Chicken Rogan Josh
Ingredients:
2-3 pieces chicken breasts
3 tbs oil
1 large sliced onion
8-10 red chillies
1 cup kokum
3 tbs desi ghee
10-12 cloves
7-8 green cardamoms
2 1/2 tsp garlic paste
1 tsp turmeric powder
11/2 tsp black pepper powder
1 gm saffron
Salt
Water
Method:
Heat oil in a pan and add sliced onions.
Once they turn brown, cool and blend with water to form a creamy paste.
Cut chicken breasts into big equal size pieces and fry them.
Dry roast red chillies. As they turn brown, add water.
Boil, cool and blend with water to form a paste.
Boil kokum in water to extract the essence.
Heat desi ghee in a pan and roast cloves and green cardamoms.
Add garlic paste. As the garlic starts turning brown,
add the onion paste and red chilli paste.
When the fat starts separating, add the chicken pieces,
turmeric powder, salt and black pepper powder.
Saute and add the kokum essence. Stir gently and add water.
When the chicken is cooked, add saffron.
Cook for two minutes and serve hot.
Courtesy: Chef Marut Sikka,
2-3 pieces chicken breasts
3 tbs oil
1 large sliced onion
8-10 red chillies
1 cup kokum
3 tbs desi ghee
10-12 cloves
7-8 green cardamoms
2 1/2 tsp garlic paste
1 tsp turmeric powder
11/2 tsp black pepper powder
1 gm saffron
Salt
Water
Method:
Heat oil in a pan and add sliced onions.
Once they turn brown, cool and blend with water to form a creamy paste.
Cut chicken breasts into big equal size pieces and fry them.
Dry roast red chillies. As they turn brown, add water.
Boil, cool and blend with water to form a paste.
Boil kokum in water to extract the essence.
Heat desi ghee in a pan and roast cloves and green cardamoms.
Add garlic paste. As the garlic starts turning brown,
add the onion paste and red chilli paste.
When the fat starts separating, add the chicken pieces,
turmeric powder, salt and black pepper powder.
Saute and add the kokum essence. Stir gently and add water.
When the chicken is cooked, add saffron.
Cook for two minutes and serve hot.
Courtesy: Chef Marut Sikka,
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