Connect with us on
Chicken Roganjosh
Chicken Roganjosh by Anand Caterers Pvt. Ltd
Ingredients:
- Chicken – 1 Kg cut into 2 inch cubes
- Full fat yogurt – 2 cups
- Ginger garlic paste – 6 Tablespoons
- Onion paste – 2 cups
- Kashmiri red pepper – 2 Tablespoons
- Turmeric powder – 2 Teaspoons
- Fennel seeds – 2 Teaspoons
- Cloves – 6
- Cinnamon powder -2 Teaspoons
- Cumin seeds – 2 Teaspoons
- Asafetida (Hing) – a good pinch
- Garam masala powder – 2 Teaspoons
- Oil or Ghee – 6 tablespoons
- Salt – to taste
Method:
In a bowl mix yogurt, salt, Kashmiri red pepper powder and ginger garlic paste. Add chicken. Mix everything well and marinate the chicken for half an hour. Heat ghee in a thick bottom pan. Add onion paste and cook it until it turns a golden brown. Turn heat to medium low. Now add all the spices except the curry powder. Saute them all together. Add the chicken. Cook it on a low heat, stirring it every couple of minutes slowly without covering it. Slow cooking is the key when it comes to making a nice and rich curry. When the chicken is almost done in about 20 minutes, add the garam masala powder and sauté until tender. Serve hot.