A rich and aromatic Kashmiri chicken curry, this Murgh Rogan Josh features tender chicken pieces simmered in a vibrant red gravy. The unique blend of fennel, ginger, and Kashmiri chilies creates a flavor that's both robust and fragrant.
Prep20 min
Cook45 min
Servings4
Serving size: 1 cup
477cal
48gprotein
21gcarbs
23g
Ingredients
750 g Chicken (bone-in, curry cut pieces)
1 cup Curd (whisked until smooth)
4 tbsp Mustard Oil (for authentic flavor)
2 medium Onion (finely sliced)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
3 tbsp Kashmiri Red Chilli Powder (provides color, adjust for heat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Murgh Rogan Josh, Steamed Basmati Rice and Cucumber Raita
Perfectly spiced Murgh Rogan Josh & fluffy rice, balanced with cool raita. A truly aromatic treat!
This kashmiri dish is perfect for dinner. With 828.79 calories and 58.34g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Turmeric Powder
0.25 tsp Hing
1 tsp Garam Masala
2 Bay Leaf
2 pods Black Cardamom (lightly bruised)
4 pods Green Cardamom (lightly bruised)
4 Cloves
1 inch piece Cinnamon Stick
1.5 tsp Salt (or to taste)
2 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, 1/2 cup of the whisked curd, 1 tbsp each of ginger and garlic paste, and 1/2 tsp of salt.
Mix thoroughly to ensure the chicken is well-coated.
Cover and set aside to marinate for at least 30 minutes at room temperature.
2
Sauté Onions and Whole Spices
Heat mustard oil in a heavy-bottomed pan or Dutch oven over medium-high heat until it just starts to smoke. Reduce heat to medium.
Add the whole spices: bay leaves, black and green cardamoms, cloves, and cinnamon stick. Sauté for 30-40 seconds until fragrant.
Add the sliced onions and fry for 10-12 minutes, stirring frequently, until they are deep golden brown and caramelized.
3
Cook the Masala
Add the remaining 0.5 tbsp each of ginger and garlic paste and cook for 1 minute until the raw aroma disappears.
Lower the heat and add the hing, Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder.
Stir for 30 seconds, adding a splash of water if the spices stick. Cook until the oil begins to separate from the masala.
4
Sear Chicken and Add Yogurt
Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, turning occasionally, until browned on all sides.
Reduce the heat to the lowest setting. Add the remaining 1/2 cup of whisked curd to the pan.
Stir continuously for 2-3 minutes to prevent the curd from curdling and ensure it is fully incorporated into the gravy.
5
Simmer the Curry
Pour in 2 cups of hot water and add the remaining 1 tsp of salt. Stir well to combine.
Bring the curry to a gentle boil, then reduce the heat to low.
Cover the pan and let it simmer for 25-30 minutes, or until the chicken is tender and cooked through. The gravy will thicken, and a layer of red oil (rogan) will float on top.
6
Finish and Serve
Turn off the heat and stir in the garam masala powder.
Let the curry rest, covered, for 10 minutes to allow the flavors to meld and the 'rogan' to settle.
Garnish with fresh coriander leaves and serve hot with steamed basmati rice or naan bread.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
