🌶 FASTEST FAMILY ROGAN CHICKEN you will ever make in your LIFE!! 😱😋❤️
HTML-код
- Опубликовано: 30 сен 2024
- Chicken Rogan is a flavourful Indian dish that originated in the Kashmir region. It features tender chicken pieces cooked in a rich, aromatic gravy made with a blend of spices, including Kashmiri red chilli powder, ginger, garlic, and yogurt. It is typically served with naan bread or steamed rice.
🌶 AL'S KITCHEN SPICE RANGE www.spicyjoes....
🌶 THE SECRET CURRY CLUB / secretcurryclub
🌶NEW WEBSITE 👉 alskitchen.uk/
🌶MY FACEBOOK / alscurrykitchen
🌶 Pre Cooked Lamb for Curries • How To Pre Cook Lamb f...
🌶 Vintage Gourmet ® Authentic Pre-Seasoned 35cm Diameter Cast Iron Large Deep Wok with Two Integral Handles, Flat Bottom Overall 42cm Wide -Shallow & Concave
BUY HERE amzn.to/412LvPe
NEW *. Official Al's Kitchen Aprons BACK on sale.
If you would like one , they are £25 , this includes postage and packing to UK.
Buy Now 👉 Black Apron bit.ly/3XhAM1S
Stage 1
Lid off for the first 10 mins.
Stage 2
Lid on for the second 10 mins
Stage 3
Perfecto Zone, lid off until cooked
SHOPPING LIST
1kg Chicken Breast
150ml Veg Oil
1 finely diced Onion (150g)
3 Tbsp Garlic Ginger Paste
1Tbsp Cumin Powder
2 Tbsp Mix Powder. or Bassar Mix, or Curry Powder
2 Tsp Coriander Powder
3 Tsp Kashmiri Chilli Powder
900g Fresh Vine Tomatoes if poss
4 Cracked Cardamom pods
2 Tsp Kasoori Methi
1 Tsp Tandoori Masala Powder
1/2 Tsp Black Pepper
2 Tbsp Tomato Puree (add water to thin)
1.5 Tsp Salt or to taste
2 Tsp Sugar
2 Tbsp Natural/Greek Yogurt
Small Piece of Cinnamon.
The 30 min series of curries are ideally cooked the day before you need them for optimal results. Cooking so fast doesn't allow the spices to mature and develop as when you take many hours cooking. This is solved by cooking the day in advance. They are great straight away but better when maturing overnight.
Music Bensounds.com
#cooking #curry #easy
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.
Respect on the 100k subs Al. Well deserved. I always leave my curries overnight. Just let the fridge fairies work their magic!
Sorry to be 'that guy' but you haven't included fresh coriander in the ingredients list
Looking forward to making this over the weekend, been loving this series. 100k is well deserved Al.
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.
Vindaloo recipe please
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?
Can you do a garlic chill chicken please
Your lucky day my son 😊 ruclips.net/video/8KVYp6guA9E/видео.html
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
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.
Congratulations on the 100,000 subscribers Al, well deserved.
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.
This english geezer is a pro the indians would love it
I always make curry, any kind, the day before I;m going to eat it. The flavours are phenomenal. Thanks for sharing. x
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 😊
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
100k! Great achievement Al
Thanks!
You just know this will be another banger!
Brilliant Al, well done you.
Tbh as an uncoached celebrity chef, you're a class act. I've been folloyou for 4or5 years now and recommend you, very successfully to me mates.
Ok, I'm gonna give this a go. I've done your base gravy version and that's knock out.
I'll get back on this version.
HWTL'S
This is Great Al! So far I’ve done the chasni a few times, the Dansak (wife’s go to curry) Bhuna and your Pathia. All are delicious! Might try some of your harder recipes next. Maybe your Dopiaza, I’m feeling more confident in the curry department. I always use half the chilli and the kids devour them. Keep up the great content 👍
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……
Congratulations on hitting the 100K
I do my lamb curries in a pressure cooker. Super tender and quick.
