Looking for that classic curry house style rogan josh? Here you go...
This rogan josh recipe is simply delicious and exactly as I have seen it made at so many popular curry houses! I have been making this for years and though I love more authentic Indian recipes, there is something about a UK curry house rogan josh. You can try a more traditional Kashmiri rogan josh here.
Lamb rogan josh is so good with plain Basmati rice or flavoured Basmati rice. You might also like to try it with naans or chapatis. Don't forget the homemade dal and samosas! You might also like to serve this with homemade poppadoms and a selection of chutneys and raitas.
The difference between this and the rogan josh recipe in my cookbooks...
When I wrote my first cookbook 'The Curry Guy', I decided to write the curry house recipes to serve four people.
That is really the only difference between that recipe and the one you find below.
This recipe shows how to cook a rogan josh curry as it would be made at most Indian restaurants to serve 1 - 2 people.
If you would like to make this two person curry to serve 4, simply double the recipe but be careful with how much chilli powder you use. That should be added to taste.
The difference between curry house style rogan josh and authentic Kashmiri rogan josh
With more authentic Indian rogan josh cooking methods, this curry needs to slowly simmer for a few hours. It needs to in order for the meat to become tender and to flavour the sauce.
With British curry house style cooking, rogan josh can be whipped up much faster. That said, there is some forward preparation to do.
The idea behind curry house style cooking, like this rogan josh recipe, is to get the curries out to the customers in minutes while still making the curry taste like it has been slowly simmering for hours.
Ingredients
Fresh ingredients are key to getting the best flavour from this Lamb Rogan Josh recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin. All of the authentic Indian restaurant style curry recipes on my site use a base curry sauce. My 'go to' recipe is here.
See recipe card for quantities.
- ghee or vegetable oil
- garlic and ginger paste
- 1 - 2 tablespoons paprika
- red chilli powder (or more to taste)
- tsp cumin
- mixed powder
- tomato puree 1:3 ratio water
- heated curry sauce
- Pre-cooked lamb
- cashew paste (Simply pound a cashews with a little water into a paste)
- plain natural yogurt
- garam masala
- tomato quartered
- salt to taste
- dried fenugreek leaves
- chopped coriander
- Chopped red onion to garnish
How To Make Base Sauce
In order to get this Lamb Rogan Josh to taste just like it does when you go out, you will need to do some forward planning. First, you will need to cook a base sauce and have it hot and ready to add to the curry. Following are a few methods you can try with the first and second options being the closest to how. base sauce is cooked at restaurants.
You can also freeze the base sauce for that last minute Lamb Rogan Josh craving. Just be sure to label and date it and freeze it in convenient sized containers. It will freeze for up to 6 months.
Pre-Cooked Meat
I have used pre-cooked lamb for this recipe. Pre-cooking the meat not only makes cooking faster but also adds another delicious layer of flavour. Here is my recipe for this method.
You could use the main ingredient of your choice. For example, try this vindaloo recipe with tandoori chicken tikka or marinated and grilled paneer.
You may also like to try a more tandoori style lamb. Here's my tandoori lamb tikka recipe which tastes amazing in a vindaloo.
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Fry the garlic and ginger paste in the oil for about 30 seconds to cook off the rawness.
- Step 2: Add the ground spices and stir well.
- Step 3: Stir in the garlic and ginger paste and tomato puree followed by a ladle of heated base sauce.
- Step 4: Add the pre-cooked meat and the ground cashew paste. This is just soaked cashews that are then blended to a paste. It's a thickener more than anything else.
- Step 5: Stir in the yoghurt a little at a time. Then add the quartered tomato pieces.
- Step 6: To finish, season with salt to taste and garnish with the dried methi, coriander and chopped red onions.
What main ingredient should I use in a rogan josh?
Authentic rogan josh originated in the Kashmir region of India where mutton is the meat of choice. 'rogan josh' translates as red meat and this curry is famous for the use of red meat and the fact that the sauce is quite red in colour.
At curry houses, however it is all about the sauce.
A rogan josh can be ordered with lamb, chicken, vegetables, prawns, minced meat, panner for example. When you are making this rogan josh curry at home, you can add the main ingredient of your choice too.
