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.

Below he shares his Roshan Lal recipe with us;

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 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


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