Chicken Roghani _ How To Make Chicken Rogan Josh _ Rogan Murg _ Chicken Curry Recipe _ Varun Inamdar

Rogan Josh or Rogan Ghost as it is written is actually from Kashmir .

Well , we all know that and I've shown you Martin Rogan Josh in the past .

Well , the link is there in the description box below .

If you want to make that , of course , by all means , go all out and make that .

But today is Roni mug or Roy chicken .

Well , it's kind of the same recipe with the change of meat just for the uninitiated while a Rogan Josh or Kashmiri food on its whole .

If I can say that is made in two distinct ways , the Kashmiri Pundit style and the Kashmiri Muslim style .

While the difference here is in the use of ingredients .

Of course , the Kashmiri pundit style uses a lot of and as and for that caution , the Kashmiri Muslims use a lot of onions and garlic .

Let's begin with actually making a Kashmiri spice mix which is called the Kashmiri Wear .

Of course , it has a few ingredients .

Let's begin one at a time .

The first one is Kashmiri red chili powder and this one is outstanding for color .

Of course .

The next ingredient is salt .

Well , salt is dry , ginger powder .

And this is one of the core five ingredients of a Kashmiri Vere in goes salt to this .

I'm adding in the third core ingredient and that is soft panel seeds along with this as or I'm adding in a garam masala .

Well , this is completely optional .

Well , the next three ingredients are ingredients that you can either blend or grind into this or you can give a tadaa to begin with .

What you can do is heat oil or heat mustard oil and then temper it like we normally do .

But what I like is grinding it into a nice powder at this stage .

Of course , out of the three ingredients , the first one is black cardamom .

The second one is green cardamom with the shell with the skin .

And thirdly there is bay leaf .

Well , the garam masala of course also has cinnamon but I am also adding in an inch of cinnamon here .

Let's grind this into a fine powder with this .

A spice mix is done and ready .

Now this actually gets transferred onto a plate or a platter .

And this is a technique that's done in most Kashmiri homes in the month of May because they kind of make this for the entire year and they stock it .

Well , most homes in India make their spice mixes once a year .

So do we in our homes .

But this one is a very typical Kashmiri spice like I'm saying again , it's called you grind .

This into a powder and then you add in some oil and then to shape this into a lemon size ball to begin with .

And then we'll go further , bring all of this together .

Do not overdo the oil because you do not want a paste .

You want a nice lumpy ball which is dry yet moist .

At the same time , oil again is a natural preservative and that kind of helps in keeping the spices and its flavor intact for the entire year .

Kashmir of course , has a harsh climate through the year .

It's either extremely sunny or it's extremely cold and this is something that just helps perfectly all through the year .

Well , here , if you see the masala has moistened beautifully and now it's all coming together into a beautiful lump .

The next step is to convert this into a log shape or what you can do is of course , because we're doing it in a very tiny quantity .

Of course , we can use a ball as such .

But otherwise , if you're making this in a huge quantity , you need to convert this into a log , you need to sun dry that you need to slice that .

So you get these nice little disks and then you kind of create a hole in the center and you twine it when you twine it , it becomes like a garland and that again gets hung all across the homes in Kashmir .

And that's very peculiarly in the summers .

Well , also when I visited last I saw a lot of fruits and vegetables also being sliced and garlanded in their homes on the terrace especially .

And that's used all through the year .

Well , here if you see it's become like a nice disk , we need to dry this .

But before drying , what's important is to create a depression like so right in the center , what happens with that is when you dry this , like I'm saying again , you just pass a rope and you hang this through the air with this .

Your Kashmiri ware is done and ready .

Well , Rogan Josh is a recipe that actually came into Kashmir through the silk root , which is also known as the Raam Raj .

Well , over the years , this then became part of the Kashmiri Vasan or the Grand Kashmiri .

Let's proceed further with cooking it .

Of course , you need to take a pot , a cold drawn .

You can take an earthen ware .

That's a complete personal choice .

I've seen a lot of Kashmiri friends cooking in an aluminum pot .

If you think you can do that , please , by all means , invest in a dig or a big tree and go all wild .

Now , the next step to proceed is actually two ways .

One is you can either begin with key , which is clarified butter or you can begin with mustard oil .

Well , my personal preference is key .

You can take your call , let's add in key and this needs to be generous because again , Rogan Josh is a recipe which has oil floating that fat or which actually kind of precipitates on the top is Rogan and that's where the name Rogan Josh comes from .

Next is the Kashmiri Ware that goes into the clarified butter .

Now , there are again , two things here .

Of course , if you're making this fresh , this is going to end up looking like a paste like so , but otherwise if you're using this in its dry form or its powder form , then what you need to do is just kind of dilute this in some water and that's about it and add in that entire spice liquid .

Let's begin with the addition of Kashmiri ware , like I said earlier .

If you're not adding in the cardamoms and the bay leaf earlier , you can begin the tempering with those and then add in the ve let's mix all of this on low flame .

You do not want this to burn .

And with this , I'm also adding in the whisked card , just whip this lightly , break the lumps and there it goes into the tempering mix all of this .

Well , well , the Rogan Josh that you get in most hotels and restaurants is actually quite a diluted version of this because that begins with onions and tomatoes and spices and things like that .

All they want is the curry to look nice , bright and red in color and that's their version of a Rogan Josh , but that's commercial completely .

And that's not real at all .

This is the recipe for Rogan Josh , which is absolutely from the Heartland of Kashmir .

The only twist here is instead of a meat I'm adding in which is chicken .

Let's do that .

Well , no marination .

Nothing .

Just the pieces of meat .

Well , I personally like thigh and leg .

So I'm using that .

But of course , by all means , you can also use the entire chicken .

Let's give this a good mix .

This has become nice , bright and red in color and this is all natural because this is just the power and goodness of good quality Kashmiri chilies .

Well , of course , Kashmiri chilies are used in this recipe .

But the red bright color comes also from an ingredient called rattan jog .

Well , this is actually the bark of a tree and that bark is collected .

And the first thing that actually goes in the remember bay leaf and the cardamom instead of that , you need to add in a rattan jog and that's where the oil becomes nice , bright red in color .

And that eventually starts floating on top .

And that is known as Rogan , let's add in water .

And this one is a thin curry .

So be generous with water .

Then you finally give it a stir cover this and allow this to cook for 15 to 18 minutes or till the chicken is wonderfully cooked and this one is on medium flame .

Well , Rogan Josh , if you've noticed by now is a combination of two words , Rogan and Josh .

Well , Rogan in Persian or in means something which is fiery , something which is red and something which is oily and Josh .

Of course , for all of us is passion .

Well , passion denotes something which is hot , something which is fiery , something which is spicy .

So this one is , of course spicy .

It's oily , it's fiery , it's hot and it's fantastic with this .

Your Rogan is done and ready .

Of course , the flame and this needs to be covered and kept just like that for at least 10 minutes .

What happens in that case is all the oil that we've actually used for cooking kind of comes on top covers the surface and that's where you have the most amazing Rogan .

Well , I always keep saying this but I actually want you to see this today .

Well , this is how the curry looks now and then when you actually keep it covered , I'll show this again after 10 minutes .

It's been 10 minutes and that's how the Rogan looks now .

Well , this is nice , fiery , bright red and absolutely the way we are looking at , let's serve this and do not forget to actually scoop in some Rogan and put it right on top .

I'll show you how with this your Roy mug or Roni chicken is done and ready .

Make this for family and friends .

You can serve this with pa , you can serve this with Nan Roti rice , whatever you like on that note , do not forget to like share and subscribe to get carried .

Stay tuned .