KOKUR ROGAN JOSH

Serves: 4 as part of an Indian meal.

Prep Time: 3 hours

Cook Time: 90 minutes.

Dietary Style: GF.

Rogan josh is not a dish, but a cooking technique that involves yoghurt, asafoetida, whole spices, and browning time for the meat or vegetable in question. This chicken version - a traditional Kashmiri Pandit dish - is my favourite.

If you feel the need to add some vegetables to the chicken, go for something simple like fresh silverbeet or spinach: bitter greens are a traditional Kashmiri staple.

INGREDIENTS

• 4 chicken Maryland, skin on
• 1½ cups yoghurt
• 2 tsp salt
• 8 black cardamom pods, crushed lightly
• 3 tbsp mustard oil
• A pinch of asafoetida
• 2 bay leaves

• 2 cinnamon quills
• 8 clove buds
• Pinch of asafoetida
• 1 tsp red chilli powder
• 1 cup water
• 1 tsp ginger powder
• 3 tsp fennel powder
• 1 tsp garam masala

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1. Marinate the chicken in the yoghurt, salt and the black cardamom pods in the fridge for between three and four hours.

2. Heat mustard oil in a heavy-based pot on the stovetop on medium-high heat, until a little water dropped into the oil spatters. Add the marinated chicken, asafoetida, bay leaves, cinnamon quills, and clove buds (being careful to avoid the spatter) and continue to cook on medium-high heat until the yoghurt dries and splits and the oil surfaces, which will take around 10 minutes.

3. Lower the heat to medium and continue to brown the meat, turning the chicken and scraping the bottom of the pot to release the caramelised pieces that will stick to the bottom. Continue this process until the oil and yoghurt cook down to leave an almost dry pot. This will take around 45 minutes.

4. Once the chicken is well browned and the liquid in the pot has reduced to almost nothing, mix the red chilli powder in a few tablespoons of water and add it to the pot. Stir it through for a few minutes until combined.

5. Add 1 cup of water with the ginger powder, fennel powder and garam masala and turn back to medium-high heat. Continue to brown and stir the chicken until the water reduces and the gravy thickens into a rich, fragrant and caramelised paste around the heavily browned chicken pieces.

6. As the water dries, turn the pot down to medium-low heat to prevent the thick gravy from catching and burning. This whole process will take around 45 to 60 minutes.

7. Serve with raita and rice.

   Note

   • Mustard oil and asafoetida can be found in all Indian and most Asian grocers.