Kashmiri Rogan Josh (Chicken Curry from Kashmir)

A spicy speciality from the state of Kashmir, rogan means oil in Urdu and red in Hindi languages and josh means fiery or passion. Introduced by the Mughals dynasty in India, it’smade in a mixture oil, fragrant spices and yogurt, giving it its bright red colour and distinct taste. Although made with meattoo, I have used chicken for my recipe.

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Pre-preparation time: 15 mins

Cooking time: 30 mins

Serves: 2

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Ingredients

1. 300 gm Chicken breast, medium size

2. 2 tbsp Butter

3. 2 tsp Neutral oil

4. 6-8 Dried Kashmiri red chilies, soaked in warm water

5. 250 ml Yogurt, whisked

6. Salt as per taste

7. ¼ tsp Asafoetida powder

8. ½ tsp Green cardamom powder

9. 1 tbsp Fennel seed powder

10. ¼ tsp Cinnamon powder

11. 1 tsp Kashmiri Mirch red chilli powder (optional)

12. 1 tbsp Ginger powder

13. 1 Brown cardamon pod

14. 2 Bay leaves

15. 1-2 cloves

16. 200 ml Warm water

17. 1 tsp Garman Masala

Method

1. Soak Kashmiri red chillies in warm water for 10 mins. Grind into a smooth paste with a few tbsp of water and keep aside.

2. Take a bowl, add green cardamom powder, fennel seed powder, cinnamon powder, Kashmiri Mirch red chilli powder (optional) and ginger powder in a few tbsp of water. Whisk and keep aside.

3. In a nonstick pan, add oil and butter on medium heat, and once butter sizzles, add bay leaves, cloves and brown cardamom pod. Fry for less than a min.

4. Lower the heat, add Asafoetida and give it a good stir.

5. Add Kashmiri red chilli paste and mix well.

6. Now, add the thick mixture of powdered spices on very low heat and cook everything for a few mins.

7. Stir in whisked yogurt and cook for a few mins until you see oil on the surface of the sauce.

8. Add  chicken pieces and salt and mix well on medium heat for a min.

9. Lower the heat, cover and cook the chicken for approx. 10-12 mins.

10. After 5 mins into the cooking process, add water, still well and continue to cook until the chicken is fully cooked.

11. Switch off the burner

12. Garnish with Garma Masala

Serve with

Cumin rice and ginger potatoes

Note: You may grind the whole species -cardamom pods and cinnamon stick and use in powder form or you may add these to the hot oil if you want, along with the bay leaves and black cardamom pod. Remember to scoop them all out of the sauce before serving!