In this recipe I use lamb as that is what I prefer but use what you like. You're making it... make it the way you want.
What do you serve with Lamb Rogan Josh?
Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as, Chicken Jalfrezi, Chicken Dhansak, Chicken Madras, Chicken Patia, Chicken Korma. Lamb Dopiaza,
Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice
Breads: Tandoori Naans, Tandoori Roti ,Chapatis , Spiced Chapatis , Stovetop Naans (1493)
Dals: Chana Dal , Tarka Dal, Spinach Dal, Dal Makhani
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Add your pre-cooked lamb towards the end and let it simmer just long enough to soak up the spices. This keeps it tender and prevents it from drying out.
FAQ
Build flavour in the sauce with well-fried onions, garlic, ginger, and spices. The lamb will then absorb those flavours in the final simmer.
Yes – restaurants often pre-cook lamb in stock or lightly spiced water. As long as it’s simmered briefly in the curry, it will be tender and full of flavour.
About 10–15 minutes is enough. You just want the lamb heated through and coated in the rich Rogan Josh sauce.
Related
Looking for other recipes like this? Try these:
Pairing
Rice
Naan
Dahls
You will find many spicy and delicious recipes on my blog. Here are some you've got to try!
- Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
- One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken - Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani - An Indian restaurant favourite!
- Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken - Try it and you'll agree.
- Authentic Saag Recipe - This is so good
- Thai Beef Green Curry - Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese - The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.
How To Make Restaurant Style Lamb Rogan Josh
Delicious and authentic rogan josh recipe inspired by popular curry houses. Perfect with Basmati rice, naans, and homemade chutneys.
Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 tablespoons garlic and ginger paste
- 1 - 2 tablespoons paprika
- 1 teaspoon red chilli powder (or more to taste)
- 1 1/2 tsp cumin
- 1 tbsp mixed powder*
- 70ml (1/4 cup) tomato puree
- 300ml (1 1/4 cup) heated curry sauce
- 350g (12oz) tandoori lamb tikka
- 1 generous tablespoons cashew paste (Simply pound a cashews with a little water into a paste)
- 1 1/2 tablespoons plain natural yogurt
- 1/2 tsp garam masala
- 1 tomato quartered
- salt to taste
- 1 tsp dried fenugreek leaves
- 2 tablespoons chopped coriander
- Chopped red onion to garnish
Instructions
- In a large sauce pan, heat the ghee or oil until bubbling hot.
- When hot, add the garlic and ginger paste and let it come to a sizzle for about 30 seconds.
- Stir in the paprika, cumin, mixed powder and chilli powder. Stir well to combine..
- Add the tomato puree followed by a ladle of the base curry sauce. Bring to a simmer. Add more base sauce if the curry is looking dry.
- Stir in the meat and then cashew paste. Simmer for a couple of minutes adding more base as needed. Remember, if you add too much base, you can always cook it down to thicken. If too dry, just add more.
- Reduce the heat and add the yogurt one teaspoon at a time whisking as you do to combine. If you add the yoghurt all at once it could curdle. Add the tomato.
- Check for seasoning and add salt to taste along with the dried fenugreek leaves.
- Top with chopped coriander and serve with white rice and/or naans.
karen murray says
I have just made a batch of your restaurant style curry sauce and can already tell that, using your other recipes, that i will be making some of my favourite take-away dishes. Thank goodness i stumbled on your blog.
karen murray says
I forgot to ask, would it be ok to substitue the lamb for your pre cooked chicken in the rogan josh recipe
Dan Toombs says
Thank you very much Karen. I'm glad you found my site too. Just let me know if you have any queries. 🙂
Brenda Russell says
Do you have a recipe for a lamb jalfrieze?
Dan Toombs says
I do but not typed. Try my chicken jalfrezi recipe but use cooked lamb meat. It needs to be cooked first before adding to the recipe or it will be too tough.
Thanks
Dan
Dan Toombs says
Chicken would be fine. In fact I make this recipe with chicken all the time.
