Friday, 15 August 2014

CHICKEN ROGAN JOSH

CHEF BB
        It’s a delicate gravy preparation from Kashmiri cuisine of India. In this preparation mostly lamb used. The thigh cut of this should be used. This curry should be red in color.

CHICKEN ROGAN JOSH


INGREDIENT

800 gms                                 Chicken, cut into Indian curry cut
200 ml                                    Yogurt       
1 tsp                                        Garlic, crushed  
1 tbsp                                     Ginger, chopped         
½ tsp                                                Salt   to taste
3 tbsp                                     Ghee         
1 tbsp                                     refined oil
05 gms                                   whole spice
100 gms                                 Onion ,finely chopped
300 ml                                    tomato puree
2 tsp                                        Coriander powder       
1 tsp                                        Cumin powder   
1 tsp                                        Fennel seed (saunf) powder        
1 tbsp                                     kashmiri Red chilli powder  
200 ml                                    chicken stock     
1 tsp                                        Garam masala powder        
1 tbsp                                     rattan jot stock (It’s a spice which leaves red color in hot oil)
3 no                                        red chili whole
¼ tsp                                                green cardamom powder


MOP
          Marinate chicken with yogurt, half of the garlic, half of the ginger and salt. Cover and refrigerate for 3 to 4 hours. Heat ghee and oil in a non stick pan. Add whole spice and red chili whole. Sauté for two minutes.
Add onions, remaining garlic and ginger and sauté till onions are golden brown. Add coriander powder, cumin powder, fennel powder, red chili powder. Mix well and sauté for five minutes. Add marinated mutton. Sauté till it raw flavor goes off. Add chicken stock, cover and simmer for 20 mins to 35 minutes. Cook uncovered for 5 to 10 minutes more.  Sprinkle garam masala powder and mix well.

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