CHICKEN GOSHT ROGAN JOSH CURRY WITH SAFFRON RICE, TARKA DAL & POTATO & CAULIFLOWER BOMBAY ALOO

ON THE BONE CHICKEN GOSHT ROGAN JOSH CURRY

SAFFRON RICE

BOMBAY POTATO & CAULIFLOWER ALOO

TARKA LENTIL DAL

CHICKEN GOSHT ROGAN JOSH

5 tbsp natural yoghurt

2kg approx chicken thighs

100ml ooil

3 garlic cloves chopped

1 tsp sugar

1 tin chopped tomato's

2 tbsp tom puree

2 tbsp chopped coriander

1 inch grated ginger

450ml chicken stock or water

WHOLE SPICES

1 bay leaf

5 cardamon pods green

1 cinnamon stick

1 clove

1 tsp fennel seeds

1/2 tsp cumin seeds

GROUND SPICES

2 tsp chilli

1/2 tsp cumin powder

1 tsp garam masala

1 tsp coriander powder

11/2 tsp fennel

1 tsp ginger

Make the marinade first with the yogurt, 1/2 tsp of the garam masala and some salt and pepper, mix well and coat the chicken thighs thoroughly, leave in the fridge for a couple of hours.

Heat the ooil over a medium heat and add all the whole spices and dry fry for approx 30 seconds, add the garlic and fry for another minute, then add the marinated chicken thighs and cook moderately for 15-20minutes, this is when the oil should start to separate from the meat.

Tip the saucepan to one side to drain the oil to the edge and add the sugar into the oil, caramalize till a deep brown colour, still keeping the saucepan at a tilt and then return the saucepan back to flat and mix with the rest of the pan. Now add the rest of the ingredients, expect the remainder garam masala and approx 4 tablespoons of water, mix well and add the tomatoes and tomato puree and the chicken stock or water, cover and simmer for approx 30 minutes, stirring frequently as it will want to stick to the bottom of the pan, once you have a thick sauce finish off with the remainder garam masala and fresh coriander leaves.

TARKA DAL

200g red split lentils

4 cloves garlic sliced

1 onion diced

1 tbsp ghee

500ml chicken stock

1 tsp turmeric

SECOND STAGE

1 tbsp ghee

1 shallot diced

4 garlic cloves sliced

FINAL TOUCH

4 tbsp chopped coriander

In a saucepan melt the ghee and gently fry the onion and garlic till soft, add the lentils, turmeric and chicken stock and bring up to  a simmer, place the lid on and leave to simmer gently for approx 20 minutes or until all the liquid has been absorbed by the lentils. 

In a frying pan melt the ghee and sweat off the shallot and garlic, add to the lentils and stir in the coriander.

PERFECT FLUFFY RICE

1 cup of basmati rice

2 cups of water just

2 knob's of butter

Soak the rice in water of  10 minutes, drain and then place in a pan with the water to cook, do not stir the rice, ever, bring to a simmer with lid on and cook for 5 minutes, turn off the heat, add the knob of butter and leave alone to finish cooking for another 5-7 minutes.  Take off the lid and add another knob of butter and with a fork fluff the rice and serve.

BOMBAY POTATO & CAULIFLOWER ALOO

4 tbsp ooil

1 cauliflower steamed

3 King Edward potatoes cubed

1 tbs ghee

1 tsp cumin seeds

1 tsp turmeric powder

1/2 tsp black pepper seeds

1/2 tsp yellow mustard seeds

1 tbsp concentrated chicken jelly stock

30 ml water

Salt & pepper to taste

1 tsp curry powder

FINAL TOUCH

chopped coriander

1/2 tsp garam masala

In a pan melt the ghee and toss the potatoes, stir cooking for approx 7 minutes, add all the spices and stir well, when the spices start to stick on the pan add the chicken stock and water, place on  a lid and turn down the heat and just simmer for 15 minutes, after 10 minutes add the cauliflower and gently mix in well, and cook on for the last 5 minutes.  Add the coriander and garam masala, taste and adjust the seasoning if needed to taste.