|Cut up Chicken||2 Pounds or 1 Kg|
|Onions sliced||3 to 4 big or 3/4 KG|
|Oil||4 table spoon|
|Cinamon||2 sticks 2 inch each|
|Bay Leaves||2 medium|
|Garlic Paste||1 teaspoon|
|Ginger Powder||1 teaspoon|
|Kashmiri Chilli||1 1/2 tablespoon|
|Fennel seed powder||1 teaspoon|
|Yogurt plain||1 Cup|
|Saffron||3 to 4 strands|
|Salt||1 1/4 teaspoon|
Thinly slice the onions - In a pressure cooker or a big pot fry the onions in the oil till light golden brown. Make sure that onions are not dark brown as the color of your Roghan Josh may not turn out to be as vibrant.
Add chicken and all the garam masala and fry the chikcen for 3 to 4 minutes. Add salt, and yogurt and cook for another 1 minute before adding saffron. Close the lid of the pressure cooker and let it cook till first whistle. Turn off the heat and let the pressure cook sit till the pressure has been released. Open the pressure cooker and transfer to a bigger pan.
Turn on the heat to medium. Mix the kashmiri chilli powder, ginger powder and fennel seed powder in bowl add some water to the bowl. Add this mixture to the pot. The color of the dish will change and become vibrant red - see video. Cook for 10 minutes on medium heat. Taste for salt. Add corriander leaves as garnish and enjoy with rice or naan. Watch step by step video on you tube sfehmi channel.