What’s your thoughts
If you were to cook this for say 8-10-12 even 16 people. Im guessing youd, just the chicken onion garlic and tomatoes to suite.. but what about rhe spices? How much extra would you use? Or os that rhe same rule too?
That's Saturday's tea sorted!👍 Thanks again Al, and Congratulations on the 100k, Well deserved!👏👏👏
Thanks 👍
Just made this - I thought I would use a stick blender to make it smoother. To my surprise the colour changed significantly - it got much paler, almost looking like Tomato and Mascarpone sauce. As I cooked it further with the chicken in it, it darkened again as the oil rose up.
OOPS! Silly me! I thought I'd already subbed, no fear! I have now! Soz!
When are you going to show your 100k Subscriber badge?
I'll make an u boxing video to share with everyone
@@AlsKitchen boom! I look forward to it mate
Leftover Thanksgiving Turkey from neigbours meal. Spot on sir
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?
Ive some al's recipe pre cooked lamb. Can i just swap it in for the chicken instead? I cant see why not but... those in the know may have a real opinion :)
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 😊I just revisited this and cooked up my finest rogan tonight for some friends! It was restaurant quality mate you are a legend x
AL 1tbs cumin to 2tsp coriander is that the right ratio ?
Thanks to you, Al, I'm now cooking proper curries, awesome
Looks amazing Al, i can't wait to make this, how would i make this for 8 people?
Hey Al this isn't in your 30mins curry playlist by the way👍 had to do a search as I thought you'd done a Rogan!
Just made this, it came out AMAZING!
Thanks for these recipes, they are all so good !
loving your recipes why not put them in a book for us all ? just a thought keep it going mate
Any reason why ghee is used instead of veg oil A? Can sunflower oil be used instead. Thanks for your delicous videis.
Your cooking is a lot better than your pint pouring skills… dear god what was that!!! Great vid!
looks like curry is back on the menu boys
Looks good. Can I follow this recipe but with pre cooked lamb
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 😅
Every German was recoiling at how you poured that beer.
Thanks very much will be cooking tonite😊
Your Rogan looks absolutely delicious! Edinger is one of my favorite Weiss biers.. I can't get it where I live. But in Munich, OH BOY!. Long story. You need some help on how to pour a German beer. Google it. You'll be much happier. Cheers Mate!
Just made this. How do you get yours so red? I've used exactly the same ingredients and it is more of a brown red whereas yours looks very tandoori red
Looks lush mate, I reckon all curries taste better the next day same as chili or stew, the flavours meld :)
Als T shirts coming soon " Oh my goodness that beautiful"😂
Mate - the curry looks delicious but have a word with yourself about pouring the beer!
Probably been asked this a 1000 times but do you have a favourite restaurant?
Bloody hell fella ya done it. Congrats and don't get drunk and fall over 💥👍
Mouth watering , shall be trying this at the weekend , keep up the good work .
you have to brown the chicken first. you cant just throw it raw into the sauce like that unless you want to give everyone food poisoning
What is the music in the background it's great and makes me starving for a ruby ha Sj
curry looks great. not sure about your technique with the Erdinger!
Don’t shoot but any just veg curries? Or can we just use veg instead of meat
Just finished the cook. It looks, and tastes awesome. Thanks Al.
Making it now and it looks and smells delicious. Thank you
what does subscribers mean , dosh , love the curries but still waiting on the perdasi
You're great at making curries Al, but you still need to learn how to pour a beer!
Live your channel, but in a resl rogan josh there are no tomatoes. The red colour comes from the Kashmir chilli
Unless you’ve prepared onions and stuff.
Legend
Thanks Al! Made it and it was great! Keep up the good work! Congrats on reaching 100K!
Awesome! Thank you!
Have a PINT Mate! Curry lover! here! Respect!
I didn't know Joe Rogan had a curry dish named after him.
Hi Al.
A novice curry maker here!
Is this mild, medium or hot? Which ingredients would you reduce to get a mild version?
Also, same question for the pre-cooked lamb.
