Chicken Roghani (Chicken Rogan Josh)
ID: b4bb262e...
A rich and aromatic Kashmiri chicken curry cooked in ghee and yogurt. It features a unique, homemade spice blend cake called 'Kashmiri Ver', which gives the dish its characteristic deep red color and signature layer of spiced oil on top.
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🍳 Cooking Flow
Grind the whole and powdered spices together, then mix with oil to form a Kashmiri Ver spice paste. → Sauté the spice paste in hot ghee on low heat, then stir in whisked yogurt and salt. → Add the chicken pieces to the gravy and mix thoroughly to coat. → Pour in water, cover with a lid, and cook on medium heat for 15-18 minutes. → Turn off the heat and let the curry rest covered for 10 minutes so the oil floats on top.
Cooking Steps
Brief Cooking Order
Grind the whole and powdered spices together, then mix with oil to form a Kashmiri Ver spice paste. → Sauté the spice paste in hot ghee on low heat, then stir in whisked yogurt and salt. → Add the chicken pieces to the gravy and mix thoroughly to coat. → Pour in water, cover with a lid, and cook on medium heat for 15-18 minutes. → Turn off the heat and let the curry rest covered for 10 minutes so the oil floats on top.
Introduction
A rich and aromatic Kashmiri chicken curry cooked in ghee and yogurt. It features a unique, homemade spice blend cake called 'Kashmiri Ver', which gives the dish its characteristic deep red color and signature layer of spiced oil on top.
Step 1
Combine Kashmiri red chilli powder, dry ginger powder, fennel seeds, asafoetida, garam masala, black cardamoms, green cardamoms, bay leaves, and cinnamon stick in a dry grinding jar and grind into a fine powder.
Step 2
Transfer the ground spice mix onto a plate. Gradually add cooking oil and mix with a spoon or by hand to form a moist, lumpy paste, then shape it into a flat disc.
Step 3
Create a depression/hole in the center of the spice disc to form a traditional Kashmiri Ver style ring.
Step 4
Heat 5 tablespoons of ghee in a pan or wok over medium-low heat.
Step 5
Reduce the heat to low, add the prepared Kashmiri Ver spice paste to the hot ghee, and stir well to distribute the spices.
Ingredients List
Important Notes
Always cook the spice mixture on low flame when frying to prevent the dry ginger and chili powders from burning.
Whisking the yogurt beforehand ensures a smooth gravy without curdled lumps.
Letting the curry rest covered after cooking is highly recommended as it allows the red 'rogan' oil to separate and accumulate at the surface.
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