Chicken Rogan Josh Recipe
Indian Recipes

Ingredients:

8
1 tbsp
1 each

1
2 in/5 cm piece
2 clove
2 tbsp/30 ml
1 tsp each
4

1 scant cup/7 fl oz/200 ml
13/4 cups/14 oz/400 g

skinless boneless chicken thighs
vegetable oil
small red  & green chili pepper, seeded & thinly sliced
onion, thinly sliced
fresh root ginger, finely chopped
garlic, crushed
garam masala
paprika, turmeric, and chili powder
cardamom pods, crushed
salt
thick plain yogurt
canned chopped tomatoes
Fresh coriander (cilantro) leaves to garnish

Method:

1. Cut each chicken thigh into 4 pieces. Heat the oil in a large, heavy-based frying pan and add the chili peppers, onion, ginger, garlic, spices, and a good pinch of salt. Fry over a low heat for 5 minutes or until the peppers and onion have softened.

2. Add the chicken and 2 tbsp of the yogurt. Increase the heat to medium and cook for 4 minutes or until the yogurt is absorbed. Repeat with the rest of the yogurt.

3. Increase the heat to high, stir in the tomatoes and 1 scant cup/7 fl oz/200 ml of water, and bring to boil. Reduce the heat, cover, and simmer for 30 minutes or until the chicken is tender, stirring occasionally, and adding more water if the sauce become too dry.

4. Uncover the pan, increase the heat to high and cook, stirring constantly, for 5 minutes or until the sauce thickens. Garnish with fresh coriander sprigs.

Serves 4