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.
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
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!
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.👍👍
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.
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.
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 could cry. I've been searching TH-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.
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!
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! 😋😋😋
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 😅
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
Can't wait to make this! I was in the chemist yesterday n talking to a lady in there also waiting to pick up her prescription. Cut a long story short I said iv just got to go to Asda now to pick up cream n yoghurt as I like to make curries. She said she did also, I said I follow Al,s kitchen, her eyes lit up and she said and me! We both had a good old chat about what we made n how much we loved Al,s channel! Small world eh?
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……
i know you get a lot of love on here already, but fair play buddy you have inspired me so much, i do a weekly curry night now and nearly every time it is your recipes. i've replicated some other BIR and curry recipes on YT before, but you and the curry kid make some easy to follow bangers that smash the "competition". as others have said, here's to 200k subs and beyond, and please don't ever give up, i look forward to my notification of you dropping the next best curries
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
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.
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
I love the 30-minute series Al, fantastic I made the Bhuna Friday evening it was phenomenal, the best I have ever had and that's 100% the truth and I've had lots over the years. This is going to be the next one I will cook for sure Thanks for posting
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
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 👍
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 👍
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.
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?
Al, just discovered your channel after TH-cam recommended this video. Thank you so much, made this for tea tonight, better than any takeaway. Tried to make saffron long grain basmati rice to go with it, was ok for a first attempt, but needs more practice I reckon. Your curry however is a topper, the wife wants me to make it for her pals when they visit! Thanks again 👌
Nice one Al from one curry lover to another think your 30-minute curries are very inspiring as a seasoned curry chef myself always looking at other people's techniques.
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.
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.
Congratulations on the 100,000 subscribers Al, well deserved.
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
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
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.
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!
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.👍👍
Thanks Al! Made it and it was great! Keep up the good work! Congrats on reaching 100K!
Awesome! Thank you!
Just made this, it came out AMAZING!
Thanks for these recipes, they are all so good !
That's Saturday's tea sorted!👍 Thanks again Al, and Congratulations on the 100k, Well deserved!👏👏👏
Thanks 👍
You just know this will be another banger!
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.
Just finished the cook. It looks, and tastes awesome. Thanks Al.
Respect on the 100k subs Al. Well deserved. I always leave my curries overnight. Just let the fridge fairies work their magic!
Mouth watering , shall be trying this at the weekend , keep up the good work .
Here's to 200,000 subscribers Al, you really deserve your success, congrats!
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.
100k! Great achievement Al
Thanks!
al... your transformation is amazing. if i check the old videos and what content u produce now. Great job mate!
You deserve all the best. You have worked your backside off and we are very grateful. Cheers buddy
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 could cry. I've been searching TH-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.
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 😊
Just made this !!! Absolutely beautiful!!! Well done mate!! Can’t wait to make a few different ones 😊
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
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
Promise us you’ll never stop AL. Blooming marvelous
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!
This english geezer is a pro the indians would love it
Glad to hear your currying on, I mean carrying on in the subs, great video's and we all know curry's just make the world go round!
Loved this, the spice balance was perfect for me, thank you!
Congrats pal on your 100k. You deserve it, your one of my favorite go to channels. Keep up the great content.
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
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
Great video! This is easiest the best curry channel out there! Congratulations on reaching 100K subscribers!
Congrats on 100k! Well deserved!
love these 30min curry series.....quality stuff
Another top tier instructional!! Thanks for being my "go to" for the "how to".
Love this. Congrats on the 100k mate
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 😅
This one became a firm favorite among my friends recently. Thanks as always!
You Sir should take a bow. Best curries I have cooked have been you 30 minute series.
Just making this at mo, looking forward to trying it later - it looks a top recipe! Thanks so much
Congrats A'l, 100k, well done mate, well deserved
Really enjoyed this video. Incredibly clear. Thank you, Al
Love it. Congrats on 100K!
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
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
It’s on the hob now 😎
I rarely comment on videos but been watching for a few years and cook pretty much each dish each week.
