok like pan you are using recently? Could you provide a link?
I have just made this, and it has been anilated by 4 of us. Yet another banging dish. Looking forward to your next dish. Thank you Al.
Fantastic!
Can you do a garlic chill chicken please
Your lucky day my son 😊 ua-cam.com/video/8KVYp6guA9E/v-deo.html
Al I've just made this, to have tonight, it looks and smells amazing , love your curries
Thanks Al! Made it and it was great! Keep up the good work! Congrats on reaching 100K!
Awesome! Thank you!
I love all of the 30 minute curries. One quick question....For the Rogan you cook diced onion in the oil whereas for all the others (I think) you blend the onions then cook them in the oil. Is there a reason for this? Thanks.
Just made this !!! Absolutely beautiful!!! Well done mate!! Can’t wait to make a few different ones 😊
You deserve all the best. You have worked your backside off and we are very grateful. Cheers buddy
Thanks Al, these are just superb, will make this tomorrow,.
well done Al you've earnt it you have shown a lot of people to make curries witch a lot of people think it was to hard to do big cheers
Just came across your channel this morning when fancying a home meal for this weekend. Your explanations of the various steps and techniques are the best I've ever watched. The result which did take a bit longer as wasnt in a rush and the tomaotes we got were so ripe they took a while to soften enough to mash!
Thank you for a fantastic video, anyone else reading I seriously recommend this!
The texture of the dish was absolutely devine, and got me appreciating home cooking again!
Thanks mate, glad you enjoyed
Looks amazing Al, i can't wait to make this, how would i make this for 8 people?
Respect on the 100k subs Al. Well deserved. I always leave my curries overnight. Just let the fridge fairies work their magic!
Al.....Congratulations on 100k subscribers....your curries are amazing...thanks very much for giving me the confidence to cook great curries at home🌶🍺
My pleasure 😊
A key step folks - you must blend your tomatoes into a foamy pulp. This is what gives your 'gravy' that lovely velvety thickness. Absolute must.
what is the best time for a curry??
Can we cook this one with the blended onions? 300g onions? I just love cooking these 30min curry's with ghee/oil,blended onion then the spices in 😊
AL 1tbs cumin to 2tsp coriander is that the right ratio ?
I could cry. I've been searching UA-cam for recipes especially for Indian food and nearly all the videos, even the ones presented by Indian people, are made in the USA and aimed uniquely at an American audience using uniquely American weights and measures like 'cups'. At last, I've found a British video. I'll be making this as soon as I've got the ingredients.
Try Chef Din and Latif.
great recipe using my homeland techniques. chicken breast is ideal if you dont want to spend a little extra time enjoying your meal, id reccommend chicken on the bone, the natural bone juices and collagen around the joints makes the dish extra tasty
Lovely. Have you ever done a curry with lamb and swede?I had a curry in Carlisle using these ingredients it was a lovely curry. It was called Shalagam
That's Saturday's tea sorted!👍 Thanks again Al, and Congratulations on the 100k, Well deserved!👏👏👏
Thanks 👍
Absolutely fantastic curry , definitely looking to try more .😋😋😋
love these 30min curry series.....quality stuff
Hi al I have a question about your spice mixes for sale. If I buy the pathia and tikka mixes is there other spices I will need or is everything in these mix bags. Thankyou
Everything is in the mix bag. You may been whole spices if the recipe calls for it
Congratulations on hitting the 100K
I do my lamb curries in a pressure cooker. Super tender and quick.
What’s your thoughts
Congrats on 100k! Well deserved!
I'm doing this but with raw lamb, follow to the point of serving this then put it in a low oven for a couple of hours to braise the lamb. It has to be lamb with rogan for me!
PS - Curry is always better the next day. Not proud, but..... I have eaten chicken vindaloo cold with cold naan for breakfast before today...😳
Great news on 100k subscribers to buddy.
Great video! This is easiest the best curry channel out there! Congratulations on reaching 100K subscribers!
i prefer to cook and leave it to cool right down when possible, then reheat it (when time permits), it works really well with beef and lamb which reabsorbs the liquid and flavour as it cools. Been doing it with my beef stew for years.
Well done and huge Thanks for what you do!
I've started using your recipes and have recieved great success and really authentic
My family said it was better than the local curry house. Thanks Al for inspiring.
Ps I'm recommending your channel to my friends 😅
Congrats A'l, 100k, well done mate, well deserved
Another great recipe .. dying to make my own but bit slow on the delivery of the spices from spicy Joe's.. 2 weeks still not dispatched ..
100k! Great achievement Al
Thanks!
Al, what cooker is that your using?
Hi Al,
Love your channel. Just made the chicken bhuna recently from your spice mix. It was amazing!! I have sent away for 3 more spice mixes yesterday.
So my question about this rogan is how do you do it with the roman spice mix? And how much do you add?
Many thanks
Ah well still got the mixes as no answer
If you pour white beer (Weizenbier) you need to rinse the glass with water (don't dry it afterwards) (you have the proper glass, well done!), and you need to hold the glass at a very flat angle (15°) when pouring and slowly increase the angle (to 90° eventually). Kristallweizen you need to put a slice of lemon in, Hefeweizen you must not.
Congratulations on the 100k. These 30 min no base curries are a game changer. If you keep making more and more, it could be bye bye base in my kitchen. Rogan and madras beautiful but pathia and karai still leading it for me. Unreal Al.
Mate thats a quick feed. Id be waiting for the rice to cook by the time this is done. Looks lovely too.
This english geezer is a pro the indians would love it
Hi Al, I have just made this, it is delicious!! Please can you make Chicken Tikka Lababdar? I would love to see your spin on it xx😊
Love it. Congrats on 100K!
I've just made this and oh my god those flavours. Thank you very much Al.
Thanks Al, absolutely love your curries and watching you cook. Your award will be well deserved 👏👏👍👍x
Love this. Congrats on the 100k mate
The yoghurt gives balance to the dish adding a sour element as well as thickening the sauce, closer to its use by date the better - nice one Al 👍
I bleddy love a curry. Top work chef!
Vindaloo recipe please
Well done on your achievement Al very very much deserved. Who knows,,,I might post a video of following one of your recipes...and share the result.
Go for it!
Fair play Al... top curry. I'm not usually a Rogan fan but this was banging. Only change I made was to blend the tomatoes first before adding and the texture was spot on..... Big thumbs up mate
Look forward to making this one Al, congrats on the subs, well deserved.
Lovely dish, thanks. And congrats on your 100K
You just know this will be another banger!
Al, your curries look amazing. Im off shopping (Spicy Joes) as I need to start cooking again. Looking forward to watching more of your videos.
Hry, What burner are using?
Well done , results matter , curry looked really nice
As ever, a fantastic looking curry. Can't wait to try it, mate. We freeze some and the flavour when defrosted is amazing. Got to do some to take on our holiday
Love it! Thanks Al, just subscribed. 🍻That Erdinger is just the stuff to have with a Ruby!
Thanks to you, Al, I'm now cooking proper curries, awesome
Looks delicious! You are right - fresh garli-ginger or frozen is infinitely better than the pre-made bottled stuff. But you had a slip of the tongue. Bottled ginger-garlic paste contains acetic acid (vinegar) not citric acid (lemon juice).
Going to make this at the weekend for the Mrs. She loves Rogan but I'm more partial to a spicy curry. Never made a 30 min curry as i usually use a base gravy. Think I'll tikka the chicken too to make it even tastier! Cheers Al 👍