Ian says
Hi Dan,
Do you remove the lamb from its cooking liquid before adding to the new batch of curry sauce?
Dan Toombs says
I always add the lamb with the cooking juices. I'll revise to make that more clear. Thanks.
Amna says
Hi Dan,
I luckily came across your website (I googled 'Restaurant style jogan josh'). This was my first recipe from your site (and of course the curry sauce that goes with it) and I have to say it was worth all the effort. The rogan josh turned out to be pretty much the best we have ever had. I made it using beef by the way but it was really great. I will definitely be using more of your recipes for years to come.
Thanks!
Dan Toombs says
Thank you very much Amna.
I'm really glad you liked the recipe. Keep in touch. 🙂
Kelly says
Hi Dan, just like to say that I tried your curry sauce base and made this rogan josh yesterday. The family loved it and described it as 'amazing'. So this is going in my stored recipe book. I had a wonderful theraputic day in the kitchen making it too. Going to try some of your other recipes very soon, thankyou sooo much, your website is a font of information, I literally stumbled across it and am so glad that i did!!
Dan Toombs says
Hi Kelly
Thank you very much. It's feedback like that that makes all the blogging worthwhile. I'm really glad you and your family liked the recipe. Keep in touch.
Dan
Sarah says
Hi Dan,
I'd like to make this dish with chicken for some friends that are coming on Saturday. If I pre-cooked the chicken and sauce would it keep ok in the fridge overnight?
I'm thinking I can just warm it through when my guests arrive on Saturday night then?
Thanks.
Dan Toombs says
Hi Sarah
You can definitely make the curry and just heat it up the next day. In fact the flavour is better when kept over night in the fridge. Good luck with your dinner and enjoy!
Dan
Martha says
Hey there. Firstly - thanks for your website, I love it!
Made this organ josh today, however, and - whilst it smelt and tasted great! - it didn't look so good. It's like the sauce split, it looked lumpy, almost like I'd used mince. This was before I'd added the yoghurt... do you know where I might have gone wrong?
Thanks in advance - I'll keep trying it!
Dan Toombs says
Hi Martha
I'm at a loss with that one. Without having seen it, I don't know what could have caused it. Looking at the recipe, I can only assume two things. Perhaps you were seeing chunks of cashew? Other than that maybe your curry sauce wasn't blended until very smooth.
It really shouldn't have split as there isn't anything in the recipe that would split besides the yogurt which you hadn't added.
Sorry I can't be of more help. I really love that recipe. Glad it tasted good anyway.
Thank you.
Dan
Danny says
Hey Dan,
From one Dan to another this is awesome and the best Rogan Josh that I have ever tried and tasted. I used the shorter method and no onions. I was looking high and low for my recipie book but could not find it as we moved house and most of the things are still in boxes. Well I then turned to the internet and lo and behold I found your awesome recipie and often can judge on how the recipie is written if it is good or not. So what the heck I took a try and from now on will use your recipie only for Rogan Josh and discard my earlier one.
GOD bless your business.
Regards
Danny
Dave says
Hi Dan
I have yet to try this dish but I'm just curious. I have your BIR ebook with this recipe and it differs a fair bit. In the ebook version there is tablespoon each garlic/ginger paste and also curry powder and turmeric. Which one is the best one to try?
Thanks in advance
Dan Toombs says
Hi Dave
The ebook version is the best. I had to change some of the recipes on my blog so that they are not identical to those in the ebooks.
Hope this helps.
Dan
Nate G says
When I added the spices to the hot oil near the beginning of the recipe,, the result was to immediately have a thick, caramelized, burnt-smelling goo in the bottom of the pan. Is this the desired result? Did I heat the oil too high, and could a lower sizzle have been achieved? I should point out the finished product also looked and tasted somewhat caramelized, but at the same time was pretty good (I didn't have fenugreek leaves, but made do without). Would it have been better otherwise?
Dan Toombs says
Hi Nate
Your pan was too hot! It should not have caramelized! You need to be careful with spices as they will burn quickly. The fenugreek will give the curry a completely different taste. It's subtle as we use leaves which are not as strong as powder but you will still taste it.
