Rogan Murgh/Chicken

Name: Rogan Murgh/Chicken
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg Chicken bone-in; 2 tbsp Ginger Garlic Green Chilli paste; 5-6 tbsp Mustard Oil; 1 Black Cardamom; 2-3 partially crushed Green Cardamoms; 1 tsp Ginger powder or Sonth; 2 tsp Fennel powder or Saunf; 300 gm thick Curd; 1/2 tsp Garam Masala; 2 tsp Salt or to taste; 3-4 tbsp chopped Coriander Leaves

ZMA @zesty5

#DD
#cookpadindia
#newrecipe
This is a classic Non-Veg dish from Kashmir Valley. As of now, there has been so many variations on this Classic being made. However the original always is the best.
Made with juicy and succulent Lamb meat, with Ginger powder and few other spices along with Curd is the best option for any party or an occasion that's really special. In this particular version, iam using Chicken or Murg.

And every festive season will be incomplete without this beauty. And since it's a very cold region, and the temperatures remain that way, Dry Ginger or Sonth is used in this dish because of the unavailability of fresh Ginger. And that's what gives it a unique flavour and aroma.
And I have kept this dish as authentic as possible to the original recipe to the best of my abilities. However I couldn't get hold of Kashmiri Cockscomb flowers thay actually render it that beautiful Red or fiery look. Instead I have just used Kashmiri Red Chilli powder alone. This is without any artificial Red food colour.

Tempting and beautiful looking, this one is a great crowd pleaser. And any party can come alive with this amazing dish from Kashmir.
This is my tribute to the most beautiful place on this Planet.
Love you Kashmir!
Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

6 servings

1 kgChicken bone-in
2 tbspGinger Garlic Green Chilli paste
5-6 tbspMustard Oil
1Black Cardamom
2-3partially crushed Green Cardamoms
1 tspGinger powder or Sonth
2 tspFennel powder or Saunf
300 gmthick Curd
1/2 tspGaram Masala
2 tspSalt or to taste
3-4 tbspchopped Coriander Leaves

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Steps

35-40 minutes

1

In a pot, heat mustard oil to a smoking point. Add cumin seeds, small cinnamon stick and both the cardamoms slightly crushed. Saute for a minute.
2

Now add the chicken bone-in pieces and sear for about 4-5 minutes on a low heat. After the stipulated time, now add the ginger powder or sonth as powder. Mix well and cook for a minute more. Fry onions and later make a paste of it. Add this to the kashmiri red chilli powder and this is roghan or rogan. Cook for about 3-4 minutes before adding. Originally cockscomb flowers are boiled and then the brightly coloured water is used in the curry.
3

Now add in salt and the fennel powder. Also add in whisked curd. Heat should be low. Traditionally it's slow cooked on a stovetop for a lovely texture and flavour. As it is chicken or murg that is being used, it should be definitely cooked on a stovetop. It doesn't take much time and gets done in 20-25 minutes in all.
4

Adjust salt if required. Add in garam masala and that's it. Give it a final stir. Simmer for a few minutes or to say about 2-3 minutes in all.
5

It's all ready to be dished out and relished with Naans or Parathas. Or even any Pulao of your choice. Enjoy! Yum!

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ZMA @zesty5

on November 03, 2024 01:00

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.