Chicken Rogan Josh (Kashmiri Style)

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Step 1

Heat oil/ghee in a heavy pan. Add bay leaves, cardamoms, cloves, cinnamon, and cumin seeds. Fry until fragrant.

Step 2

Add onions and cook until golden brown.

Step 3

Stir in ginger–garlic paste, fry for 1–2 mins.

Step 4

Add Kashmiri chilli, coriander, cumin, turmeric, and fennel powder. Stir briefly.

Step 5

Add tomato puree, cook until the oil separates.

Step 6

Add chicken pieces and stir well to coat in the masala.

Step 7

Lower heat, stir in the whisked yoghurt slowly to avoid splitting. Cook for 2–3 mins.

Step 8

Add 200–250 ml water, salt, and simmer gently for 25–30 mins until chicken is cooked and gravy thickens.

Step 9

Finish with garam masala and fresh coriander if you like.