Keep it up. You'll get there.
Thanks
Dan
Paul says
Wow – the closest I’ve had to Restaurant style curry! I made a base sauce from another website which didn’t provide any recipes to use it in – so I ended up here. Just made a Rogan Josh following this recipe but adding said base sauce and fresh chilli’s – the cashew paste is a really nice touch. I will definitely be giving the other recipes a try. 10/10!
Dan Toombs says
Thanks Paul
Glad you liked the recipe even with a different sauce. 🙂
Dan
Jim says
Have been frustrated with my efforts to produce BIR type curry for some time... I found this website and the BIR ebook and holy sh*t!! I just made the best chicken rogan josh.
I didn't want to bother pre-cooked meat and sauces, so took a while trying things differently until finally I gave it a shot. Followed your recipes to a T and so glad I did.
Cheers!
Now to make naans...
Dan Toombs says
Hi Jim
So good to hear. Really glad you liked the recipes!
Thanks
Dan
MissTi says
What a ton of work! It resulted in an AMAZING Rogan Josh. Even my husband said it would be worthy of any restaurant. But a simplified version would be required unless I already had a supply of curry sauce and Garam Masala on hand, It is hard to find good Indian recipes that don't use the yellow curry powder from the jar. I hate that stuff. Now that I have found your site, I might end up making more Indian dishes and have to make the big batches of sauce and Masala (and garlic/ginger paste too!) to have on hand after all!
Peter Scallan says
Hi Dan . In the above recipe is the lamb cooked before going into the sauce or just browned? Can this also be cooked slowly in the oven?
Thanks,
Peter
Dan Toombs says
Hi Peter
This recipe is done the Indian restaurant way so the meat is added cooked after using my pre-cooked meat recipe. That said, this is only done for speed. You could definitely slow cook the curry using raw or browned meat and cooking until it is really tender.
Thanks
Dan
Carlo Pepi says
Is there cooking and simmering times for this recipe
Dan Toombs says
Hi Carlo
As this is a restaurant style curry, it should only take 10 minutes to make once you have done the preparation (base curry sauce, pre-cooked meat etc). Longer stewing time won't hurt but it isn't required as all the work is done before making the finished dish. Hope this helps.
Dan
Jon says
I just made this and mine has turned out really bland , with no flavours I don't understand as I followed the recipe to a T?
Dan Toombs says
Hi Jon
The recipe can vary depending on ingredients. Use the recipe as a guide but feel free to adjust the spices to your own taste. Add more paprika or whatever until you are happy with the flavour.
In Indian restaurant, the chefs don't even use measures. They simply add a bit of this and that until it looks and tastes right. Good luck in future.
Dan
Kirsty says
I really want to try this curry the read up is amazing but my daughter has nut allergies. Does it change the taste much without the nuts? Thanks. Never managed to dine a decent curry to make at home
Dan Toombs says
Hi Kirsty
It will be fine without the nuts. Just leave them out. There are so many other ingredients you won't miss them.
Thanks
Dan
John Manogue says
Hi can these recipes be frozen for later use
Thanks
John
Dan Toombs says
Hi John
Yes! They can be frozen for up to three months without losing much flavour.
Thanks
Dan
Mike Selby says
Hey there just started creating your recipe and was just checking if slow cooking in the oven would work?
Dan Toombs says
I recommend doing it as the recipe but you could definitely place the finished curry in a low oven for a while. The flavours will develop and it will taste great.
Thanks
Dan
Danirl says
HI,
Could you put the lamb straight in the curry and cook it out for for a few hours rather then make it in the stock? Or maybe make the sauce and put it in a slow cooker for the day?
Dan Toombs says
Hi Danirl
You sure could. I do it often. The most important thing is that the lamb is tender.
Thanks
Dan
Kel says
Wondering if possible to make a large batch of the base sauce and bottle it in sterilised jars to share with my children. Would it keep?
Dan Toombs says
Hi Kel
To be honest, I've never tried. I usually just freeze it. It keeps in the fridge for three days.
Thanks,
Dan
Steve S says
HI Dan
I made this last night, very tastey, altho I couldnt get any yoghurt so used a little cream instead, does the yoghurt add much to the final flavour?
