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25 August, 2014

Rogan josh

Posted in : Non-Vegetarian on by : srilakshminair Tags: , , , , , ,

Ever since i came to the United States, and i started my curry odyssey here, i haven’t been able to find good Indian food. When i eat good Indian food from a great restaurant in India, food so good i can absolutely be sure that no one on earth is having better Indian food than i am at that moment. Meaning there is no room for improvement. Its been a long time i went to India, and just the thought of Rogan Josh, or a lamb curry ignites a longing inside me. Whatever Indian food I’ve had here doesn’t make me feel fully satisfied. I don’t know if the restaurants are just focusing on the profit and skimping on quality, but a Rogan josh i get here has little resemblance to what i get in India. When you go to India, you’ll understand that all of the things you think you know about Indian food is completely wrong. A good curry is not something that’s searingly hot that you can have over a couple of pints of beer. I mean, if i were in India right now, i would go to a restaurant and i would eat rogan josh, kofta curry, parathas, biryani and then i would WADDLE OVER to the next restaurant and eat a nice crispy dosa, and sambhar, and idli, and vada. But i can’t do that right now, so i decided to make an extremely delicious rogan josh at home, and enjoy it with warm naan bread, all made from scratch, of course.

An authentic Rogan josh is lamb/chicken marinated in a mixture of spice powders, seared in cardamoms, cloves, and cinnamon, and braised in a caramelized onion gravy.

You will need the following ingredients:

For marinating the meat:

Cornish hen/Chicken/Lamb2 kg/3-4 lbs


Fresh garlic paste1 tablespoon


Ground cumin1 1/2-2 teaspoons


Ground ginger1 1/2 teaspoons


Kashmiri Red chilli powder1/2 teaspoon


Paprika1/2 teaspoon


Coriander powder2 teaspoons


Nutmega good pinch

For the gravy:

Ghee5-6 tablespoons


Cloves4


Green cardamoms2


Black cardamoms2


Bay leaves2


Cinnamon stick1 medium size stick


Browned/caramelized onion paste3/4 – 1 cup


Fennel powder3/4 teaspoon


Kasuri methi/Dried fenugreek leavesa palmful


Fresh chopped cilantroa palmful


Thick yogurt2-3 tablespoons


SaltTo taste

Instructions:
I have 2 Cornish hens which i have skinned…
Rogan josh
…and butchered to curry-size pieces.
Rogan josh
Put the pieces into a mixing bowl, and add all the ingredients for marinating the chicken, hen, whatever..
Rogan josh
Next chop about 2 very large red onions, and put it in a skillet with some oil, and let the onions cook in high heat until the water in the onions evaporate.
Rogan josh
Then turn the fire to low-medium flame, add about 1/2 teaspoon of sugar and let the onions slowly cook until it caramelizes and turns into a nice brown color and is sweet. DO NOT let it burn.
Rogan josh
When the onions cool, grind them into a paste and keep aside.
Next, add ghee to a pan, and add the cloves, cinnamon, bay leaves, and cardamom, and saute until you get the aroma of the spices.
Rogan josh
Then add the chicken, salt and asafoetida, and stir to combine everything with the ghee and the spices..
Rogan josh
Add the brown onion paste, and stir to combine…let it cook for 5 minutes..
Rogan josh
Add some water to thin out the gravy and let it cook for another 5-6 minutes.
Rogan josh
Add fennel powder…
Rogan josh
add the yogurt and chopped cilantro, and stir.
Rogan josh
Finally add kasuri methi, stir again and let the whole thing simmer for 5 minutes.
Rogan josh
Remove it from the flame, and drizzle a little yogurt on top. Serve hot with chapathi, naan, paratha, or steamed basmati rice.
Rogan josh | Flavors of my family

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