🌶 FASTEST FAMILY ROGAN CHICKEN you will ever make in your LIFE!! 😱😋❤️

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.
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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.
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#cooking #curry #easy

[@davekitson1180]

Looking forward to making this over the weekend, been loving this series. 100k is well deserved Al.

[@AndyQuinton]

Congratulations on the 100,000 subscribers Al, well deserved.

[@mikewood3334]

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!

[@AlsKitchen]

Thanks so much

[@radaring]

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.

[@kandykaramel1704]

Pickled ginger?

[@rappers5719]

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.

[@alansmith4108]

You just know this will be another banger!

[@bartoncessna1]

Respect on the 100k subs Al. Well deserved. I always leave my curries overnight. Just let the fridge fairies work their magic!

[@FrazerSmithsChannel]

100k! Great achievement Al

[@AlsKitchen]

Thanks!

[@iansmith3894]

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!

[@brendonhunt2411]

That's Saturday's tea sorted!👍 Thanks again Al, and Congratulations on the 100k, Well deserved!👏👏👏

[@AlsKitchen]

Thanks 👍

[@ianwincott1854]

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.

[@Mikey___]

Here's to 200,000 subscribers Al, you really deserve your success, congrats!

[@PaulPaul-chillers]

Just made this, it came out AMAZING! Thanks for these recipes, they are all so good !

[@darrylmasters5032]

love these 30min curry series.....quality stuff

[@BrianTaylor-d1m]

Just finished the cook. It looks, and tastes awesome. Thanks Al.

[@JohnDees-ob8sv]

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.👍👍

[@robincadle3403]

Thanks Al! Made it and it was great! Keep up the good work! Congrats on reaching 100K!

[@AlsKitchen]

Awesome! Thank you!

[@jason80892]

You deserve all the best. You have worked your backside off and we are very grateful. Cheers buddy

[@deeferry6520]

I always make curry, any kind, the day before I;m going to eat it. The flavours are phenomenal. Thanks for sharing. x

[@mikewh6695]

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……

[@________6369]

al... your transformation is amazing. if i check the old videos and what content u produce now. Great job mate!

[@kardainzr161]

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!

[@Jackalaa101]

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

[@gregduggan1647]

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.

[@johnhumphries5414]

Mouth watering , shall be trying this at the weekend , keep up the good work .

[@donnacripps8409]

This english geezer is a pro the indians would love it

[@mikeaistrop3408]

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

[@earlofnythe]

Thanks to you, Al, I'm now cooking proper curries, awesome

[@tonyvernon8908]

Making it now and it looks and smells delicious. Thank you

[@ianthomas1060]

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.

[@johnmalin1676]

Congrats pal on your 100k. You deserve it, your one of my favorite go to channels. Keep up the great content.

[@kennethjohnson4838]

Great video! This is easiest the best curry channel out there! Congratulations on reaching 100K subscribers!

[@davidrutter8147]

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 👍👍

[@AlsKitchen]

Thanks so much

[@djlegend2]

Loved this, the spice balance was perfect for me, thank you!

[@Abe262]

Another top tier instructional!! Thanks for being my "go to" for the "how to".

[@thejellokats8338]

This one became a firm favorite among my friends recently. Thanks as always!

[@matt4495]

Congrats Al! Been a fan for many years, well deserved on 100k!!

[@stephenbutler463]

Congrats A'l, 100k, well done mate, well deserved

[@adriancresswell9110]

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.

[@AlsKitchen]

Fantastic!

[@danielh6453]

Really enjoyed this video. Incredibly clear. Thank you, Al

[@blotski]

I could cry. I've been searching KZbin 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.

[@paulneeds]

Try Chef Din and Latif.

[@wesleyclark1043]

Can you do a garlic chill chicken please

[@nigel8499]

Your lucky day my son 😊 kzbin.info/www/bejne/bny5iqNsnNp0b6c

[@pev3054]

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.

[@AlsKitchen]

Hope you enjoy

[@EmpoweredPPBUK]

Congratulations on the 100k. Great achievement. keep up the good work!

[@pompeyjon1979]

Congrats on 100k! Well deserved!

[@italsounds001]

Look forward to making this one Al, congrats on the subs, well deserved.

[@carolynlewis1306]

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?

[@AlsKitchen]

That's amazing

[@kieroncomley5494]

Just tried this… Outstanding! 👏 Thanks

[@colinmiles1052]

Lovely dish, thanks. And congrats on your 100K

[@leecoldcarbon1701]

Al.....Congratulations on 100k subscribers....your curries are amazing...thanks very much for giving me the confidence to cook great curries at home🌶🍺

[@AlsKitchen]

My pleasure 😊

[@andrewd4748]

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!

