Chicken Rogan is a flavourful Indian dish that originated in the Kashmir region. It features tender chicken pieces cooked in a rich, aromatic gravy made with a blend of spices, including Kashmiri red chilli powder, ginger, garlic, and yogurt. It is typically served with naan bread or steamed rice.
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Stage 1
Lid off for the first 10 mins.
Stage 2
Lid on for the second 10 mins
Stage 3
Perfecto Zone, lid off until cooked
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1kg Chicken Breast
150ml Veg Oil
1 finely diced Onion (150g)
3 Tbsp Garlic Ginger Paste
1Tbsp Cumin Powder
2 Tbsp Mix Powder. or Bassar Mix, or Curry Powder
2 Tsp Coriander Powder
3 Tsp Kashmiri Chilli Powder
900g Fresh Vine Tomatoes if poss
4 Cracked Cardamom pods
2 Tsp Kasoori Methi
1 Tsp Tandoori Masala Powder
1/2 Tsp Black Pepper
2 Tbsp Tomato Puree (add water to thin)
1.5 Tsp Salt or to taste
2 Tsp Sugar
2 Tbsp Natural/Greek Yogurt
Small Piece of Cinnamon.
The 30 min series of curries are ideally cooked the day before you need them for optimal results. Cooking so fast doesn't allow the spices to mature and develop as when you take many hours cooking. This is solved by cooking the day in advance. They are great straight away but better when maturing overnight.
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