Without even realizing we get so busy rushing to some place that we sometimes overlook simple things in life. But thanks to some special occasions and festivals like thanksgiving which give us a chance to just take a pause and look around and realize how lucky we are. This thanksgiving I too got a chance to sit back and look around myself. Now if asked to describe how my life is right now in one single word then it will be CRAZY!! That is what it is! Every day is new and different. But now I know what people meant when they used to say that “simple things in life bring the real joy!”. I’m feeling that joy every day with some of the most gorgeous people I’ve ever met and hope this thanksgiving you felt the same!
My thanksgiving was, let’s just say full of interesting events and it all began with me not finding a turkey! Yes, we had a non turkey thanksgiving this year and trust me it was not at all bad. We still ate a LOT and we still had a lot of fun! That’s what holidays are all about, aren’t they? How was your thanksgiving? And how was FOOD? Are you already at a point when you dread opening the fridge to find that leftover turkey? Then I’m guessing you had a great thanksgiving! Hopefully today’s recipe will help you come out of the turkey coma. I’m sharing a recipe for Chicken Roganjosh with some Cumin and Cinnamon scented rice cooked with sundried tomatoes .
Many of you must have heard of a Roganjosh. It’s one of the most popular Indian curries and comes from the north most state of India, Kashmir. It was primarily brought to India by Mughals but later adopted by Kasmiri pandits. The authentic Roganjosh is made with no onions and garlic because back then pandits won’t eat the two and the gravy is cooked in creamy yogurt with a mixture of several spices. The main spice used in the recipe is Kashmiri Mirch or red pepper from Kashmir. They are not very hot but give this vibrant red color to the dish. You can make it with any kind of meat but most commonly used is lamb or mutton. I used chicken. And again I made my roganjosh with both onion and garlic since I don’t have a religious restriction and at the same time that helped make the gravy thicker.
Then I served my Chicken Roganjosh with some Cinnamon and Cumin scented rice that I cooked in clarified butter and later added some sundried tomatoes to it. That gave my rice a touch of tanginess with some mild fragrance of spices and that paired really well with the creamy yogurt curry of roganjosh. Let’s come to the recipe now.
Ingredients: Chicken roganjosh
1 pound boneless chicken cut into 1-2 inch thickness (I used both thighs and breasts)
1 cup whole fat yogurt (You can use low fat yogurt too if you want but I just wanted a creamy rich sauce)
3 tbsp ginger garlic paste
1 cup onion paste
1 tbsp Kashmiri red pepper powder (You can find it in any Indian/International store. But If you still can’t find it, just use 1/2 tbsp red pepper powder)
1 tsp turmeric
1 tsp fennel seeds
1 tsp cinnamon powder
1 tsp cumin seeds
a pinch of asefetida
1 tsp Madras curry (Or you can even use garam masala)
2 tbsp oil + 1 tbsp clarified butter
In a bowl mix yogurt, salt, Kashmiri red pepper powder and ginger garlic paste. Add chicken. Mix everything well and set it aside for half an hour.
Heat oil in a thick bottom pan. Add onion paste and cook it until it turns color to golden brown.
Turn heat to medium low.
Now add all the spices except the curry powder. Mix it all together.
Add the chicken.
Stirring it every couple minutes, let the chicken cook slowly without covering it. Slow cooking is the key when it comes to making a nice and rich curry.
When you feel that the chicken is almost done (which should take anywhere around 20 minutes), add the madras curry powder (or garam masala).
Cook until done.
Note:- This dish has a thick gravy but if you want the curry to be thinner, feel free to add a little water before adding the curry powder and give it a nice boil.
Ingredients: Tomato rice
1 1/2 cups of basmati rice
1/2 cup sundried tomatoes
1 tsp cumin seeds
2 sticks of cinnamon
1 tbsp olive oil + 1 tsp butter
Wash rice in water thoroughly. Soak them in water and set aside.
Place pan on the burner, turn on the heat and add oil and butter together. Let the slowly heating pan melt the butter.
Now add cumin seeds and cinnamon sticks. Once the cumin seeds start popping, add the tomatoes.
Mix it all together and add drained rice. Keep it stirring.
You will hear a popping sound when all the excess water from the rice is gone. Now add salt.
Add about 3 cups of water.
Bring it to a nice boil, then turn the heat to medium, cover the lid and let the rice simmer and cook.