Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style is one of the most well liked of current trending meals on earth. It's simple, it is fast, it tastes yummy. It is appreciated by millions daily. Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style is something which I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style estimated approx 35 mins. Prep T.

To get started with this recipe, we have to prepare a few components. You can have Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style using 21 ingredients and 11 steps. Here is how you can achieve it.

An unique traditional & authentic Kashmiri Delicacy which’s a must in all the households therein regardless of that’s prepared in their Kashmiri Pandit Style or Muslim- Wazhwan Style…
Pandit Style in their any & every Recipes is devoid of the Onion-Garlic cloves wherein the minimal Ginger & Fennel Seeds are also used in their Dry Powder Form with the very tinge of the Hing/Asafoetida-
Wherein the Wazhwan Style very well uses the Onions & Garlic cloves…
Though, it’s authentically & traditionally prepared with the Red Meat rather the Tender Goat Meat however, with the change of time it has transcended the same to the Chicken for the Chicken Lovers as well- If not within the land but outside the Kashmiri Zaika, it’s pretty much prepared with the Chicken too!

Out of their major 7 Delicacies in the Traditional-Authentic Kashmiri Cuisines- This Roghani/Roghan Josh Recipe is not only extremely popular but much well acclaimed worldwide besides rest all others & is A MUST TO DO one ☝️ for any & every purpose.

#WS3
#Curry_Recipes
#Cooksnapchallenge

Ingredients and spices that need to be Take to make Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style:

1. 500-600 gms Chicken Pieces on bones: Preferably Big Chunks/Cubed
2. To Taste Salt
3. 2/3-3/4 Cup For the Roghan Masala: Plain Yoghurt: Well Whisked
4. 1 tbsp Dry Ginger Powder (Saunth)
5. 1 tbsp Dry Fennel Seeds Powder
6. 2-3 tbsps Kashmiri Red Chilli Powder
7. 1/2-1 tsp Turmerics
8. 1 tsp Red Chilli Powder
9. 1 Cup Fresh Onions Paste
10. 1 tbsp (2 G) Paste: Ginger-Garlic Paste
11. 1/2 tbsp Black Peppercorns: Freshly Cracked- Optional
12. 7-8 Cloves Tempering Spices:
13. 4-5 Green Cardamoms: Split
14. 1 Black Cardamom: Split
15. 1 tsp Caraway Seeds/Shah-Jeera
16. 1 Pinch Saffron Strands: Optional (Recommend though)
17. 2-2.5 tbsps Mustard Oil
18. 2-2.5 tbsps Ghee
19. 1 Cup or As Required Water: Hot
20. 3-4 Medium Sized Ratanjot/Ratanjog Barks: Soaked in the Hot Oil
21. Garnish: Your Way

Instructions to make to make Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style

1. First Up: To infuse the Ratanjot Barks: Follow the aforesaid instructions of heating up about 1/4 Cup of Ghee/Oil, pour it into the bowl wherein this need be infused, cover it & allow it to soak & release its rich & gorgeous Purple-Red Colour in no time & be set aside until its use at the end of this very recipe- These barks don’t have any flavours of its own but is absolutely well known & almost an indispensable ingredient for any types of such Roghni Recipes
2. Next: Heat up a frying pan over the medium flame- Add in some mustard oil to it, let that fumigate well- gently sauté the chopped/pounded onions, ginger & garlic cloves- Add in some salt, red chilli & turmeric powders to it & sauté until translucent or pinkish in its colour & shrunk substantially
3. Turn off the flame & let it cool down completely before grinding it to a smooth paste/mixture- Add in the whisked curd, black peppers, red chilli & Kashmiri red chilli powders to it- giving it a gentle mix inside before blending it nicely into a smooth paste- Set Aside for its use later in the dish...
4. Now, in the same frying pan/wok/kadhai: Add in the mustard oil & let it fumigate nicely- Throw into it the Tempering Spices aforesaid & sauté for a few seconds time until it starts spluttering & turns fragrant- Time, to add in the Chicken pieces to it & sauté nicely over the medium-high flame for about 12-15 mins time or until lightly golden browned evenly
5. Once the oil starts separating & surfaces upto the pan- Add in the freshly prepared Roghan Masala Paste to it, mix everything well together until nicely combined and well blended- Wash the blender jar with some warm water to take into the remnants of the masala paste in it & add into the chicken mixture to well sauté & cook the same
6. Cover & cook it for another 20-25 mins time or until it’s well cooked, while stirring occasionally in between a couple of times- Checkout the seasonings & adjust accordingly if that’s required- Please do refer to the pics given below 👇🏻
7. My colours for this Roghani Dish already had shown up even before I’d added into it more JOSH ie. The Ratanjot infused oil/ghee to look even more warm, gorgeous, rich & enticing in everyway That’s the preview before adding into it the Ratanjot infused ghee
8. 👇👇👇
9. That’s how it looked like post adding into it the very Ratanjot infused ghee...
   Mix everything well together until nicely combined and well blended to get finely incorporated- Add in some Saffron Strands to it as well (As it’s used traditionally to this dish), though I haven’t this time since my colour of the very dish is already filled with immense ROGHANI JOSH
10. 👇👇👇
11. Turn off the flame & let it sit in its standing position for another 10-12 mins time-
    Garnish it, your own way-
    It’s ready to be served hot now with your own choice of any types of Indian Breads or piping hot steamed Rice or Pulao or similar with some green salads as an apt accompaniment to it

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