Rogan Josh

In this post, I am sharing a recipe from Kashmir.

Kashmir is called heaven in India. The picturesque beauty of Kashmir is breathtaking. Same goes to authentic Kashmir Cuisine. The colourful rich dishes not only captivate your eyes but your saliva too!

One of the signature Kashmir dish is Rogan Josh.  The famous Kashmiri Mirch (chilli powder) is known for the colour, not fieriness in taste. The red colour of Rogan Josh comes from the use of a liberal amount of Kashmiri Mirch powder and ratan jot or Mawal flower. It is the root of a plant and flower having a natural red colour, found in Kashmir which brings a dramatic colour in appearance. Unfortunately, I don't have here in Canada. Rogan Josh is mild and soothing with delightful flavours.

Rogan Josh is usually prepared with tender mutton but it can be made with chicken too. Though the taste will be different; it is an absolutely mouth-watering irresistible dish for your dinner party.

Let us get started with my version of Rogan Josh. 

Rogan Josh (with chicken)

(Serving for 6)

 

Ingredients:

                              

For the stock

1 kg ( 2.2 lb) chicken

4 cloves

2 black cardamom

3 green cardamom

2 pieces of cinnamon (2 inchs each)

2 tbsp rose petal

1 bay leaves

1 tbsp fennel seeds

2 inches ginger root

1 tbsp salt

For the gravy

6 shallots (chopped)

2 tbsp ghee

1 Red chilli (whole)

4 tbsp oil

1 tbsp dried ginger powder

3 tbsp Kashmiri Mirch (chilli) powder

1 1/2 c yoghurt

8 strands saffron crushed in 1/2 tsp of rose water

1/2 tsp turmeric powder

salt to taste

1/2 tsp sugar

Preparation :

Step 1-

1.  Make a pouch with all ingredients for stock except chicken and salt.

2. Boil 2 litre water in a big pot. Drop the pouch, add salt, close the lid and boil for 10 min.

3. After 10-12 min. add chicken and boil for another 10 min with lid on.

4. Separate chicken from the stock; discard the pouch. Keep the stock aside.

Step 2-

1. Heat oil in a pan on medium. Add 1/2 amount of ghee and saute shallots until golden and soft.
2.  Use a small portion of stock and grind these onions to a smooth paste. 
3. Return back the paste into the pan. Add turmeric, ginger powder and stir for 1 min.
4. Add chicken and fry for 1-2 min.
5. Add the stock and cook on medium heat. 
6. When the stock is about to thicken add yoghurt, sugar and salt (if needed).
7. Take a small pan, heat remaining ghee, then add Kashmiri Mirch (chilli) powder.
8. Pour this liquid into the stock while boiling. This will give you the desired colour in absence of Ratan jot or Mawal flower.
9. When you reach the desired consistency of gravy add saffron mixed rose water. Stir.
10. Close the lid. Turn off the heat. Give 10 min rest.
11. Serve with Kashmiri fried rice.

Recipe of exotic, aromatic Kashmiri Fried Rice is coming in my next post.