Chicken Rogan Josh

Adapted from: vahrevah.com

serves - 2

Ingredients

• Chicken – 400 gm
• Yogurt – ½ cup
• Kashmiri red chilli powder – 3 tsp
• Coarsely ground fennel seeds – 2 tsp
• Asafoetida / hing – ½ tsp
• Dry ginger powder – 1 tsp
• Black / white pepper powder – ½ tsp
• Garam masala – 1 tsp
• Generous pinch of saffron
• Cinnamon sticks – 2
• Cloves -3
• Green cardamoms – 2
• Bay leaves – 2-3
• Lemon juice – ½ tbsp
• Oil – 1 and 1/2 tbsp
• Salt to taste

How to make Chicken Rogan Josh?

• Heat oil in a pan. Once oil is heated, add half of the ground fennel seeds, cinnamon sticks, cloves, green cardamom, bay leaves and asafoetida.

• Saute for just few seconds and add chicken pieces to it.

• Add salt to taste and mix well. Fry the chicken on low heat for 5-6 minutes until it changes its color, stirring occasionally.

• Meanwhile add chilli powder, dry ginger powder, remaining fennel seeds powder, pepper powder, garam masala and saffron into the yogurt. Mix well and keep it aside.

• Before adding yogurt, lower down the temperature by adding a cup of water to the chicken. 

• Then add yogurt and mix well. This way yogurt won’t curdle.

• Reduce the heat and cover the pan. Allow curry to simmer for next 20-25 minutes until chicken is tender.

• Serve hot with jeera rice or plain boiled rice.