South Asia — Muslim traditions
Kukkur Rogan Josh
Chicken and red pepper come together in this South Asian dish, fragrant with cardamom and turmeric and simmered on the stove.
35 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 30 min · 35 min total
- medium
- 1
Fry the onion paste in 1 tbsp oil until fragrant (about 2 min). Remove and reserve. Fry the chicken parts in ghee and remaining oil until light brown.
- 2
Return onion paste to the pan. Add salt and all seasonings except saffron and black pepper.
- 3
Bring to the boil, then simmer until chicken is tender (10-20 min, but this will depend on the size of the chicken parts). Add saffron and black pepper.
- 4
Quickly bring to a rapid boil, then serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.



