Tuesday, January 22, 2013

Chicken Rogan Josh

In Chennai once we went in a restaurant where we had a nice Mutton Rogan josh but after that hardly I had that. Yesterday when I called my elder sister she told me that she just finished Mutton Rogan Josh for her weekend guests. After that I feel like to have that now only. But here very difficult to get good mutton and my husband doesn’t like Lamb. So what to do I started thinking and finally came to an end and prepared Chicken Rogan Josh. Rogan Josh is a authentic Kasmiri Dish. I searched lots of web in Google and finally followed Sanjeev Kapoors Mutton Rogan josh recipe, just istead of mutton I used chicken. And I made few changes just because it’s Chicken. And the dish turned out really superb.

To satisfy our taste buds any how we find out the alternative and after finish the cooking we realize that we made something good, And that’s satisfy ourselves.  After having the dish my hubby dear was so happy because he told me to cook Mutton Rogan Josh in our next Vacation in Kolkata. But friends seriously I am telling you this one is really different.

Preparation time: 15 mints.
Cooking time: 1 hr.

Serve for 2 people.

1.Chicken :  4 Big pieces ( I used leg and breast).
2.One large sliced onion.
3.One small chopped tomato.
4.Two table spoon well bitten curd.
5.One table spoon Kashmiri Red chili Powder, Half tea spoon normal red chili powder.
6.Half tea spoon fennel powder, A pinch of asafetida, Half tea spoon coriander powder.
7.One bay Leave, Two clove, Two cardamom, One small cinnamon stick.
8.Salt and sugar as per taste.
9.Mustard oil for cooking (u can use sunflower oil too).

Marinate the chicken pieces with some salt, red chili powder and coriander powder for 30 mints.

Now add oil in a vessel and add all the whole garam masala, after few second add the sliced onions and cook till the onions are become brown.

Now add the chopped tomato and fry for some time.

Now add the marinated chicken pices and keep cooking till the oil come out.

Now add some warm water along with the salt and sugar and cook in medium flame with a lid till the chickens are 65% done.

Now open the lid and add the Kashmiri red chili powder (don’t add it directly just add some water into it before adding) mix nicely. Now add the bitten curd and fennel powder and cook the chicken in low flame for another 20 to 25 mints.

Switch off the gas when a nice color comes out. Serve hot with Rice or Roti or Paratha.


  1. What a lovely rich looking gravy..Want to finish it off with parathas

  2. thank u so much ...its great to received comments from u..

  3. This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste. share more recipe with better information. restaurant near venkateshwar college