Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh Biography

Souce(google.com.pk)
This makes a nice hot curry. Feel free to cut the chilli by half if you're scared – or double it if you want a vindaloo experience! Just remember to cook it nice and slow.

Mix your ginger and garlic together. Put them in a bowl that's big enough to fit all the cubed lamb in. Add the turmeric, yoghurt and black pepper to the bowl and mix together. Tip the lamb into the bowl and stir it around until it's well coated with the yoghurt and spices. Cover and leave overnight in the fridge to marinate. 

Preheat your oven to 170ºC/325ºF/gas 3. Chop your onions and peppers roughly and whiz them in a food processor with the fresh red chillies. 

Put the pan you are going to cook the curry in on the medium heat and add the cardamom, cloves, cinnamon and coriander. Toast until they go a shade darker in colour, then pour into a pestle and mortar and grind up with the dried red chillies. 

Keep the pan on the heat and add a splash of vegetable oil. Add the whizzed onion, peppers and chilli paste from the food processor with the ground up spices and paprika. 

Cook over a gentle heat for about 10 minutes. By now, lots of delicious curry smells will be coming out of the pot. Add the tomatoes, the marinated lamb and half a pint of water, and stir well. When the curry comes to the boil add the salt, cover tightly with a lid and place in your preheated oven. You can basically forget about it now, as all the hard work is done. Just wait 2 hours and carefully take the pot out of the oven. 

Taste it, and if it needs salt, add a little; if it's too hot, add a little yoghurt to cool it down. You can garnish with extra chilli, coconut and herbs. Serve with rice, your favourite Indian bread such as parathas, naans or chapattis, and loads of cold beer – you're going to need it! Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special


Rogan Josh was brought to India by the Moghuls. The unrelenting heat of the Indian plains took the Moghuls frequently to Kashmir, which is where the first Indian adoption of Rogan Josh occurred.

Rogan josh is an aromatic curry dish popular in India. Rogan means clarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat.

Recipes vary widely across different regions and traditions, but all include lamb or goat, oil or ghee and a mixture of spices. 

These may include paprika for its red colour, aniseed, cloves, cumin, cinnamon, and many others. Many variations have ginger, garlic, and yoghurt, and some also use tomatoes. 

An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices.




Directions 
Best Rogan Josh recipe
SERVES 4 -6 

Ingredients 

2.5 cm fresh ginger, peeled and coarsely chopped 
6 garlic cloves, peeled 
4 Tbs water 
10 Tbs vegetable oil 
1kg boneless lamb shoulder or beef or diced chicken 
10 whole cardamom pods 
2 bay leaves 
6 whole cloves 
10 whole peppercorns 
1 cinnamon sticks 
4 medium onions, peeled and finely chopped 
1 Tsp ground coriander 
2 Tsp  cumin seeds 
4 Tsp paprika 
1 Tsp cayenne pepper 
1 Tsp salt 
6 Tbs plain yogurt 
1/4 Tsp garam masala 
fresh ground pepper
Fresh Coriander for garnish

 Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste. 
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side. 
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour. Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour. 
Put in the ginger garlic paste and stir for 30 seconds. Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds. 
Add the fried meat cubes and juices. Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended . Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes. 
Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.) 
Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in




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Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh

Best Indian Recipes Chicken Rogan Josh