Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. ... Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" and josh meaning passion or heat. It is one of the signature recipes of Kashmiri cuisine.
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine.
Rogan josh consists of pieces of lamb or mutton braised with a gravy flavored with aromatic spices (like: chilli powder, cumin, mace, fennel, ginger powder, cardamom and cinnamon. Its characteristic deep red color traditionally comes from dried flowers or root of Alkanna tinctoria (ratan jot) and from liberal amounts of dried, deseeded Kashmiri chilies (lal mirch). These chilies, whose flavor approximates that of paprika, are considerably milder than the typical dried cayenne pepper of Indian cuisine. The recipe's spice emphasises aroma rather than heat. Saffron is also part of some traditional recipes.
This chicken rogan josh is my favorite version of the popular dish.
So, Let’s Cook Good Food…
Ingredients:
Chicken: 1 Lbs (1/2 kg) with bones
Mace (Jayetri): 2
Cinnamon: 4 (small pieces)
Black Cardamom: 4
Green Cardamom: 6
Cumin: 1 tsp
Saffron: A Pinch
Kashmiri Chili Powder: 1-1 ½ tbs
Ginger Powder: ½ tsp
Fennel Powder: 1 tsp
Asafoetida (Hing): A Pinch
Ghee: 2 tbs
Salt: to taste
Water: As required
Method:
Wash Chicken and keep in colander till the water drains
Take a bowl, add hing, Kashmiri red chili powder, ginger powder, fennel seeds powder and water. Mix it well.
Take a blender, in this add cinnamon sticks, green cardamom, mace, cumin seeds and make a coarse powder.
On a medium flame, heat ghee in a pan.
Add black cardamom and add chicken pieces.
Cook it in slow flame till the chicken changes its colour. Stir-fry well.
Add mixture of Kashmiri red chili powder, saffron, water and salt. Mix this well.
Put the lid on and let it cook for 15 minutes till the chicken is tender.
Now add masala powder (cinnamon, cardamom, cumin).
Mix it well and let it cook for another 5-8 minutes.
Adjust the water to get desired consistency.
Serve this dish with white rice or nan/paratha.
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