Rogan josh recipe | Chicken roghan josh Kashmiri pandit style

 

Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.

 Rogan (روغن) means "oil" in Persian, while josh (جوش) means "heat, hot, boiling, or passionate"

 

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" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude.
 

 

Rogan josh (or roghan josh) is a staple of Kashmiri cuisine: originally it was brought to Kashmir by the Mughals. It is one of the main dishes of the Kashmiri multi-course meal (the "Wazwan").

 

 It consists of braised boneless lamb chunks cooked with a gravy based on browned onions or shallots, yoghurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, cinnamon).

 

Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chiles that have been de-seeded to reduce their heat: these chillies (whose flavor approximates that of paprika) are considerably milder than the typical dried cayenne chiles of Indian cuisine.

 

The recipe's spiciness is one of fragrance rather than heat, and the traditional dish is mild enough to be appreciated by Western palates that may not have been conditioned to tolerate the heat of chillies. In addition, dried flowers or root of Alkanna tinctoria are used in some variants of the recipe to impart a crimson color. Saffron is also part of some traditional recipes.

While the traditional preparation uses whole dried chillies that are de-seeded, soaked in water, and ground to a paste, non-traditional short cuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper, adjusted to taste.

A modified version of the dish is yogurt based but referred to by a slightly different name "Hindi Rogan Josh".

There has been commercial modification worldwide; in particular, a tomato-based lamb dish that imitates rogan josh while reducing cooking time and imparting a reddish color to the dish. Tomato, however, adds a flavor profile that, while fully acceptable, is distinct from that of the traditional dish

The authentic Roganjosh is made with no onions and garlic and the gravy is cooked in  creamy yogurt with a mixture of several spices. The main spice used in the recipe is Kashmiri Mirch or red pepper from Kashmir. They are not very hot but give this vibrant red color to the dish. Its made with  lamb or mutton. but I used chicken

I have followed exact recipe from ajoy joshi

Only difference is  i didnt get ratanjot so i infused   2 tsp kashmiri chilli powder in 1 tbsp oil to get the bright red colour effect.

 

For all those wondering about ratan jot:-

Rattan jot is the root of a herb used for its red colour. Soak a marble-sized piece in hot oil or lukewarm water.

 

 

 

Ingredients
250 grms bonless chicken marinated with ginger garlic paste

marinade
½ tsp ground cinnamon
½ tsp ground green cardamoms
½ tsp ground black cardamoms
¼ tsp ground cloves
½ tsp ground black peppercorn
½ tsp ground fennel seeds
½ tsp ground Kashmiri chillies

Other ingredients
½ cup vegetable oil
1-inch cinnamon stick
2–4 whole black cardamoms
4–6 whole green cardamoms
6–8 cloves
1tsp peppercorns
1tsp fennel seeds
1tsp ground asafoetida
1½ tsp dry ginger powder
salt, to taste
1  tbs Kashmiri chilli powder
rattan jot infused in hot oil (see tip 1) /  2 tsp kashmiri chilli powder infused in 1 tbsp oil
2 cups whole-milk yoghurt, whisked

 

 

 

method
1.Wash clean boneless chicken and cut it into half inch pieces add ginger garlic paste & keep aside

 

2.Original recipe used individual grinded spice but i was short of time so i dry roasted all below spices & grind them to  a powder in mixer.

 



ROGAN JOSH SPICE MIX



 

3.Marinate the chicken  with all the ground spices and set aside for a 20-30 minutes.
4In a kadhai  heat the oil over high heat until it starts smoking.

5.Reduce heat and add cinnamon and black and green cardamoms  cloves and peppercorns ,fenenl seeds  and marinated chciken  and mix chicken so it is coated with the oil. Cook until chicken is caramelised for 2 minutes

 

 

6.Add the asafoetida and the ground ginger and fold into the chicken and cook for 1 minute.now add salt

 

7.Next, add the Kashmiri chill powder and mix into the chicken.now add rattan jot infusion/2 tsp kashmiri chilli powder infused in 1 tbsp oil




kashmiri chili powder infused in hot oil/replacement for ratanjot

8 Finally,mix the yoghurt into pan till it thoroughly coats the chicken.add little water if required

 

9.Cover the pan and cook for about 1½ hours, or until the chicken is cooked and the rogan (red oil) floats on the surface.

9. Serve with roti /naan /pav and steamed, Basmati rice along with lemon wedges

 

Tip

1 .Rattan jot is the root of a herb used for its red colour. Soak a marble-sized piece in hot oil or lukewarm water. i didnt get ratanjot so i infused   2 tsp kashmiri chilli powder in 1 tbsp warm oil to get the bright red colour