Easy Chicken Rogan Josh Food

ROGAN JOSH

Steps:

• Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
• Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
• Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
• Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
• Put in the ginger garlic paste and stir for 30 seconds.
• Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
• Add the fried meat cubes and juices.
• Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
• Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
• Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
• Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
• All the fat that collects in the pot may be spooned off the top.
• Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.

CHICKEN ROGAN JOSH

Steps:

• Heat 2 tablespoons of nut oil in the wok, fry garlic for 1 minute.
• Add cumin, fry further 1 minute.
• Add chopped ginger, fry further 1 minute.
• Add chillies. Fry 1 minute.
• Add chicken, and stir fry for minimum 5 minutes.
• Remove chcken with slotted spoon and put to one side, leaving the oil etc in the wok.
• Add rest of oil & spices & fry for 1 minute.
• Add chopped onions. Add more oil if required. Stir for 10 mins on low heat. Add water if you feel it is drying out.
• Add half tin tomatos.
• Add tomato puree.
• Add most of corriander leaves (leave some to serve as garnish). Mix well.
• Add Sweet Chilli dip-in sauce to taste (Optional).
• Add large tomato slices, cook for 5 minutes.
• Serve - with rice or chapatis, or both. garnish with some coriander leaves. Quick squirt of lemon or lime juice.

ROGAN JOSH

Steps:

• Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
• Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
• Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.