Cheers
Steve
Dan Toombs says
Hi Steve
It does. It add a lot of flavour and it a lot different to cream. Sounds like it tasting good anyway. Might try that.
Cheers,
Dan
Steve S says
I thought it might, will use it next time...
Neil says
Wow, I can't believe how good this came out. I made the base curry, large version and it fillrd a five litre pot and on its own tasted great. Then I made the rogan josh sauce and I don't know where the Indian chef came from but this has turned out to be the best rogan josh I have ever tasted. Dan your recipe is the best.
Dan Toombs says
Thank you very much Neil! Really glad you liked the recipe.
Dan
Emma says
Wonderful curry
Dan Toombs says
Thank you Emma. 🙂
Dan
Mick says
Dan, spent the afternoon with a six pack of Guinness and the ingredients to make your base, omg the smell is fantastic. Tomorrow I shall be taking a stag at your chicken madras......can't wait....merry Xmas from a Brit in Houston! What ever happens tomorrow, thanks for a great afternoon today!
Dan Toombs says
Thank you Mick! How did it go?
Cheers,
Dan
Mark I says
wow, just wow 🙂
Dan Toombs says
Thanks Mark!
Dan
Aaron says
Yo Yo Dan!
Can I use butter instead of ghee?
Dan Toombs says
HiAaron
Clarified butter would be best as it won't burn. You could use butter but it will brown and the flavour will be different. You could also use vegetable or rapeseed oil.
Dan
Alyssa says
Hi, I am making this but with hogget lamb which needs to be cooked long and slow. Is it possible to put the curry in the slow cooker at stage five and add the yogurt later, before serving?
Cheers.
Dan Toombs says
Hi Alyssa. It sure is. Sounds fantastic!
Dan
Jack almond says
Having got the book followed the recipe for rogan Josh to the letter it tasted nothing like a restaurant curry .I would like to see you make this curry as published and be judged on it .the mixed powder,garam masala,cooking stock and basic sauce had vitualy the same spices so you end up with too much coriander and Cummings giving it a bitter taste .hope you accept the challenge. J.almond withernsea
Dan Toombs says
Hi Jack
Thanks for purchasing my book. I'll take on that challenge anytime! It is one of the curries I make at most of my demos. I've passed it around for people to try and as a result, I end up selling a lot of books. So there must either be something you are doing wrong or you just don't like the spice mixture. As I say in my book, you can and should adjust recipes to your own taste. I have watched this curry be made by so many chefs. Actual measures are never used. They just dip their big spoon in the spices and add them. I would like to help you get it right. If the cumin is making it too bitter for you, cut back on it next time. The spices in the base sauce are quite insignificant as it is watered down so much. They are there more for colour than anything. Did you cook on high enough heat? The base sauce should cook down quickly and caramelise to the pan adding more flavour. The recipes in my book are all authentic curry house dishes. Where are you? I'll let you know when I am demoing in your area. Thanks, Dan
Ben Collins says
I made this at the weekend. as I have just bought your book, there was a real depth to the flavours.
I am going to make the Chicken chilli garlic next.
Thanks for the great selection of recipes
Dan Toombs says
Hi Ben
Thank you very much for purchasing my book. I'm glad you are enjoying the recipes. Much appreciated.
Dan
Matt says
Hi Dan,
Just bought your book and I'm trying out some of the recipes. I've started off with making the base curry sauce (gravy). I followed your large batch recipe but just did a third to begin with. However, the I've just blended it with the addition of the extra water and it is very bitter. Is this expected or have I overcooked the spices? This is my first attempt at Indian food so I'm a complete novice!
Thanks!
Matt
Dan Toombs says
Hi Matt
Sorry to hear that. Thank you for purchasing my book. it does sound like you might have burnt the spices which will make them bitter. Especially the cumin. It might also be that you don't like the fenugreek. It does taste really bitter to some. Try leaving it out next time and see if that helps.
Thanks,
Dan
Steve Latchford says
Thank you Dan, just thank you
Dan Toombs says
Thank you Steve!
