Rogan Josh / Kashmiri Red Chicken Curry

I was hoping that I could make Rogan josh with mutton. The meat shop is just a few blocks away and it sells succulent and fresh mutton pieces. A kind Lebanese old man is the owner who sits on the small square space in front of the shop with a round table and a few other small chairs, which is almost every time occupied by other Lebanese men and he comes inside the shop only when there is a customer. It is the best in Abidjan. So I bought ginger powder and fennel seeds powder to make rogan josh and despite my repeated reminder hubby forgot to buy the mutton the day before which was Saturday. And the shop stays closed on Sundays.

So I had to make my way with chicken...nice toned chicken legs which were frosting inside my freezer. I followed the recipe of Vah Chef, which is a close call to the authentic rogan josh that I remember from my year old memories of my Kashmiri neighbour. You do not add tomatoes in the rogan josh, she used to say. And always use ratanjot for that beautiful red colour. Sadly she left Abidjan the same year and I could not have more of her. Even with chicken, the curry turned out to be too good to be addressed as just wonderful. The simple flavours of fennel seeds, ginger powder and hing / asafoetida was bursting out of the curry giving it a very distinct and simple feel. If you pile up this curry with onions and tomatoes and garlic, you will ruin these flavours and that is just not the way you have a perfect rogan josh.

Rogan Josh

Serves 6

Ingredients:

1 kg chicken on bone

½ cup thick yogurt – whisked

2 tbsp kashmiri red chilli powder

1 tbsp ginger powder

1 tbsp fennel seeds powder

¼ tsp hing / asafoetida

1 tsp turmeric powder

8-10 strands of kesar / saffron (optional)

Salt

2-3 tbsp pure desi ghee

Method:

Add the kashmiri red chilli powder, turmeric powder, hing / asafoetida, ginger powder and fennel seeds powder to the whisked yogurt.

Stir to make a smooth paste.

Heat the ghee and add the prepared paste to it.

Stir until the paste becomes thick and the oil separates.

Add the chicken pieces and salt for the seasoning.

Stir to coat the chicken pieces nicely with the curry paste.

Add some water if needed and sear the chicken pieces for a minute or two.

Add 2 cups of water.

Add the saffron.

Cover and cook until the chicken is fork tender.

When the chicken is cooked perfectly, open the cover and simmer until the oil starts to float on top of the curry.

Taste and adjust the seasonings.

Switch off the flame.

Serve with naan or chapatti.