Ingredients
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2 1/2
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8
-
4
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275 - 425
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10
-
1
-
10
-
2
-
6
-
10
-
-
-
-
-
Directions
Rogan Josh,In Madhur Jaffery’s Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice.,This was just amazing!!! Both my husband and I loved it. I made it with chicken thigh meat. I substituted ghee for the oil (and only used 1/2 the fat called for). I also added 1 T of tomato paste at the end, as suggested by another commenter. Will definitely make again and again!,Hello. Can you please better explain to me the cinnamon part…is that just 10cm (Im quadrupling the recipe) of one stick? Or was that to be 10 sticks… the former seems like not enough. Jason P.s. Im pretty pumped to make this.
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Steps
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1
Done
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Put the Ginger, Garlic, and 4 Tablespoons of Water Into the Blender. Blend Well Until You Have a Smooth Paste. |
|
2
Done
|
Heat Oil in a Wide Heavy Pot Over a Medium Heat, Brown the Meat Cubes in Serveral Batches and Set to One Side. |
|
3
Done
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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. |
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4
Done
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Now Put in the Onions. Stir and Fry For 5 Minutes Until They Turn a Medium Brown Colour. |
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5
Done
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Put in the Ginger Garlic Paste and Stir For 30 Seconds. |
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6
Done
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Add the Coriander, Cumin, Paprika-Cayenne, and Salt. Stir and Fry For 30 Seconds. |
|
7
Done
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Add the Fried Meat Cubes and Juices. |
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8
Done
|
Stir For 30 Seconds, Now Add 1 Tablespoon of Yoghurt, Stir Until Well Blended . |
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9
Done
|
Add the Remaining Yoghurt, a Tablespoon at a Time in the Same Way. Stir and Fry For Another 3 Minutes. |
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10
Done
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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.). |
