Murg Rogni

Murg Rogani


Chicken 1 kg
Ghee (clarified butter) 500 gms
Green Cardamom 10 gms
Sliced Onions 500 gms
White Zeera (cumin seeds) 25 gms
Red – Chilly Powder 25 gms
Turmeric Powder 25 gms
Rogani Mirch 20 gms
Salt 50 gms
Fresh Tomato Paste 200 gms
Garam Masala 20 gms
Green Coriander 50 gms

  1. In a Handi (deep copper open mouth vessel) heat ghee, add zeera and green cardamom allowing it to crackle.
  2. Add onions and fry till golden brown.
  3. Now add chicken, salt, red chilly powder, turmeric powder and rogani mirch. Keep stirring vigorously till chicken is coated with all spices equally, leaves oil and a bit of browning starts.
  4. Add tomato paste and stir well, cover the lid cook till it is cooked and ghee starts separating.
  5. Check the softness of chicken by piercing a fork, if you find that chicken is not tender allow it to cook further on slow fire.
  6. Add garam masala and stir well.
  7. Cover the vessel and allow it to be on slow fire for another 10 min, so that chicken absorbs the aroma of spices and spices loose their strong flavours.
  8. Garnish with fresh coriander and serve hot with Khamiri Roti or Nan