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 -2Tteaspoons
- 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.