Easiest Way to Prepare Quick Murg Rogani Chicken Rogan Josh

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The ingredients needed to make Murg Rogani Chicken Rogan Josh:

1. Make ready 500 gram chicken with bones
2. Make ready 200 gram full cream curd (room temperature)
3. Prepare 4 tbsp ghee
4. Get 2 tbsp mustard oil
5. Make ready 3 tsp Kashmiri red chilli powder
6. Take 2 tsp dry ginger powder
7. Get 1 tsp asafoetida powder
8. Make ready 1 black cardamom whole
9. Prepare 4-6 green cardamom
10. Get 3 cloves
11. Take 6 black pepper corns
12. Prepare 1 mace / javitri
13. Take 1/2 inch cinnamon stick
14. Take 1 small broken bay leaf
15. Take 2 tbsp fennel seeds
16. Take 1 tsp fennel powder
17. Get 1 tsp garam masala
18. Get to taste Salt

Steps to make Murg Rogani Chicken Rogan Josh:

1. Wash chicken, use chicken thigh. They don’t lose their juiciness while cooking on low flame for long.
2. Collect all powdered and whole spices to make Nice colourful Rogan Josh Masala
3. Add all whole and powdered spices except salt and fennel powder to make fine powder, with 1/2 tsp oil and grind, This mixed spices should look red in color.. and more Kashmiri chilli powder in case you don’t get this color
4. Take this mixed spices powder on a plate and add some oil, Knead it like flour and make a disc/ball shape.
5. In a Kadhai or copper vessel, heat mistar oil and after a minute add ghee, this ghee in red color will float on surface, which is called Rogan
6. Add spice paste like ball / disk to oil and ghee and dry in low heat for2 minutes
7. Now add well beaten curd and fry for 2 minutes… as you por curd keep stirring to avoid cuddling of curd
8. Now add salt, and chicken pieces, keep stirring and coat all pieces with masala
9. Cover it with lid for 1 minuet and then add fennel powder
10. Cover the lid again and let simmer on low heat for 30 minutes, add water if gravy is drying up. Usually don’t need to add water as curd will melt and release clarified butter
11. It will be dark brown/maroon in color but later release red color. Once you see shiny red color Rogan floating on surface and chicken is cooked, turn off heat.
12. Murg Roghni is ready to be served with rice or thin naan. No garnishing needed.

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