Dan
Angie says
hi Dan,
I watched your video for Rogan Josh, I was reading the ingredients as you added them. One was for mixed powder, I looked and looked but I couldn't find what you meant by that. What is mixed powder?
Dan Toombs says
Hi Angie
Thanks for getting in touch. Here is a link on how to make it. If you can't be bothered, just use a really good quality curry powder instead. https://www.youtube.com/watch?v=x0GI_UkY2YQ
Thanks,
Dan
Matt says
Man U r the bees knees, can I come round Tuesday please...
everything I make from here is awesome!!!!!!
Don't bother with takeaway anymore, always hit and miss in Aus..... thank you....
Thank you!
Dan Toombs says
Thank you very much Matt!
Dan
Andy says
Hi,
I'm looking to make this recipe, is cashew butter the same as cashew paste?
Thanks,
Andy says
Ignore that, just read the ingredients list closer ill make it myself thanks
Ngaire says
Omg! I love your recipes!! Butter chicken - The best ever and now this Lamb Rogan Josh. I can’t wait to try a Balti and I’ve always loved Chicken Biryani so hoping there’s a recipe 😊
Dan Toombs says
Hi Ngaire
Thank you very much. I'm really happy you are enjoying the recipes. I do have a chicken biryani recipe in my blue book "The Curry Guy Easy".
Thanks,
Dan
Sarah says
Sorry if someone has already asked this but I'm allergic to nuts, do I def need to use cashew nuts or can I substitute or leave them out? Thanks, just made your restaurant base sauce and keen to try out your rogan josh 🙂 Fab website, thanks
Dan Toombs says
Hi Sarah
Jut leave the nuts out as they are not crucial.
Thanks
Dan
John Morrison says
looks like you have fresh tomatoes in the picture, but no mention of it in the recipe.
Cheers,
J
Dan Toombs says
Thank you for noticing, I have amended the recipe.
Dan
Jake Rowland says
In your recipes you mention tomato puree, would this be passata or tomato paste?
I'm in Australia if that helps.
Dan Toombs says
I use passata but you can also use a bit of tomato puree if that is all you have.
Thanks
Dan
Dan Toombs says
I use passata but you can also use a bit of tomato puree if that is all you have.
Thanks
Dan
Rose Taylor says
Hi Dan
Loving your recipes.
Made this tonight not eaten it yet but the tasting up is good.
I see you have listed Garam Masala but can't see where you add it, unless I'm being blind.
I popped it in at the end...
Many thanks
Rose 🌹
Dan Toombs says
You can just sprinkle it on at the end.
I am glad you enjoyed the recipe.
Thanks very much.
Dan
Christine says
In the process of precooking some shin beef for this recipe using your precooked meat recipe. Aroma alone from that is devine. Your base recipe makes making curries so much easier and are incredible.
Dan Toombs says
Great to hear, thanks very much.
Dan
anthony blackman says
Just did you base curry sauce, looks great. Im going to make this Rogan Josh (chicken) and your Garlic Chilli Chicken. My question is i like to have a little sauce left over in order to pour over once done. Whats the best way to do this without diluting the curry?
Dan Toombs says
Just add a little extra of any juicy ingredients such as tomatoes and base sauce and skim off some extra sauce at the end.
Thanks
Dan
Lee Naugher says
Hi
I watched most of the videos and see that you use pre-cooked meats. Do you use the same recipe as the Lamb pre-cooked meat video for chicken and beef?
Dan Toombs says
You can use the pre cooked lamb recipe for beef but here is the recipe for pre cooked chicken.
Thanks
Dan
https://health-upgrade.news/2013/05/30/british-indian-restaurant-style-pre-cooked-chicken/%3C/a%3E%3C/p%3E
Ajay Harlalkar says
Kintaro red chili oil is the king of your pantry. Kintaro can immediately turn the colour of any dish red in seconds. Kintaro is prepared from Kashmiri chili infused in the purest sesame oil for 7 days and then carefully filtered off. The red oil obtained in the process is pure red gold. Kintaro is the natural red colour provider.
Dan Toombs says
Thank you, good tip.
Dan