Chicken Rogan Josh Recipe Whiskaffair

on Oct 10, 2023, Updated Oct 26, 2023 Here are some more chicken curry recipes that you must try: Kadai Chicken, Mughlai Chicken Stew, Chicken Vindaloo, Butter Chicken , Chicken Tikka Masala, and Chicken Chettinad. Mohit and I travel a lot to various countries for work and vacations. We usually try to eat local cuisine and visit local Indian restaurants occasionally. However, most of my trips to these Indian restaurants have been very disappointing. They serve food that is far away from the actual Indian taste and honestly is quite disgusting. This makes me sad because people who haven’t tasted the dishes might think this is what Indian food is. One of the dishes that is tampered with the most is Rogan Josh. Most restaurants make onion tomato gravy, add chicken mutton, and pass it off as a Rogan Josh. It is not even remotely close to the thin, dry ginger and fennel-flavored curry with Rogan (oil) floating on top. In this post, I am sharing a traditional recipe that I learned from a chef for you all to try!

About Rogan Josh

“Rogan” means “oil” in Persian, and “Josh” means “heat.” Rogan Josh is a traditional Kashmiri curry with meat cooked in a yogurt-based spicy thin curry flavored with dry ginger powder and fennel seeds powder. It has a thin layer of oil floating on top, so don’t get intimidated; this is how it should be. It is characterized by its deep red color, which comes from the use of Kashmiri chilies and a unique Kashmiri spice called “Ratanjot”. This curry is popularly served at all Indian restaurants worldwide, but what you get at restaurants called Rogan Josh is an onion-tomato-based curry that is nowhere close to the traditional dish. Like all other Kashmiri dishes, this curry can be made with or without onion and garlic. The Kashmiri Pandits make it without onion and garlic, and the Kashmiri Muslims use them in their preparation. This curry is mostly made using lamb and mutton, but you can also make it with beef or chicken. Vegetarian options like potatoes, mushrooms, tofu, paneer, etc., can also be used.

About Chicken Rogan Josh

Chicken Rogan Josh is a variation of rogan josh curry, which uses chicken pieces instead of lamb or mutton. Bone-in chicken pieces are cooked in a red hot yogurt-based curry flavored with whole spices, fennel seeds powder, and dry ginger powder. It has a fiery red color from using Kashmiri red chili powder and a unique Kashmiri spice called Ratanjot. If you cannot source Ratanjot, then you can skip it. This recipe can be made in an instant pot or a traditional stovetop pressure cooker. I am sharing both methods in the post below. This curry is typically served with Basmati rice, which absorbs the flavorful sauce very well. You can also serve it with Indian bread, such as Plain Naan, Tandoori Roti, or Lachha Paratha. However, if you dislike bone-in chicken, use boneless chicken cut into 1-inch pieces. Whole Spices – You will need whole spices like black cardamoms (badi elaichi), cloves (laung), green cardamoms (hari elaichi), black peppercorns (kali mirch), bay leaves (tej patta), dry Kashmiri red chilies, and mace (javitri). Spice Powder – This curry is flavored with spice powders such as Kashmiri red chili powder, fennel powder (saunf powder), dry ginger powder (sonth), coriander powder, cumin powder, and garam masala powder. Yogurt – Plain yogurt (dahi, curd) makes the base of this Kashmiri chicken curry. Oil – Traditionally, this curry is made in either mustard oil or ghee. Others – You will also need milk, saffron strands, cumin seeds, asafetida (hing), and salt. Tempering (Optional) – A tempering of ratanjot in ghee is added to the curry. It give a fiery red color to it. It is totally optional though. Lightly crush the following whole spices in a mortar and pestle.

3-4 black cardamoms 4-5 cloves 3-4 green cardamoms 8-10 black peppercorns 1 javitri

3 tablespoon Kashmiri red chili powder 3 teaspoon fennel powder ¼ teaspoon asafetida 1 tablespoon dry ginger powder 1 tablespoon coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala powder 2 teaspoon salt

Add 5 tablespoon mustard oil to the pot. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

crushed whole spices 2 bay leaves 4-5 Kashmiri dry red chilies 1 teaspoon cumin seeds

Now add yogurt mixture and saffron soaked in milk and mix well. Close the instant pot lid and set the valve to the sealing position. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid. Close the lid and pressure cook for 3 whistles on high heat. Remove the cooker from heat and let the pressure release naturally. Add a 1-2 inch piece of ratan jot and cook for a minute. Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.