(Braised Kashmiri Lamb or Chicken)
Prep Time:15 min Cook Time:1 hr,15 min
Rogan Josh is a traditional Kashmiri curry that is deeply satisfying to eat. It’s our comfort food, our celebratory food, our staple food. I get the same warm feeling eating it as when I enjoy a delicious bowl of fresh pasta Bolognese on a cold winter day. It’s truly perfect on its own with a fresh bowl of jasmine rice, just sticky enough to hold the wonderfully textured curry, and with a dollop of yogurt to cool the pallet. So yummy! And leftovers the next day are a treat! The only problem is I didn’t have the time to cook this as often as I would have liked. So, I took my mom’s fresh masala recipe and adjusted some steps to make this in half the time but kept the authentic flavor. Now I even cook this on a weeknight with little planning!
1. If you can marinate the meat 24-48 hours, the flavor will be phenomenal. Otherwise aim for at least four hours or as long you can.
2. In the beginning, this dish is cooked using medium-high heat. The edges of your pot will start to brown continuously, and you will need to keep adding small amounts of water to prevent your pot form burning and your masala base from drying out.
3. The final step of reducing the liquid until you are left with a nice, thick gravy is key to tasting the full flavor of the dish.
½ cup full-fat plain yogurt. If using Greek yogurt, mix with 2 tablespoons of water to thin it out first.
2 tablespoons olive oil (for the marinade)
1.5 tablespoons tomato paste (optional)
1 packet MM Kashmiri Rogan Josh Masala
2.75-3 lbs. boneless, skinless chicken thighs (approx. 10-12 pieces) left whole or cut into quarters; or lamb leg, cut into 1.5-inch pieces, well-trimmed
3 tablespoons veg/canola oil
2 medium-large yellow onions, chopped fine
2 cups jasmine or basmati rice (prepare as instructed)
Marinade (15 minutes)
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.
(1 hour, 15 minutes)
1. Heat vegetable oil in a large pot or Dutch oven on medium-high heat. You will cook at this temperature for most of the time.
2. Add the onions and stir continuously until light brown (approximately 10-12 minutes, see pic below).
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. If you feel that there is not enough liquid after about ten minutes, add a half cup of water and bring to a boil.
4. 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.
5. Remove lid and turn heat back to medium-high. Reduce liquid until you are left with a nice, thick gravy, about five minutes, if necessary (see pics below).
6. Serve with Thai jasmine or Indian basmati rice and yogurt to cool the palate.