Chicken Rogan Josh
Ingredients
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| 2½ tbspn oil | ½ tspn ground cumin |
| 1 chicken breast | ½ tspn hot chilli powder |
| 1 tspn fresh ginger | ¼ tspn salt |
| 2 cloves garlic | ¼ tspn garam masala |
| 360 ml water | 1½ tbspn yogurt |
| 3 cardamom pods | |
| 4 black peppercorns | 1 tbspn chopped tomatoes |
| 120 gm onion (prepared weight) | 1 tbspn tomato purée |
| ¼ tspn coriander seeds |
Preparation
- Cube the chicken.
- Grate the ginger.
- Crush the garlic.
- Blend the ginger and garlic to make a paste with 60 ml of water.
- De-seed the cardamom pods.
- Grind the coriander seeds to a powder in a pestle and mortar and keep separate.
- Grind the cardamom seeds to a powder in a pestle and mortar and keep separate.
- Finely chop the onion.
Cooking
- Heat the oil in a wok and brown the chicken for about 5 min and then reserve.
- Add the cardamom, peppercorns and garam masala, stir and cook for a few seconds.
- Add the onions and cook until medium brown for about 5 min.
- Add the ginger and garlic paste, stir and cook for 30 seconds.
- Add the coriander, cumin, chilli powder and salt, stir and cook for 30 seconds.
- Return the chicken to the pan, stir and cook for 30 seconds.
- Add the yogurt, stirring in a little at a time and cook, stirring for 3 min.
- Stir in the chopped tomatoes and tomato purée.
- Add 300 ml of water. Bring to the boil and then simmer for 1 hour.
- (During the cooking stir every 10 min and adjust the heat and water as necessary to produce a thick sauce.)
Serving
- Serve with rice and garnish with fresh coriander if desired.
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