Great stuff.
Hope you enjoy
Mate thats a quick feed. Id be waiting for the rice to cook by the time this is done. Looks lovely too.
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
Can't wait to make this!
I was in the chemist yesterday n talking to a lady in there also waiting to pick up her prescription. Cut a long story short I said iv just got to go to Asda now to pick up cream n yoghurt as I like to make curries. She said she did also, I said I follow Al,s kitchen, her eyes lit up and she said and me! We both had a good old chat about what we made n how much we loved Al,s channel! Small world eh?
That's amazing
Congrats on the 100k! Love your curries 🫶
Lovely dish, thanks. And congrats on your 100K
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……
Look forward to making this one Al, congrats on the subs, well deserved.
Making it now and it looks and smells delicious. Thank you
Congratulations on the 100k. Great achievement. keep up the good work!
Congrats Al! Been a fan for many years, well deserved on 100k!!
i know you get a lot of love on here already, but fair play buddy you have inspired me so much, i do a weekly curry night now and nearly every time it is your recipes. i've replicated some other BIR and curry recipes on YT before, but you and the curry kid make some easy to follow bangers that smash the "competition". as others have said, here's to 200k subs and beyond, and please don't ever give up, i look forward to my notification of you dropping the next best curries
Look lovely. I'll give this a go. Is it imperative to use cinnamon sticks/cardomon pods instead of ground varieties?
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
Looks lovely, I'll be making this at the weekend. I recently bought all of your spices from Spicy Joes. 😊
Great recipe. Made last night and really enjoyed it. Thanks
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.
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
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!
Can you do a garlic chill chicken please
Your lucky day my son 😊 th-cam.com/video/8KVYp6guA9E/w-d-xo.html
I love the 30-minute series Al, fantastic I made the Bhuna Friday evening it was phenomenal, the best I have ever had and that's 100% the truth and I've had lots over the years. This is going to be the next one I will cook for sure Thanks for posting
Just tried this… Outstanding! 👏
Thanks
Thanks Al, absolutely love your curries and watching you cook. Your award will be well deserved 👏👏👍👍x
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
I've just made this and oh my god those flavours. Thank you very much Al.
Congratulations on 100k subs. Keep up the great work 👍🏻
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 👍
Nice one Al. Going to cook this on Saturday, looks smashin'! Congratulations on your 100k subs. Thoroughly deserved mate..
Al I've just made this, to have tonight, it looks and smells amazing , love your curries
Congratulations on 100K
I've watched & cooked your recipes for years 👏🤟
Congratulations on hitting the 100K
I do my lamb curries in a pressure cooker. Super tender and quick.
What’s your thoughts
Looks lush mate, I reckon all curries taste better the next day same as chili or stew, the flavours meld :)
Just tried it Al. Wow. Been a base sauce fan for some time but have to suggest this was better 👏👏keep them coming mate 😂
Thanks to you, Al, I'm now cooking proper curries, awesome
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 👍
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.
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.
Yesterday I cooked a chicken thigh curry. I warmed it up this morning absolutely beautiful the next day
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.
loving your recipes why not put them in a book for us all ? just a thought keep it going mate
Can’t wait to try this one out! Congrats on the 100k, well deserved for sure 👌🏻
Have you tweaked your base gravy at all over the years?
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?
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 👍
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.
Many congratulations on 100k🎉🎉 it's been great following you along the way.
Al your a legend. I have enjoyed tonnes of banging Curry's thanks to your videos 🙌👏👏
Al, just discovered your channel after TH-cam recommended this video. Thank you so much, made this for tea tonight, better than any takeaway. Tried to make saffron long grain basmati rice to go with it, was ok for a first attempt, but needs more practice I reckon. Your curry however is a topper, the wife wants me to make it for her pals when they visit! Thanks again 👌
Nice one Al from one curry lover to another think your 30-minute curries are very inspiring as a seasoned curry chef myself always looking at other people's techniques.
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.