Chicken Rogan Josh

A Kashmiri classic, Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Roughan means clarified butter or fat in Persian, while josh means intensity or passion or heat. Rogan josh thus means cooked in oil at intense heat.

Rogan josh, is actually brought to India by the Mughals which is inspired in turn from persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir as this place is having cooler climate. This recipe was adapted and now its the staple food in Kashmir.

Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top.
Brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat

Kashmiri Pandits don't use onion and garlic.
Without onion it is amazing mutton curry in North India. Specially in UP this is cooked with Onions. Quality of meat plays an important role in this dish. Select meat with a lot of fat.

Authentic Kashmiri Pandit Style preparation:

1 Kg Mutton/Chicken/Lamb with lots of fat

Marinating Spices:
½ tsp ground Kashmiri chillies
½ tsp ground cinnamon
½ tsp ground green cardamoms
½ tsp ground black cardamoms
¼ tsp ground cloves
½ tsp ground black peppercorns
½ tsp ground fennel seeds

Main Gravy Ingredients:

½ cup vegetable oil/mustard oil
1-inch cinnamon stick
2 whole black cardamoms
5 whole green cardamoms
6 whole cloves

1 tsp whole peppercorns
1 tsp whole fennel seeds
1 tsp asafoetida powder
2 tsp dry ginger powder2 tbsp ground Kashmiri chillies 
2 cups whole-milk yoghurt
¼ cup rattan jot infusion (optional)
Salt as required

Note:
Rattan jot is a root of a herb. It is used as natural food coloring for its vibrant red colour.
Soak a small piece in hot oil or lukewarm water or  ground to a powder.
Rare nowadays, instead you can use standard red food color.
or
For the colour, you can get ‘kashmiri lal mirch’ powder; easily available in local market at least. And if you can, use mustard oil. Nothing beats the flavour of mustard oil in most authentic Indian regional dishes.

Method:

1. Clean the meat and wash it properly.
2. Add the marinating spices one at a time.
3. Press the spices into the meat, then keep aside for a 15-20 minutes.
4. Heat a pan on high flame for few minutes.
5. Add ½ cup vegetable oil/mustard oil and heat the oil until it starts smoking.
6. Reduce heat and add 1-inch cinnamon stick and 2 whole black cardamoms and 5 whole green cardamoms.
7. Add 6 whole cloves and 1 tsp whole peppercorns.
8. Increase heat and add 1 tsp whole fennel seeds.
9. Add the marinated meat and toss/fold the meat.
10. Coat evenly with the oil.
11. Cook until the meat is caramelised.
12. Add 1 tsp asafoetida powder.
13. Add 2 tsp dry ginger powder.
14. Fold into the meat and cook for 1 minute. 
15. Add salt to taste and fold into the meat. 
16. Add 2 tbsp ground Kashmiri chillies and fold into the meat.
17. Add ¼ cup rattan jot infusion if available else use red food color (optional)
18. Beat 2 cups whole-milk yoghurt and add to the pan.
19. Gently fold the yoghurt until it thoroughly coats the meat.
20. Cover the pan and cook over medium heat for about 1½ hours depending on meat type or until the meat is cooked and the rogan (red oil) comes to the surface.

Note:
If you are not fond of so spicy food, just reduce the quantity of the spices and use a slightly sweet yoghurt. 

Restaurant Style Preparation:

INGREDIENTS:

750gm lamb or mutton or chicken, bone intact, cut into pieces
7 black peppercorns
3 black cardamom pods
5 green cardamom pods
4 whole cloves
1 cinnamon stick
1 piece mace
2 large onions, finely chopped
Paste of 6 garlic cloves and 1 inch ginger
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp red chile powder
2 tsp ground fennel seeds
1 and 1/2 tsp garam masala (ingredients given below)
2 tomatoes, chopped
3 tablespoons plain yogurt
6 tbsp vegetable oil/mustard oil
Salt as required
Boiling water, as required
Handful chopped fresh cilantro

Garam Masala Ingredients:

7 black peppercorns
1 black cardamom pods
5 green cardamom pods
4 whole cloves
1 inch cinnamon stick
1 piece mace

Method:

1. Dry roast the Garam masala ingredients and blend it into a fine powder. Keep aside.
2. Heat the oil in a pan over a medium heat. 
3. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace and fry until the spices are sizzling and fragrant. 
4. Add the chopped onion, and saute until golden brown. (It would be more tasty if you can add fat to it and let it cook)
5. Add the meat pieces and saute for 3 to 4 minutes. Stir and let it cook until the meat pieces are evenly golden brown. 
6. Add the garlic and ginger paste it, stir well to combine evenly.
7. Reduce the heat and let it cook for 5 minutes, stirring in between. 
8. Add the ground coriander, cumin, red chili powder, fennel seeds, garam masala and stir it in medium flame.
9. Fold into meats and add tomato, yogurt and salt to taste. Stir well.
10. Cover the pan with a lid and then reduce the heat to low and simmer until the gravy is dried out. 
11. Add 1/2 cup of boiling water to the gravy, stir well and simmer for 7 to 8 minutes. Stir in between to avoid gravy from burning.
12. Let it cook until the gravy is thickened. 
13. Add sufficient boiling water to almost cover the meat and bring the mixture to a boil.
14. Reduce the heat to a simmer and let it cook until the meat is cooked through. 

Serve with steamed basmati rice or chapatis, naan, pulav. Garnish with some coriander leaves. Quick squirt of lemon juice.