[@AlsKitchen]

Thanks mate, glad you enjoyed

[@wonfor]

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! 😋😋😋

[@AlsKitchen]

Hope you enjoy

[@williampearson7186]

Vindaloo recipe please

[@Smaffs59]

You Sir should take a bow. Best curries I have cooked have been you 30 minute series.

[@slaneyside]

congratulations on 100k totally deserved...i love your enthusiasm for curry...keep up the great content Al.

[@wiltshirerider6382]

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 😅

[@Petrolheadd-u2u]

Congratulations on 100K I've watched & cooked your recipes for years 👏🤟

[@davep9096]

Great recipe. Made last night and really enjoyed it. Thanks

[@davidobrien9953]

Love this. Congrats on the 100k mate

[@andrewthorne419]

Congrats on the 100k! Love your curries 🫶

[@jimzoidberg7953]

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.

[@matthewbucknall8350]

Love it. Congrats on 100K!

[@120barrywilde]

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

[@andrewtomlinson3195]

Just made this !!! Absolutely beautiful!!! Well done mate!! Can’t wait to make a few different ones 😊

[@Jeff-cv4qn]

Congrats Al, u deserve it! That Rogan looks absolutely beautiful and without the normal base gravy !

[@tonypotter1949]

Nice one Al. Going to cook this on Saturday, looks smashin'! Congratulations on your 100k subs. Thoroughly deserved mate..

[@paulrhodesquinn]

Love it! Thanks Al, just subscribed. 🍻That Erdinger is just the stuff to have with a Ruby!

[@paulohare6755]

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 👍

[@kingpo2000]

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

[@Pico163521]

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.

[@kerryjones4543]

Thanks Al, absolutely love your curries and watching you cook. Your award will be well deserved 👏👏👍👍x

[@dallaBH]

Congratulations on 100k subs. Keep up the great work 👍🏻

[@DiarrheaMusketeer]

Arh mate, I'm proper happy for you! Congratulations buddy. You deserve it. Wish you every success and here's to 200k and onwards. Thank you for all the amazing videos, we appreciate it!

[@AlsKitchen]

Thanks a ton!

[@baggiemad]

Just making this at mo, looking forward to trying it later - it looks a top recipe! Thanks so much

[@godfreywynne1973]

loving your recipes why not put them in a book for us all ? just a thought keep it going mate

[@fd6165]

Congrats on the 100k Al!!! Another great curry 👍

[@kamranhashmi1575]

Thanks very much will be cooking tonite😊

[@ItsNickP]

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.

[@cupcakechildminding8970]

Cannot wait to try this!! Thank you x

[@ArmyUTDRed]

I've just made this and oh my god those flavours. Thank you very much Al.

[@paulwdouglass1479]

Love a Rogan, will be making this today , cheers AL.

[@Glyn69]

Well done , results matter , curry looked really nice

[@Tommyshark5]

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.

[@davesaunders8073]

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

[@nigel8499]

Many congratulations on 100k🎉🎉 it's been great following you along the way.

[@mikewh6695]

Looks good. Can I follow this recipe but with pre cooked lamb

[@chrisdonis821]

Much love from the US. Your videos are great.

[@davecooper5128]

Leftover Thanksgiving Turkey from neigbours meal. Spot on sir

[@petiseiuli1433]

Mate thats a quick feed. Id be waiting for the rice to cook by the time this is done. Looks lovely too.

[@bandycoot1896]

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

[@marksmith7789]

Looks lush mate, I reckon all curries taste better the next day same as chili or stew, the flavours meld :)

[@tmbe_official]

Have a PINT Mate! Curry lover! here! Respect!

[@andythomson5309]

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

[@noksucowboy]

Thanks Al, these are just superb, will make this tomorrow,.

[@kevinski1966]

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.

[@AlsKitchen]

Go for it!

[@kevinlitherland3563]

Absolutely fantastic curry , definitely looking to try more .😋😋😋

[@peterthornton2396]

Yesterday I cooked a chicken thigh curry. I warmed it up this morning absolutely beautiful the next day

[@ALLSTARETHANv2]

looks like curry is back on the menu boys

[@padders1068]

Al! Looks amazing as ever. Congrats on the well deserved 100K! 🙂😋

[@AlsKitchen]

Thanks so much! 😊

[@RussMichaels]

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.