Recipe

Chicken Rogan Josh Ghosh Recipe

	24razor / All my dishes 1 year, 11 months ago Not strictly authentic (as Rogan Josh means "red meat "usually lamb) but typical of the dish served in English Indian resteraunts. A great favourite. BETTER IF COOKED THEN RE-HEATED, or in a slow cooker. Adds flavour. Prep:15m Cook:40m Servings:4	24razor
	indian

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borius

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Ingredients

5 Tablespoons ground nut oil or Ghee (Indian clarified butter).

3-5 cloves garlic.

2 heaped teaspoons cumin seeds / ground cumin if you can't find.

1 inch root ginger, finely chopped/grated.

4-6 fresh chillies, finely chopped (depends on taste).

300-500g chicken breast - or lamb - whatever, cut into srips.

2 teaspoons of Garam Masala. (will add recipe later)

1 teaspoon paprika.

2 teaspoons of medium.mild/hot curry powder (depends on taste).

2 large onions, finely chopped.

1/2 tin tomatoes - chopped.

1 -2 tablespoon of tomato puree.

1 large/beef tomato - sliced.

Chapatis (Indian/traditional bread to eat with) [will add recipe later]

2 tablespoons of chopped corriander leaves.

dash of lemon or lime juice.

2 large tablespoons of Greek natural yoghurt or creme freshe.

2 tablespoons of sweet chilli dip-in sauce (optional)

Directions

Heat 2 tablespoons of nut oil in the wok, fry garlic for 1 min.

Add cumin, fry further 1 min.

Add chopped ginger, fry further 1 min.

Add chillies. Fry 1 min.

Add chicken, and stir fry for minimum 5 mins.

Remove chcken with slotted spoon and put to one side, leaving the oil etc in the wok.

Add rest of oil & spices & fry for 1 min.

Add chopped onions. Add more oil if required. Stir for 10 mins on low heat. Add water if you feel it is drying out.

Add half tin tomatos.

Add tomato puree.

Add most of corriander leaves (leave some to serve as garnish). Mix well.

Add Sweet Chilli dip-in sauce to taste (Optional)

Add large tomato slices, cook for 5 mins.

Serve - with rice or chapatis, or both. garnish with sme corriander leaves.

quick squirt of lemon or lime juice.

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Comments

borius 1 year, 11 months ago said:
OMG thanks for this recipe! The first time I ever had indie food was in Liverpool, UK and rogan josh from the local chippie it was. It was SSSOOOOO good! We had visited the Beatles Museum at the Albert Doc that day. It was New Years Eve, the night I proposed to my wife. I’m not sure if the fireworks were in the sky or in our hearts!
M

24razor 1 year, 11 months ago said:
Cheer Borius. Glad it worked for you. This one is based on a "Brick Lane" (London) recipe I found. I have tried real Indian / Pakistan cooking courses, but always preferred the "english" taste slant of cooking the resteraunts go for. I cooked itmany times, and it's the closest home curry I've found/made to the resteraunts. Bang on in fact.....and I visit Bradford regularly - the curry capital of the UK.

angel007 1 year, 9 months ago said:
Thanks! i received the compliments of all my guests!
But as i exagerrated a bit on the spices and chilli, i added some yoghurt, and it was terrific!

yoyoyemen 1 year, 8 months ago said:
Mmmm, this was really good. I didn't have most of the spices listed, but I made do with what I did have, and I liked the way it turned out. I used some tortillas that I had on hand and needed to use up, and it worked well together. Chapati is always better, of course, but that's the way life goes.

angelicdragon 1 year, 6 months ago said:
I will be trying this one soon. It's good to see a recipe for Rogan Josh made from scratch instead of using a bottle of curry sauce premade. My dad grew up in Indonesia and loves curry so this will be a top one for him. Thanks

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