Chicken rogan josh is one of the west Asian recipe that is often ordered in restaurants which have Indian, Pakistani and Malaysian cuisine as their specialty. During the lockdown times I learned this recipe and tried out multiple ways to make the recipe.
Depending on which method you follow you may find some change in the recipe. And also you may find the recipe having different taste accordingly. If you follow my method and make this recipe, do let me know and even do post the image of your final output.
Here's how my final output looks like.
Image Credit : My Phone camera
So let's get to the ingredients for this recipe.
Ingredients
- Chilly powder
- Cumin seeds or powder
- Corinader
- Mint leaves
- Kasuri methi
- cinnamon
- peppet
- 2 garlic cloves
- nutmeg
- almond crushed
- cashew crushed
- 1 cup curd
- chicken boneless pieces
- tomato puree or tomato paste
- coconut powder
- 5 tbsp oil
- 2-3 onion dependent on servings
- 1/2 chopped ginger or 1/2 tbsp paste
- 1 cup chicken stock
- salt as per taste
- turmeric powder as per requirement
- chicken masala
Note: Here I am using the chicken bonless. However pakistani and the Malaysian recipe makes use of the chicken bones too. So depending on how you prefer you can adjust accordingly.
Method
- Cut the chicken pieces and marinate them with chilly, curd, turmeric and salt. Keep it aside for 1 hour or so.
- Take chopped onion, tomato pieces or puree, add garlic, cumin seeds, ginger, almond and cashew powder and get them heated in pan for 10 minutes. And after that put them into mixer and get them as a paste. You can also add the coconut powder into the mixture and again run them under the mixer.
- Take another pan, take out the chicken pieces and put some oil into it and fry for 5 minutes. Make sure they don't get sticky into the pan.
- Now take out the chicken pieces into another bowl and make sure to cover the bowl with some lid.
- Now in one pan add the 2 tbsp oil. Put some cardamom and cinnamon into it. Let it saute for a minute or so.
- Add the mixture that we prepared earlier into the pan. Now also add the curd into the pan.
- Take out the chicken masala and chilly powder, add 1 tbsp each into this mixture.
- Make sure to heat this mixture for 2 minutes by keeping the lid on. Make sure you get some water on the lid.
- Now add the chicken pieces into the mixture. Also add the chicken broth into it. Mix the pieces with the gravy.
- Let this mixture cook for next 20 minutes. Add salt by checking the gravy multiple times while it cooks.
- Add the kasuri methi after 20 minutes into the mixture. Now stir the gravy and chicken pieces.
- Also add the nutmeg 1/2 tbs by sprinkling into the gravy.
- Let the mixture stay on heat for 10 minutes more.
- Serve it by garnishing using mint leaves and coriander leaves. Lemon juice at the top would even improve the spicy taste.
This recipe is perfect for the times when you have some guests over. Also if you have barbecue and make naan or roti with it. Then you should definitely cook this as a main dish for the same. Most of the folks prefer this dish from season June to January. Usually people avoid a bit hot dish like this in summer. But there are always exceptions.
This spicy dish is a perfect main course with the bread or any type - naan, roti, brota etc. You may also find the taste even better if you garnish it with some garlic pieces on the top. If you try this recipe and any other variations of this recipe then do let me know in the comments. I would be happy to learn new approach from you.
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