Although its more common as a lamb dish the fact is as a chicken dish it is just as nice. So the list if things to get from the supermarket are below and the fresher the better
- 300g Diced Chicken
- 50ml-75ml Groundnut Oil
- 1 Medium Sized Onion – Chopped
- 150ml Chicken Stock
- 1/2 tea spoon Fennel Seeds
- 4 Tomatoes (quartered)
- 50ml Natural Yoghurt
- 150ml Onion Puree
- 1 tablespoon Tomato Puree
- 1/2 Tin Chopped Tomatoes
- Coriander to garnish
- 1tsp Ginger Puree
- 1tsp Garlic Puree
- 1/2 tea spoon Turmeric
- 1/2 tea spoon Chilli Powder
- 1 tea spoon Garam Masala
- 2 tea spoon Medium Curry Powder
- 1/2 tea spoon Cumin Seeds
So here we go t the kitchen and lets get cooking , maybe with a glass of wine to help you concentrate
Put the Groundnut oil into a pan and add to a high heat. Once hot add the Cumin and Fennel seeds until they begin to crackle and pop.
Add the chopped onions to the pan and reduce the heat to medium.
While the onions are cooking, mix together the Garlic Puree, Ginger Puree, Chilli Powder, Curry Powder, Tumeric and a splash of water to make a paste. Once the onions have gone a golden color, add the paste and fry for a couple of minutes while stirring well.
Add the chicken to the pan and stir for a minute or so until the meat has been sealed on all sides.
De-seed the tomato quarters and add to the pan.
Finally, add the Onion Puree, Tomato Puree, Chopped Tomatoes, Yoghurt and Chicken Stock to the pan and stir in well. Bring to the boil and reduce down to a low heat to simmer for 15 minutes, stirring every 3-4 minutes. Have a taste of the sauce at this point and season with salt to taste if necessary.
7. Add the Garam Masala and mix in well and cook for a further 2 minutes.
Serve your Rogan Josh Recipe with Rice or Naan and Garnish with Coriander. Remember to let use all know how it when and andy tips you would like to add.