Showing posts with label josh. Show all posts
Showing posts with label josh. Show all posts

Nov 30, 2016

Chicken Rogan Josh

Chicken Rogan Josh kashmiri recipe curry easy authentic indian

In Persian, Rogan means fat or ghee and Josh means intense or boiling. Rogan Josh made with mutton is a traditional dish of Kashmir and was introduced by the Persian speaking Mughals. This recipe uses chicken in place of mutton for a delicious red curry. Although lavishly spiced this dish is more aromatic in flavor than fiery hot. The chicken is seared until golden brown then braised until tender in the rich and velvety sauce. Perfect for a chilly Fall or Winter day served with rice and a few piquant chutneys.

Chicken Rogan Josh kashmiri recipe curry easy authentic indian

As is the traditional Kashmiri manner the chicken is first browned in salted ghee and oil then set aside. Browning the chicken in salted oil gives it a bit of a savory crust as well as leaving delicious drippings for making the sauce. The sauce is then made with layer upon layer of flavors. The Kashmiri mirch, fennel, dry ginger, cassia, cloves, black and green cardamoms are all authentic flavors of Kashmiri cuisine. Tempering the yogurt gives the sauce that velvety texture. Finally, the sauce and chicken are combined to slowly simmer to meld the flavors. The sauce is quite soupy as it is served with rice like most Kashmiri dishes. (If you'd prefer a thicker gravy then grind the onions to a smooth paste before frying.) Kashmiris probably wouldn't use the cassia leaves but I find their delicate fragrance enhances the flavors so I put them in. Enjoy!

Ingredients:
1kg/2lbs chicken, skinless and cut into 8 pieces with bone in
2 TBS cooking oil
2 TBS ghee/clarified butter
3 onions, sliced thinly into half moons (or ground into paste for thick gravy)
2 TBS garlic/lahsun paste
2 TBS ginger/adrak paste
2 cassia leaves/tej patta (optional)
2 inch piece of cassia bark/dalchini (or 1 tsp ground cinnamon)
2 C water or stock
1 TBS dried mint (optional for garnish)
Grind for masala:
3 black cardamoms/kali elaichi
5 green cardamoms/elaichi,
6 cloves/laung
10 black peppercorns/kali mirch
2 tsp cumin seeds/jeera
2 tsp coriander seeds/dhania
Mix until smooth for sauce:
1 cup full fat yogurt/dahi
1/2 tsp flour/maida (this will keep the yogurt from splitting)
1 TBS Kashmiri mirch (or 1&1/2 tsp paprika plus 1&1/2 tsp cayenne)
2 tsp ground fennel/saunf
1 tsp dry ginger/soonth
1/2 tsp turmeric/haldi

Here's what to do:
1) Heat cooking oil or ghee with 1 teaspoonful salt in kadhai or deep heavy bottomed skillet for 7 minutes. While oil is heating mix yogurt together with spices and flour as listed for sauce until smooth and set aside. Grind spices listed for masala and set aside.


2) Fry chicken pieces in hot oil and ghee for about 3 minutes on each side or until browned. Set fried chicken pieces aside on a plate.


3) In same pan fry sliced (or ground) onions until beginning to brown. Add garlic paste, ginger paste, cassia leaves, cassia bark and spices ground for masala. Fry for about 2 minutes or until raw smell is gone from garlic.

4)  Remove pan from heat and add yogurt mixed with flour and spices to fried onion mixture. Stir well and return pan to heat. Bring mixture to a simmer. (This tempers the yogurt to give it a smooth texture.) Allow mixture to simmer for 5 minutes. If mixture begins to scorch or stick reduce heat, add 1/4 cup water and stir well.

 

5) After 5 minutes return the fried chicken pieces to the pan with the onion, yogurt, and spice mixture. Stir well. Add 2 cups water or stock to the spice and chicken mixture and bring to a simmer. Cover pan and allow to simmer for 15 minutes or until chicken pieces are cooked through and oil separates from the sauce. Salt to taste and garnish with dried mint if desired.


Helpful Hints:
I do find that sometimes chicken can get a bit dry when cooked this way. To prevent that I usually soak the skinless chicken in a brine solution of 3 tablespoons salt to one liter/four cups water for at least 3 hours or preferably overnight in the refrigerator. Before fryimg rinse the chicken pieces well  and dispose of the brine solution. This really makes for tender, juicy chicken!

