Chicken Roganjosh
Ingredients
- 1 pound boneless chicken cut into 2 inch cubes
- 1 cup whole fat yogurt
- 3 tablespoons ginger garlic paste
- 1 cup onion paste ⓘ
- 1 tablespoon kashmiri red pepper ⓘ
- 1 teaspoon turmeric
- 1 teaspoon fennel seeds ⓘ
- 2-3 cloves
- 1 teaspoon cinnamon powder ⓘ
- 1 teaspoon cumin seeds ⓘ
- a pinches of asefetida
- 1 teaspoon madras curry ⓘ
- 2 tablespoons +1 tbsp clarified butter ⓘ
Instructions
- In a bowl mix yogurt, salt, Kashmiri red pepper powder and ginger garlic paste. Add chicken. Mix everything well and set it aside for half an hour.
- Heat oil in a thick bottom pan. Add onion paste and cook it until it turns color to golden brown.
- Turn heat to medium low.
- Now add all the spices except the curry powder. Mix it all together.
- Add the chicken.
- Stirring it every couple minutes, let the chicken cook slowly without covering it. Slow cooking is the key when it comes to making a nice and rich curry.
- When you feel that the chicken is almost done (which should take anywhere around 20 minutes), add the madras curry powder (or garam masala).
- Cook until done.
- Note:- This dish has a thick gravy but if you want the curry to be thinner, feel free to add a little water before adding the curry powder and give it a nice boil.
Nutrition & Diet Analysis (per serving)
493
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).