Kashmiri Kokur Rogan Josh | Chicken Rogan Josh
Kashmir, known as “Paradise on Earth”, is not only famous for its breathtaking landscapes but also for its rich culinary heritage. Among the many renowned dishes from this region, Kashmiri Rogan Josh holds a special place. The name “Rogan Josh” derives from the Persian term “roughan”, meaning “clarified butter” or “oil”, while in Urdu, it can signify “brown” or “red” and “Josh” refers to the process of stewing or braising.
Traditionally Rogan josh is prepared using lamb or goat or mutton, although a popular variation of the dish involves chicken. This iconic delicacy is renowned for its richness of flavours, aromatic spices and vibrant red colour. It is a sumptuous blend of fragrant spices, Kashmiri red chili, and tender meat, captivating taste buds around the world.
Kashmiri Rogan Josh stands as a testament to the region’s culinary prowess, offering a harmonious blend of flavours and as unforgettable dining experience. Whether it is a traditional version of lamb or the popular adaptation with chicken, this dish continues to enthrall food enthusiasts across the globe.
In this blog post we will explore the origins of Rogan Josh and method of its preparation. One of the key aspects discussed will be achieving the dish’s vibrant red color, which is integral to its visual appeal. Additionally, we will delve into the ingredients and preparation techniques specific to chicken Rogan Josh, providing a delightful alternative for those who prefer poultry.
Origin of Kashmiri Rogan Josh:
The origin of Kashmiri Rogan Josh can be traced back to the culinary traditions of the Kashmir valley, nestled in the Himalayan region of India. This delectable dish holds a significant place in Kashmiri cuisine and is considered one of its signature preparations. Rogan Josh is prominently featured in the elaborate feast known as Kashmiri Wazwan, which is traditional multi-course meal in the region.
The roots of Rogan Josh can be attributed to Persian and central Asian influence. This dish is believed to have been introduced to Kashmir by Persian rulers who had a profound impact on the region’s culture and cuisine. The unique combination of Persian influences and local Kashmiri ingredients has resulted in the creation of this mouthwatering dish. The traditional preparation of Kashmiri rogan Josh involves slow cooking tender chunks of meat, typically lamb or goat, in a rich aromatic gravy. The use of unique spices indigenous to the region. Kashmiri red chili paste, sonth or dry ginger powder and saunf and fennel powder are some of the key ingredients that contribute to its distinctive flavour. The key ingredients that lend the dish its distinctive red colour and flavour is dried cockscomb flower or root of ratan jot.
Methods of preparing Rogan Josh:
Rogan Josh is an iconic dish that has gained popularity worldwide for its rich taste and distinctive blend of spices. Interestingly, there are two main methods of preparing Rogan Josh: the Kashmiri Pandit style and Kashmiri Muslim style, each with its own unique ingredients and techniques.
In Kashmiri Pandit style, a combination of ingredients creates a unique and delicious flavour profile. Yoghurt, Kashmiri red chili, asafoetida, sonth or dry ginger powder and saunf and fennel powder is used. Yogurt provides a creamy texture and tangy taste. Asafoetida, a pungent spice, is used to enhance the overall flavour. Liberal amounts of Kashmiri chili lend a vibrant red color to the dish, without adding excessive heat. sonth or dry ginger powder and saunf and fennel powder, are added to further enhance the aromatic notes. Notably onion and garlic are omitted in this style of preparation. Mustard oil is typically used as a cooking medium for its distinct flavour and pungency, which adds depth to the dish.
On the other hand, the Kashmiri Muslim style of preparing Rogan Josh incorporates a different set of ingredients. Praan, a local variety of shallots, are fried to develop a paste that becomes a hidden gem in the recipe., providing depth and richness to the curry. The Praan paste serves as both a thickening agent and a sweetening component. Kashmiri Red chili paste is often added to add mild spiciness and intensify the colour of the dish.
Regardless of the style chosen, Rogan Josh is traditionally cooked on low heat, allowing the flavour to develop gradually and the meat to become tender. The slow cooking process ensures that the spice blend harmoniously, resulting in a rich and aromatic curry. This method allows the meat to absorb the essence of the spices.
Whether prepared in the Kashmiri Pandit style or the Kashmiri Muslim style, Rogan josh is a dish that showcases the diverse culinary traditions of Kashmir. Its complex flavours and vibrant colors make it a favorite among both locals and food enthusiasts around the world.
How to get the Vibrant Red colour of Rogan Josh??
To achieve the vibrant red colour in Rogan Josh, traditionally, two main ingredients are used: Dried Cockscomb flower or maval flower and ratan jot or Alkanet root. These ingredients not only add color to the dish but also impart a unique flavour and aroma.
