Chicken Rogan Josh Ghosh
From 24razor 16 years ago
- 40 minutes to make
- Serves 4
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.
Ingredients
- 5 Tablespoons ground nut oil or ghee (Indian clarified butter). shopping list
- 3-5 cloves garlic. shopping list
- 2 heaped teaspoons cumin seeds / ground cumin if you can't find. shopping list
- 1 inch root ginger, finely chopped/grated. shopping list
- 4-6 fresh chillies, finely chopped (depends on taste). shopping list
- 300-500g chicken breast - or lamb - whatever, cut into srips. shopping list
- 2 teaspoons of garam masala. (will add recipe later) shopping list
- 1 teaspoon paprika. shopping list
- 2 teaspoons of medium.mild/hot curry powder (depends on taste). shopping list
- 2 large onions, finely chopped. shopping list
- 1/2 tin tomatoes - chopped. shopping list
- 1 -2 tablespoon of tomato puree. shopping list
- 1 large/beef tomato - sliced. shopping list
- Chapatis (Indian/traditional bread to eat with) [will add recipe later] shopping list
- 2 tablespoons of chopped corriander leaves. shopping list
- dash of lemon or lime juice. shopping list
- 2 large tablespoons of Greek natural yoghurt or creme freshe. shopping list
- 2 tablespoons of sweet chilli dip-in sauce (optional) shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
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...more
borius
in Klamath Falls loved it
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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 alwa...more
yoyoyemen
in Atlanta loved it
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