Chicken Roganjosh

• 1 pound, 1-23 ounces, weight Boneless Chicken, Cut Into 1 Inch Cubes
• 1 cup Yoghurt
• 1- 1/2 teaspoon Ginger Paste
• 1- 1/2 teaspoon Garlic Paste
• 1 Tablespoon Kashmiri Red Pepper Powder
• 4 Tablespoons Oil
• 1 whole Onion, Blended
• 1 teaspoon Turmeric
• 1 teaspoon Fennel Seeds
• 3 whole Cloves
• 1 teaspoon Cinammon Powder
• 1 teaspoon Cumin Seeds
• 1 Tablespoon Tomato Paste
• Salt To Taste
• 1 teaspoon Madras Curry Powder
• Water (as Needed)

1. Marinte the chicken in yoghurt, ginger and garlic pastes and Kashmiri red pepper powder.
2. Set aside for 1/2 hour.
3. Add oil to a saucepan and to it, add the onion paste.
4. Keep stirring until it turns a golden brown color.
5. With the heat on medium, add the rest of the ingredients.
6. Fry for a couple of minutes before adding the chicken.
7. At this stage, you can add water to achieve the desired consistency of your curry (I added 3/4 cup).
8. Stir and let the chicken cook on low to medium heat, half covered.
9. The chicken should cook in about 30 minutes or less (dont overcook the chicken as it will become rubbery).
10. Garnish with coriander.
11. (Recipe adapted from Indian Simmer.)

chicken, yoghurt, ginger paste, garlic, red pepper, oil, onion, turmeric, fennel seeds, cinammon powder, cumin seeds, tomato paste, salt, curry, water

Taken from tastykitchen.com/recipes/main-courses/chicken-roganjosh/ (may not work)