Rogan Josh

Popular in the Kashmiri region, but probably originating in Persia, this is the Indian hotel style that you're probably already familiar with. Not to be confused for Kashmiri Chicken (which is made with lamb and fennel and has no onion or garlic). You can, of course, use pre-cooked lamb in place of chicken--I just use chicken here as an example. I prefer breast, but you can use the more flavoursome legs and thighs--whole or cut into pieces. You can use beef and for this I'd have to suggest brisket.

Traditionally, this dish calls for whole, dried (de-seeded) chillies, but we're using the powdered form here so that you have more control over the heat/spiciness. Obviously, use less or substitute paprika (milder), or use cayenne (hotter) to keep that rich orange colour. Feel free to use whole dried Kashmiri chillies, if you have them, but make sure that you re-hydrate them first in very hot water.

I've opted to add cashew nuts and raisins that I spotted in another Kashmiri recipe. You can just leave this out if you don't like the idea or if you just don't have time.

Ingredients

• Cashew Raisin Paste (optional):
• 1/2 cup Unsalted Cashew Nuts
• 1/2 cup Raisins
• Water (enough to cover)
• Toasted Spices:
• 1 tblspn Coriander Seeds, whole
• 1 tblspn Cumin Seeds, whole
• 1 Cinnamon, 5cm stick, crumbled
• Marinade:
• 1 tspn Turmeric, ground
• 1 tspn Kashmiri Chili powder
• 2 tspns Garam Masala
• 1 tspn Garlic, paste
• 1 tspn Ginger, paste
• Salt and Pepper, to taste
• The Curry:
• Coconut Oil
• 1 kg Chicken, cut into bite-size pieces
• 2 Onions, chopped
• 1 tblspn Garlic, minced
• 1 tblspn Ginger, minced
• 2 tspns Garam Masala
• 1 tspn Kashmiri Chili powder
• 400g can Peeled Tomatoes, crushed
• 1 cup Chicken Stock)
• Salt and Pepper, to taste, again
• Coriander leaves, to garnish

Method

1. Cashew Raisin Paste (optional):
2. Place cashew nuts and raisins in a bowl. Cover with boiling water. Soak for 1 hour. Drain. Place cashews and raisins with enough water in the bowl of a food processor. Process to a smooth paste. Set aside.
3. Toasted Spices:
4. Time to toast some spices: in a smaller, high-temp pan on high heat, add the cumin, coriander and cinnamon, stirring until you can really smell them (1-2 minutes). Remove from heat and grind to powder. Set aside.
5. Marinate Chicken:
6. Place all the ingredients for the marinade in a bowl. Add about half of your Toasted Spices (see above). Add a little water to make a smooth paste. Add chicken pieces into the bowl. Coat the chicken in the marinade. Cover and place in refrigerator for at least 30 minutes or overnight if possible.
7. The Curry:
8. Heat oil in a large frying pan. Add chicken in batches and cook until both sides turn golden brown. Remove chicken from pan. Set aside.
9. Heat 2 tblspns oil in the same pan over medium-high heat. Add onions, and saute for 2-3 minutes or until golden. Add ginger and garlic. Saute for 2 minutes or until aromatic. Add garam masala, red chili powder and teaspoon or two of the remaining Toasted Spices (see above). Saute, stirring constantly, for a minute or until aromatic.
10. Add tomatoes. Cook, stirring occasionally, for 2 minutes. Add 1 cup of chicken stock). Stir and simmer for about 10 minutes. Stir in cashew/raisin paste (optional).
11. Add chicken back to the pan and submerge completely--adding more water only if needed. Cover with lid and cook for 10 minutes or until the chicken pieces are cooked through and the red oils are pooling nicely on the surface.
12. OPTIONS: Add a dollop of cream. Serve with Basmati rice. Garnish with fried cashew nuts, raisins and coriander leaves (mild) or mint leaves (spicy).