Step-by-Step Guide to Prepare Favorite Murg Rogani Chicken Rogan Josh

Murg Rogani Chicken Rogan Josh Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Murg Rogani Chicken Rogan Josh” recipe we have found so far. This will be smell and look delicious.

Ingredients of Murg Rogani Chicken Rogan Josh

1. Make ready 500 gram of chicken with bones.
2. Take 200 gram of full cream curd (room temperature).
3. Make ready 4 tbsp of ghee.
4. Take 2 tbsp of mustard oil.
5. It’s 3 tsp of Kashmiri red chilli powder.
6. It’s 2 tsp of dry ginger powder.
7. Prepare 1 tsp of asafoetida powder.
8. It’s 1 of black cardamom whole.
9. You need 4-6 of green cardamom.
10. Take 3 of cloves.
11. Prepare 6 of black pepper corns.
12. It’s 1 of mace / javitri.
13. Make ready 1/2 inch of cinnamon stick.
14. Make ready 1 of small broken bay leaf.
15. Prepare 2 tbsp of fennel seeds.
16. Prepare 1 tsp of fennel powder.
17. It’s 1 tsp of garam masala.
18. Take to taste of Salt.

Murg Rogani Chicken Rogan Josh step by step

1. Wash chicken, use chicken thigh. They don’t lose their juiciness while cooking on low flame for long..
2. Collect all powdered and whole spices to make Nice colourful Rogan Josh Masala.
3. Add all whole and powdered spices except salt and fennel powder to make fine powder, with 1/2 tsp oil and grind, This mixed spices should look red in color.. and more Kashmiri chilli powder in case you don’t get this color.
4. Take this mixed spices powder on a plate and add some oil, Knead it like flour and make a disc/ball shape..
5. In a Kadhai or copper vessel, heat mistar oil and after a minute add ghee, this ghee in red color will float on surface, which is called Rogan.
6. Add spice paste like ball / disk to oil and ghee and dry in low heat for2 minutes.
7. Now add well beaten curd and fry for 2 minutes… as you por curd keep stirring to avoid cuddling of curd.
8. Now add salt, and chicken pieces, keep stirring and coat all pieces with masala.
9. Cover it with lid for 1 minuet and then add fennel powder.
10. Cover the lid again and let simmer on low heat for 30 minutes, add water if gravy is drying up. Usually don’t need to add water as curd will melt and release clarified butter.
11. It will be dark brown/maroon in color but later release red color. Once you see shiny red color Rogan floating on surface and chicken is cooked, turn off heat..
12. Murg Roghni is ready to be served with rice or thin naan. No garnishing needed..