Author Notes
Chicken Roganjosh is one of the most popular Indian curries and comes from the north most state of India, Kashmir. The main spice used in the recipe is Kashmiri Mirch or red pepper from Kashmir. —IndianSimmer
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Ingredients
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1 pound
boneless chicken cut into 2 inch cubes
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1 cup
whole fat yogurt
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3 tablespoons
ginger garlic paste
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1 cup
onion paste
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1 tablespoon
kashmiri red pepper
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1 teaspoon
turmeric
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1 teaspoon
fennel seeds
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2-3
cloves
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1 teaspoon
cinnamon powder
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1 teaspoon
cumin seeds
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a pinches
of asefetida
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1 teaspoon
madras curry
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2 tablespoons
+1 tbsp clarified butter
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salt to taste
Directions
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In a bowl mix yogurt, salt, Kashmiri red pepper powder and ginger garlic paste. Add chicken. Mix everything well and set it aside for half an hour.
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Heat oil in a thick bottom pan. Add onion paste and cook it until it turns color to golden brown.
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Turn heat to medium low.
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Now add all the spices except the curry powder. Mix it all together.
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Add the chicken.
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Stirring it every couple minutes, let the chicken cook slowly without covering it. Slow cooking is the key when it comes to making a nice and rich curry.
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When you feel that the chicken is almost done (which should take anywhere around 20 minutes), add the madras curry powder (or garam masala).
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Cook until done.
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Note:- This dish has a thick gravy but if you want the curry to be thinner, feel free to add a little water before adding the curry powder and give it a nice boil.
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