Ratan jot:
Ratan jot also known as Alkanet root, is a natural coloring agent that has been used for centuries in Indian cuisine. To extract the color from ratan jot heat ghee (clarified butter) along with ratan jot on medium-low flame. Stir the mixture continuously for 1-2 minutes until ratan jot is fully soaked up in the ghee. As the ghee absorbs the vibrant red colour, let it simmer for couple of minutes. Then, turn off the heat and allow the ratan jot to steep in the ghee, further infusing its color and flavour.
Dried Cockscomb flower or maval flower:
Dried Cockscomb flower, also called mawal flower, is another ingredient that contributes to the characteristic red hue in Rogan Josh. In addition to its coloring properties, the cockscomb flower adds a distinctive taste and has a slight cooling effect. To use dried cockscomb flower, you can either boil the flower in water or soak the dried flower in warm water for 20 minutes. Once the flower has been boiled or soaked, strain the liquid and use it in preparation of Rogan Josh. The strained liquid will have vibrant red colour, which will enhance the appearance of the dish. Kashmiri Muslims use cockscomb flower to color Rogan Josh.
Both ratan jot and dried cockscomb flower are traditional ingredient used in Kashmiri cuisine, particularly in the preparation of Rogan Josh. These natural coloring agents not only provide the desired red color to the dish but also impart their unique flavours, adding depth and complexity to the overall taste. These natural ingredients offer a more authentic and traditional approach to coloring the dish, ensuring a visually appealing presentation and delightful culinary experience.
Today we delve into the world of Chicken Rogan Josh, a highly renowned variation of the dish. This particular recipe follows the traditional Kashmiri pandit style, emphasizing simplicity and rich flavours. Interestingly, it abstains from the use of onions and garlic, focusing instead on key ingredients like yogurt, asafoetida, sonth or dry ginger powder, saunf or fennel powder along with aromatic spices of black and green cardamom. The combination of these elements adds a unique taste and fragrance to the dish. Despite its simplicity, this recipe manages to capture the essence of Kashmiri cuisine. Prepare to embark on a culinary adventure with this delightful recipe.
Today we delve into the world of Chicken Rogan Josh, a highly renowned variation of the dish. This particular recipe follows the traditional Kashmiri pandit style, emphasizing simplicity and rich flavours. Interestingly, it abstains from the use of onions and garlic, focusing instead on key ingredients like yogurt, asafoetida, sonth or dry ginger powder, saunf or fennel powder along with aromatic spices of black and green cardamom. The combination of these elements adds a unique taste and fragrance to the dish. Despite its simplicity, this recipe manages to capture the essence of Kashmiri cuisine. Prepare to embark on a culinary adventure with this delightful recipe.
Ingredients:
- Chicken 400 gm
- Yogurt 1 cup
- Mustard Oil 4-5 tbsp
- A pinch of Asafoetida
- Bay leaf 1 no.
- Cloves 2 nos.
- Green Cardamom 1 no.
- Shah Jeera 1 tsp
- Garam Masala powder 1 tsp
- Salt to taste
- Ratan jot 1-2 nos.
- Ghee 2 tbsp
Spice Mix:
- Bay leaf 1 no.
- Clove 2 nos.
- Asafoetida 1 tsp
- 1 tbsp fennel seeds
- 1 inch cinnamon
- 1 no. Black Cardamom
- 2 nos. Green Cardamom
- 2 tbsp Kashmiri chili powder
- 1 tbsp dry Ginger powder
Preparation:
- Step 1: Add bay leaf, clove, asafoetida, fennel seeds, cinnamon, Black Cardamom, Green Cardamom, Kashmiri chili powder, dry Ginger powder in a grinder and grind all the spices into a fine powder.
- Step 2: Now add all the spice powder in a cup of yoghurt and mix well and keep aside.
- Step 3: In a wok add mustard oil, let the oil smoke gently then add a pinch of asafoetida, bay leaf, cloves, green Cardamom, Shah Jeera and allow the whole spices splutter.
- Step 4: Now add the chicken and then add 1 tsp salt and fry the chicken for 7-8 minutes on medium high heat.
- Step 5:Then add yoghurt & spice mixture and garam masala powder and fry the chicken on medium flame for 7-8 more minutes or until the oil separates from the masala, now add 250-300 ml water and add salt. Cover & cook for 15 minutes on low heat.
- Step 6: In a separate pan add ratan jot and ghee on low flame. Keep stirring for 1-2 minutes until ratan jot is soaked up in ghee. Once the ghee becomes red, let it simmer for 2-3 minutes. Turn off the heat and allow the ratan jot to steep in the ghee.
- Step 7:Then strain the ratan jot mixture in the chicken rogan josh.
- Step 8: Turn off the heat and let the chicken rest for 10-15 minutes.
- Step 9: Serve hot with naan or rice or pilau rice, chapati or sheermal.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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