Finally - if I use the pre-cooked lamb, do I still use all the spices in this recipe?
Thanks!!
It's mild, medium. Yes you still follow the recipe as normal with the precooked lamb. Just add the lamb though at the end
I wonder if tinned peeled plum tomatoes would be a good substitute for fresh?
Made the chasni and patia then this glad I made the other 2 1st as this definitely wasn't as good trying the desi next
Hi Al
With the greatest of respect, would the chicken breast not turn out a but dry? You have cooked it for 15mins, the last 5mins of which was at high heat. Chicken breast dries out so quick. Genuine question pal, not criticising. I would like to try the recipe.
Thanks
This is why I put it in later in this video than in other videos. Judge it yourself when you cook it. 10 mins may be enough, but 15 just to be sure.
Made this tonight and have to say I'm very disappointed. Absolutely nothing like a Rogan Josh. All your others I've tried have been spot on but thought this was way off the mark. Could honestly have been out of a supermarket jar.
😵
The Indian word 'Curry' means gravy
Congrats on the 100k Al! It's well deserve. I just wanted to say thank you for inspiring me to get back into the kitchen
That my friend looks very nice.
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! 🤣
Is there a reason you don’t fry off the spices first before putting the tomatoes in?
Congrats on the 100k , keep doing what you do mate cos we all obviously love your channel and you show how to make amazing food 👍👍
Thanks so much
Watched loads of curry vids never seen anyone use mushrooms ?
Well done , results matter , curry looked really nice
Should have Green Peppers & Garlic?
Just made this followed it to the absolute T very disappointed tasted of nothing!!! tbh I've have had nicer tins of heinz soup. Don't bother people
It's can't taste of nothing mate. You may not like it but it can't taste of nothing. It's extremely popular with great feedback.
I've been making curries over many years , I'm loving the 30 min curries ..gonna try your rogan next as looks fab.
I also use Misty's book 1(share the love) ..but the base is always a chore!! No disrespect meant hence 30 min is way to go for me at moment. Keep these rwcipes coming Al. Any chance of a vindaloo one ?
Sorry I only got as far as lubricating my joints , the rest is a blur
Did this tonight, turned out better than I thought, as had to sub some ingredients.
Al, I'm going to make this with lamb....
I know what happens overnight in the fridge with all the ingredients....
In the words of Marvin Gaye, 'Let's get it on........'
👍
Just tried this, and was a tad hot for me, love the channel.your recipes are easy to follow.
A couple of points and questions, I don't think you mention in any of your videos that what is the heat of the curry.
And a question from me directly, I've ordered some of your spices from the website, so the basa mix and Rogan josh , do I now use this instead of all the individual spices to make the Rogan?, again it's something you don't mention.
For the RJ you'll just need the RJ spice blend. It will have everything in it
I've placed my first order of 3 packs of spice 9 days ago, heard nothing, no shipping, no reply to CS, and the live chat even got no answer.
So can you give me an idea of when I'll get my spices, 9 days just seems a little of a long time to not even ship yet.?
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.👍👍
Looks great. The only thing is to have all these spices in your cupboard at a regular basis would cost a king’s ransom! And unless you eat curry three times a week why bother? When you can order one for a tenner.
For a tenner you could buy all the spices you need that would last you years and produce dozens of curries.
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.
This one vs the base gravy Rogan...? I think I prefer the 30 min Rogan - excellent work Al 👌
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.
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).
Mines quite red is that the spice mix I used instead of just he basa
Yesterday I cooked a chicken thigh curry. I warmed it up this morning absolutely beautiful the next day
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 👍
Best curry I have ever made it was banging
Great work Al. Thanks......I've followed your instructions to the letter and arrived at a result I'm really pleased with. I particularly enjoyed the Bengal Lancer, spatula action at 11:28. I think my close observance of this particular detail might have ensured the success I've enjoyed with this recipe. #greatstuffthatman
Congrats on the 100k, you cook a mean curry.
The pour on the beer however...
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.