Dec 10, 2015

Kashmiri Rogan Josh

Kashmiri Rogan Josh recipe indian curry lamb easy beef venison

The famous fiery red Kashmiri mutton dish made easy! Rogan Josh is a dish of Persian origin and roughly translates as "cooked in hot fat or ghee." This classic favorite is commonly served in the Kashmiri feast called "Wazwan" (36 courses minimum) where every part of the goat is used. This recipe also works well with lamb, beef, venison, or water buffalo.


Traditionally the sauce is given a deep, brilliant red by the addition of ratan jot, a powder made from the roots of the alkanet plant (Alkanna tinctoria) as well as the Kashmiri mirch. I've used a tablespoon of canned tomato paste in this recipe to give the sauce the same deep red you'd get using ratan jot. This is a very hearty, rich dish perfect for a fall or winter meal served with rice or a crusty loaf of French bread to soak up that delicious gravy.

Ingredients:
1 kg mutton (goat) or lamb, cut into 2-3 inch pieces
3 onions, sliced finely
2 cassia leaves/tej patta
2 TBS ghee
1 TBS cooking oil (mustard oil if you wish to be authentic)
1 cup water or stock /shorba
Blend until smooth for marinade-
1 cup full fat yogurt/dahi
1/2 tsp flour/maida (this will keep your yogurt from splitting)
1 TBS garlic paste
1 TBS ginger paste
1 TBS Kashmiri mirch (or 1&1/2 tsp cayenne pepper + 1&1/2 tsp sweet paprika)
1 TBS ground fennel/saunf 
2 tsp ground dry ginger/soonth
1/2 tsp turmeric/haldi
1/4 tsp hing/asafoetida (optional)
1 tsp ground cassia or cinnamon/dalchini
2 tsp ground cumin/jeera
7 green cardamoms/eleaichi
7 cloves/laung
4 brown cardamoms/kali elaichi
15 black peppercorns/kali mirch
2 tsp salt
1 TBS canned tomato paste (optional)

Here's what to do-
1) Blend all spices, salt, tomato paste, ginger, garlic, and yogurt as listed under marinade until smooth in mixie, blender, or food processor. 
The marinade is mixed.
2) Pour mixture over mutton pieces & allow to marinate for at least 2 hours or up to overnight in the refrigerator in an airtight container.


Make sure each piece of mutton is coated in the marinade.
All sealed up airtight & ready to go into the refrigerator to marinate.
3) When ready to cook, heat mustard oil and/or ghee in pressure cooker, kadhai, or deep heavy bottomed skillet for about 5 to 7 minutes until fragrant. Fry onions for around 8-10 minutes until medium brown. (I'm cooking a tough Nepali goat so I'm using a pressure cooker to save time. If you are cooking lamb or tender beef a deep heavy bottomed skillet would be adequate.)
This is the brown we're looking for.
4) Add cassia leaves, mutton, & marinade to fried onions in pressure cooker. Stir well. Allow to simmer over medium heat for 10 minutes.
Don't forget those tej patta/cassia leaves, supposedly they help tenderize the meat!
5) Add 1 cup water or stock/shorba and stir. Secure lid on pressure cooker & cook for 5-6 steams or until mutton is to desired tenderness & oil separates from sauce. Salt to taste and serve.

Helpful hints:

Don't have a pressure cooker? Then follow the above steps using a deep, heavy bottomed skillet or kadhai & simply simmer at the end until mutton is to desired tenderness & oil separates from sauce. Is mixture dries out or begins to scorch before meat is to desired tenderness just keep adding 1/2 cup water or stock as needed to prevent burning.

In Kashmir mustard oil and/or ghee are typically used in Rogan Josh along with the fatty cuts of mutton/goat, if you don't like the pungent flavor of mustard oil or don't wish to use ghee just use sunflower or canola oil.

This recipe works well using lamb, venison, water buffalo, or beef stew meat also. Simply adjust cooking times accordingly. 

If you live in western countries I would choose the full fat 'Greek style' yogurt to cook this with as it is the most like the yogurt/curd that is used in Kashmir. 

Printfriendly