25 August, 2014
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/Lamb–2 kg/3-4 lbs
Fresh garlic paste–1 tablespoon
Ground cumin–1 1/2-2 teaspoons
Ground ginger–1 1/2 teaspoons
Kashmiri Red chilli powder–1/2 teaspoon
Coriander powder–2 teaspoons
Nutmeg– a good pinch
For the gravy:
Cinnamon stick–1 medium size stick
Browned/caramelized onion paste–3/4 – 1 cup
Fennel powder–3/4 teaspoon
Kasuri methi/Dried fenugreek leaves–a palmful
Fresh chopped cilantro–a palmful
Thick yogurt–2-3 tablespoons
I have 2 Cornish hens which i have skinned…
…and butchered to curry-size pieces.
Put the pieces into a mixing bowl, and add all the ingredients for marinating the chicken, hen, whatever..
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.
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.
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.
Then add the chicken, salt and asafoetida, and stir to combine everything with the ghee and the spices..
Add the brown onion paste, and stir to combine…let it cook for 5 minutes..
Add some water to thin out the gravy and let it cook for another 5-6 minutes.
Add fennel powder…
add the yogurt and chopped cilantro, and stir.
Finally add kasuri methi, stir again and let the whole thing simmer for 5 minutes.
Remove it from the flame, and drizzle a little yogurt on top. Serve hot with chapathi, naan, paratha, or steamed basmati rice.