Chicken Rogan Josh is an iconic dish in Indian cuisine that originates from the Mughlai region. It’s known for its rich texture and complex flavor that comes together from a variety of spices, giving you a warm experience on every bite. Traditionally served with naan bread or rice, this dish not only tastes delicious but also makes for an impressive presentation at meals.
Recipe: Chicken Rogan Josh
Ingredients:
- For the Marinade:
- 1 kg boneless chicken, cut into medium-sized pieces
- Salt to taste
- Juice of 2 lemons or vinegar (for tenderizing)
- For the Spice Paste:
- 50 g fresh ginger, peeled and grated
- 2 large onions, finely chopped
- 6-7 garlic cloves, minced
- 1-inch piece of cinnamon stick
- 3 green cardamom pods
- 2 black cardamoms
- A few whole cloves
- 4 small pieces dry red chilies (adjust based on your spice preference)
- For the Sauce:
- 30 g butter or ghee
- 1 tsp oil
- 3 tbsp tomato puree (you can make this by blending fresh tomatoes)
- Ground cumin – 2 teaspoons
- Coriander powder – 2 teaspoons
- Garam masala – 1 teaspoon
- Turmeric powder – a pinch for color
- Salt to taste
- Additional Garnishing:
- Fresh cilantro leaves
Instructions:
Preparation of the Chicken and Marinade:
- Marinate the chicken pieces in lemon juice or vinegar, salt, and some spices (like cumin) for at least an hour to absorb flavors.
While the chicken is marinating, start making your spice paste by blending together all ingredients mentioned under “For the Spice Paste” until smooth.
Cooking the Chicken:
- Heat oil or ghee in a large pan over medium heat.
- Add the onions and cook until they’re translucent, stirring occasionally to avoid burning them.
Add the ginger, garlic paste along with cinnamon stick, cardamoms, cloves, and red chilies. Stir-fry for 5 minutes on low-medium heat.
Once aromatic, add the ground spices (cumin, coriander powder) and cook for another minute until fragrant.
Now, stir in your tomato puree and cook until it has thickened, stirring regularly to avoid burning at the bottom of the pan.
After the sauce has thickened sufficiently, lower heat slightly and add the marinated chicken pieces along with any remaining marinade into the pan.
Add water as needed if the pan seems too dry or if there isn’t enough liquid for the chicken pieces (about 2 cups), making sure they are fully submerged.
Bring everything to a simmer then reduce heat so that you’re gently maintaining a low boil.
Cover and cook on low heat until the chicken is tender, which may take around an hour, depending on the size of your pieces and how moist your pan is.
As the cooking progresses, keep stirring occasionally and adjust salt if needed.
- Once cooked through, turn off the heat and let it rest for a few minutes to let flavors settle before serving.
Serving Suggestions:
Serve hot with naan bread or steamed rice on the side. Garnish with fresh cilantro leaves right before serving for an extra pop of color and flavor.
Enjoy your homemade Chicken Rogan Josh!
Text model: qwen2
Image model: RealisticVision
