Chicken Roghan Josh

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Ingredients:

1/2 cup thick curd

1 inch ratanjog or few strands of kesar(optional for red color)

2 bay leaves

4 green cardamom

4 black cardamom

6-8 cloves

15-20 black peppercorns

3 big or 4-5 medium onions finely chopped 

2 tbsp ginger-garlic paste 

1 tbsp + 1 tsp Kashmiri red chilli powder

1 tsp garam masala

1 tsp chicken masala

1 tsp green cardamom powder freshly crushed

1 tsp fennel seed (saunf) powder freshly crushed

1/2 tsp haldi

3 + 2 tbsp oil

salt as per taste


For Marination:

1 kg chicken

1/2 cup thick curd

1 egg

1 tbsp ginger-garlic paste

1/2 tsp haldi

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1 tsp garam masala

Salt as per taste


Recipe:

1. Clean the chicken and keep it aside.

2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste and egg. Mix well. 

3. Add chicken pieces and marinate for 2-3 hours.

4. Heat 3 tbsp oil in a kadai. Add ratanjog and saute till oil becomes red. Now remove the ratanjog.

5. Add cloves, green and black cardamoms, bay leaves, black peppercorns. Saute for a min.

6. Then add chopped onions and saute till they turn soft. Add ginger-garlic paste and saute for two more mins.

7. Now add 1 tbsp kashmiri red chilli powder, 1/2 tsp garam masala, saunf powder, salt and mix well.

8. Transfer the mixture into a blender and blend to smooth paste with little water.

9. Heat 2 tbsp oil in the same kadai and add marginated chicken and saute for 8-10 mins. Cover and cook.

10. Later add 1/2 tsp garam masala, haldi, 1 tsp kashmiri red chilli powder, green cardamom powder, chicken masala and mix well with the chicken.

11. Strain the grounded paste through the strainer and add the paste to the chicken in kadai and mix well. Cover and let it simmer for five mins.

12. Add the whisked thick curd and again mix well.

13. Finally cover and cook for 8-10 mins or till the chicken are completely cooked.

14. Chicken Rogan Josh is ready to be serve with hot ghee phulkas.

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