(marinate 24 hrs)
1 Hour 15 Minutes
Use Moji's Rogan Josh Masala packet to make this tantalizing braised Kashmiri meat dish in about an hour. Built on the deep, smoky flavor of black cardamom, our authentic spice blend combines 13 spices, ground to aromatic perfection. Cook alongside one of Moji’s spiced vegetables and basmati rice for a hearty and complete Indian meal.
½ cup full-fat plain yogurt. If using Greek yogurt, mix with 2
tablespoons of water to thin it out.
2 tablespoons olive oil (for the marinade)
1.5 tablespoons tomato paste (optional)
1 packet Moji Masala Rogan Josh Masala
3 pounds chicken thighs or lamb leg, cut into 1.5-inch pieces, well-trimmed
3 tablespoons high-heat neutral oil
2 large yellow onions, chopped fine
2 cups basmati rice (prepare as instructed)
*For a spicier version, add 1/2 teaspoon of Indian red chili powder or cayenne pepper into the marinade. Or add a dried red chili after adding the water in step 4.
1. In a medium size mixing bowl combine yogurt, olive oil and tomato paste until fully incorporated. Add the contents of the Rogan Josh Masala packet. Mix until you have an even smooth paste.
2. Poke multiple holes in the meat with a fork to allow for maximum masala absorption. Add to yogurt mixture, in batches if necessary, making sure that all pieces are well-coated (your hands are the best tools in the kitchen for this).
3. Marinate 4-48 hours.
Step 1 Heat high-heat neutral oil in a large pot or Dutch oven on medium-high heat. You will cook at this temperature for most of the time.
Step 2 Add the onions and stir continuously until light brown (approximately 10-12 minutes, see pic below).
Step 3 Add meat and stir continuously until a good amount of liquid is released. The water and natural fat from the meat and yogurt will form a fragrant curry which will slowly thicken as it cooks in the onion base. This process takes about ten minutes.
Step 4 Add enough water such that half the meat is submerged and bring to a boil.
Step 5 Turn heat to low, cover until meat cooks fully, about 45 minutes for chicken and 1 hour for lamb. Stir periodically to make sure the curry is not drying out and the meat is not sticking to the bottom of the pan.
Step 6 Remove lid and turn heat back to medium-high. Reduce liquid so curry is slightly thick and not watery.
Serve with Indian basmati rice and yogurt to cool the palate.