Indian chicken curry
Indian chicken curry

Dish description

Looking for an easy starter or maybe more than just a snack? Well we have the perfect dish for you, courtesy of chef Ajmal Mushtaq.

Mushtaq’s dishes are influenced from home cooked recipes but are created using distinct ingredients to bring together unique flavours.

Indian chicken curry
Indian chicken curry

How to Make Roshan Lal Chicken Recipe

The Roshan Lal is made up of three individual components that complement each other. The chicken is dry cooked in the oven and the Roshan Lal sauce is made up over the course of 50mins to fuse all the flavours together to provide a rich taste sensation. The sauce is added to the chicken and is served with cool mint yoghurt, which is then  garnished with fresh coriander  leaving you with a refreshing taste.

Chicken (cooking time – 7 mins)

Crush ginger, garlic and fenugreek leaf together and spread on to chicken fillets, before cooking in a shallow pan

Sauce (cooking time – 50mins on gas stove)

Finley chop onions and place into a pan with a dash of olive oil

Add a pinch of salt to the mixture and then add chopped ginger & garlic to the pan

Stir the mix for a few minutes and then add four whole chillies that have been scored and chilli powder

Add a teaspoon of tandoori masala with 2 table spoons of natural yogurt to the mixture

Reduce the sauce by adding 300ml natural chicken stock in 100ml measures to reduce onions into a rich thick sauce

Add garnish sauce with coriander to finish

Cool Mint Yoghurt (preparation time – 3 mins)

Finley Chop peppers, tomatoes, fresh mint, place together into a bowl and mix with natural yogurt

Place the bowl into your fridge until ready to serve

Ingredients for Roshan Lal Chicken Recipe

Chicken Fillets – 4 X 125g cut square

Chicken carcass (for stock)

Onions – 600g

Olive oil – 125g

Water – 300ml

Ginger & Garlic – 80g

Green Chillies – 4 whole

Salt – 10g

Chilli powder- 10g

Coriander – 10g

Fresh Mint – 10g

Green Pepper – half

Tomatoes – 2 full

Tandoori masala – 12g

Natural yoghurt – 150g

Dried fenugreek leaf – 10g

recipe links

Links to other recipes and useful information about this recipe:

For more details of Ashmal’s dishes visit the Mushtaqs website

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