Chicken Rogan Josh
Ingredients
- 1 chicken, quartered
- 3 cups plain yogurt, divided
- 1 tablespoons turmeric
- 1 teaspoons turmeric
- 2 tablespoons ghee or vegetable oil
- 3 cups finely chopped onion
- 2 teaspoons minced garlic
- 1 tablespoons ground cumin
- 1 tablespoons ground coriander
- 3 cups chicken stock
- 1 cinnamon stick
- 3 small dried red peppers
- 3 curry leaves
Instructions
- Combine 2 cups of the yogurt with 1 tablespoon of turmeric and pour over the chicken pieces. Use your hands to make sure the chicken is well coated, then place in a zip-close bag and marinate overnight.
- Heat a braising pan over medium heat and add the ghee or vegetable oil.
- When it shimmers, add the onion, garlic, cumin and coriander and sauté until the onion begins to brown.
- Remove the chicken from the marinade and scrape off as much of the yogurt mixture as possible.
- Add the chicken to the braising pan, cover and cook over medium-low heat for 20 minutes.
- Turn the chicken pieces over, replace the lid and continue cooking for another 20 minutes.
- Add the chicken stock, cinnamon stick, dried red peppers and curry leaves.
- Cover again and simmer on very low heat for 1 hour. Remove from the heat and, in a separate bowl, mix 2 cups of the chicken cooking liquid with the remaining cup of yogurt and teaspoon of turmeric and pour over the chicken.
- Cover to keep warm and serve.
