Chicken Roganjosh

Image showing Chicken Rogan Josh

Rogan josh is a well known Kashmiri Cuisine served as main dish in the multicourse meal in all festivities. Its richness and aroma comes from the spices like cloves, bay leaves, cardamom, and cinnamon. It is a treat not only to taste buds but its aroma is so wonderful that you can not miss it.

How to make Chicken rogan Josh:

Objective: Learn how to make Chicken Rogan Josh

Preparation Time: 10-15 minutes

Cooking Time: 45 minutes

Total time: 55 minutes

Servings: 4-5

Cuisine: Indian (Kashmiri)

Watch the video here for step by step process of making Chicken roganjosh

Video duration: 09:14 minutes.

Chicken Roganjosh

Ingredients:

Recipe Specific Ingredients:

Chicken: 1 Kg

Yoghurt: 250 Gms

Spices:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Ginger Powder: 1 tsp

Turmeric Powder: 1 tsp

Fennel Powder: 2 tea spoons

Pepper Corn: 2 tsp

Big Cardamom: 5-6 Pieces

Green Cardamom: 3-4 pieces

Cinnamon: 2 pieces of 1 inch length

Bay Leaves: 2-3

Cloves: 3-4

Basic Ingedients:

Salt: 1 1/2 tsp (as per taste)

Kashmiri Red Chilly Powder: 2 tsp

Mustard Oil: 2 spoons for shallow frying chicken

Mustard Oil: 1 spoon for cooking

Image showing chicken fried in Pan
Image showing Chicken Rogan Josh

How to prepare for making Chicken Rogan josh:

Wash the chicken pieces with fresh water

Add 2 spoons of fennel powder to yogurt and whisk it well.

Grind 1 tsp of pepper corns, 1 inch cinaamon and 3-4 long cardamoms to fine powder.

How to cook chicken Roganjosh:

Heat two spoons of mustard oil in a pan.

Shallow fry the chicken till it turns golden brown from all sides. Keep it aside in a plate or bowl.

Now heat 1 spoon of oil in a pan.

Add 1 pinch of asafoetida, 1 tsp cumins and 2 bay leaves and saute well.

Add two big cardamoms, 1 cinnamon, 2 green cardamoms, 2 cloves and saute well.

Add the chicken pieces and mix well.

Add 1 tsp salt, 2 tsp kashmiri red chilly powder and mix well

Add some water around 1/2 glass and mix again.

Let it simmer for 10-12 minute till the chicken becomes tender.

Add 1 tsp pepper corns, 2 big cardamoms, 1 inch cinnamon crush to powder and mix well.

Add 2 tsp of fennel powder to the curd and whisk well and add it to the pan. Keep stirring.

Add the saffron water.

Let it simmer for around 5 minutes.

Roghaan Josh is ready.

Dish it ut and serve it hot

It goes well both with Chapatis and rice. Enjoy the dish.

Do try it out and let me know how it turned out. What are your favourite dishes you want us to make video on? We will gladly share the dish with you.

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About Sanjay Pandita 73 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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