During my catering college days, I tried a recipe for Rogini Chicken, which is a fairly simple yet rich dish. It doesn’t require much fuss with the ingredients and delivers great taste. I have made a few minor changes to the original recipe to make it more appealing to the contemporary palate. The best part about Rogini Chicken is that you can enjoy it as a starter or a main course, paired with naan or rice. This is an enjoyable, tangy recipe that appeals to kids (of course, the first person I test my recipes on is my son, and he has given this dish five stars). Do try cooking Rogini Chicken this weekend. Happy cooking!
Ingredients ( for three ):
Chicken – 800 gm ( I have used boneless. Curry cuts can also be used )
Curd – 200 gm
Fat – 100 gm ( I have used Nutralite cooking fat )
Chicken Masala – 1 tbsp
Masala ( for grinding )
Red Chillies – 5 gm
Green Chillies – 5 gm
Cashewnuts – 20 gm
Poppy seeds – 15 gm
Onion – 100 gm ( sliced and browned )
Garlic – 7 – 8 flakes
Ginger – 1-inch piece
Salt – to taste
Method:
1 ) Heat fat. Fry the chicken lightly. Remove.
2 ) Add ground spices and fry till the fat floats on top. Add chicken and mix well.
3 ) Cook on a slow flame and pour a little water if required.
4 ) When the chicken is half done, add beaten curd. Add chicken masala and mix well.
5 ) Cook on a slow fire till chicken is tender. Garnish with coriander and serve hot.
