Sunday, September 13, 2015


You must have Traditional Mutton Rogan Josh, a kashmiri recipe which mostly recognized by the bright red colour of thin gravy made by so many whole spices. This dish actually made me feel like a shorba, like a hot soup which can we have in winters but mainly this dish prepared with mutton which have to marinate with papaya paste  and then cook. Here I made it with chicken but the recipe i follow is the same which used in Kashmiri region from centuries.

Chicken – 400 gms.
Oil – 4tbsp.
Salt to taste
Fennel /Saunf powder – 2tbsp.
Cumin /Jeera powder – 2tbsp.
Coriander /Dhania powder – 2tbsp.
Alkanet /Rattanjot – 2tsp.
Whole Black Peppercorns /Kali mirch – 4-5
Cloves /Laung – 3-4
Cinnamon /Dalchini – 2-3 inch
Black Cardamom /Badi elaichi - 2
Cumin seeds /Jeera – ¼ tsp.
Kashimiri/degi red chili powder – 2tsp.
Curd – 1cup


Marinate chicken with some curd for 30 minutes.
Heat oil in pan, add kali mirch, laung, badi elaichi, jeera, dalchini and rattanjot and cook 2 minutes.
Now add saunf powder, jeera powder, dhania powder, red chili powder and salt and mix well.
Add chicken pieces and cook on low flame for 4-5 minutes , till chicken start soften.
Add curd slowly and mix well, add 2-3 cups of water and cook another 10 minutes under cover to get good coloured red gravy.
Serve hot.

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