Baked Chicken Rogan Josh Recipe

2016-01-16
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

    564.8
  • Fat

    16.4 g
  • Saturated Fat

    2.3 g
  • Polyunsaturated Fat

    1.3 g
  • Cholesterol

    87.6 mg
  • Sodium

    601.8 mg
  • Potassium

    561.9 mg
  • Carbohydrate

    58.6 g
  • Fiber

    2.5 g
  • Sugars

    4.1 g
  • Protein

    42.0 g

Baked chicken Rogan Josh Recipe belongs to Fine Indian cuisine. The Moguls, known for the splendor and grandeur they brought to 16-century India, originated this style of preparation as a lamb dish.

Indian’s great aromatics-coriander, cardamom, and cloves-impart their perfumes as the dish gently cook.

Serve this delicious baked chicken Rogan Josh with spicy rice and tomato apricot chutney. You may also like Baked Chicken Things

Baked Chicken Rogan Josh Recipe

Ingredients

  • 2 chicken, cut into 8 serving pieces,trimmed of using tips
  • 1¼ teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 cups nonfat plain yogurt
  • 1 large yellow onion, peeled and minced
  • 5 cloves garlic, peeled and minced
  • 1/4 cup (60 g) peeled and minced ginger
  • 1 teaspoon minced fresh red chili, seeds removed
  • 1 teaspoon freshly ground coriander
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground turmeric
  • 4 tablespoons usalted butter, melted
  • 2 tablespoons vegetable oil
  • 6-8 cups (1,5-2 L) chicken broth
  • 1/4 cup (60 g) coarsely chopped fresh cilantro leaves

Method

Step 1

Rinse chicken pieces under running cold water, removing any excess fat. Pat dry with paper towels. Reserve the back and wing tips for another use.

Step 2

Place chicken pieces in a large bowl. Toss with 1 teaspoon salt and 1/2 teaspoon black pepper. Add yogurt and coat seasoned chicken well. Set aside and allow marinating at room temperature for 1 hour.

Step 3

In a food processor, combine onion, garlic, ginger, chili, and spices, including remaining salt and black pepper. Process until smooth.

Step 4

In a large heavy pot, heat butter and vegetable oil over low heat. Add the onions spice purée and cook, stirring, over medium heat for 5 minutes.

Step 5

Add marinated chicken with yogurt. Add enough chicken broth to cover and bring to a simmer. Reduce heat to low, mix well, cover and cook until chicken pieces are cooked through about 45 minutes.

Step 6

Stir in chopped fresh cilantro and serve.

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