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Chicken Rogan Josh in Kashmiri Veri Masala


  • 1 pinch turmeric
  • 1/4 th teaspoon ginger powder
  • 2 tablespoons oil Preferably Mustard
  • 1/4 th teaspoon Garam Masala preferably the one without coriander
  • 2 cloves ground
  • 1/4 - 1/2 cup water
  • 2 teaspoons Kashmiri Mirch or hungarian sweet paprika
  • 1 lb boneless chicken
  • 1/2 cup thinly sliced onions
  • 1 teaspoon fennel powder
  • 1 teaspoon veri masala powdered - break a small piece and pound it
  • 1 teaspoon salt or to taste
  • Note
  • Take extra care when you add the chillies. The idea is to infuse the chilli in the oil for it develop the color and flavor but not burn them. It takes just a few seconds to burn them so keep a couple of Tbs of water handy to throw in to bring the temperature down.


  1. 1.As always, bring a pan to heat up and the oil. If using mustard oil, heat it up until it
  2. smokes and then cool it down slightly. This step is important else there will be a very mustard like taste in the food which is not appetizing to everyone.
  3. 2.Once the oil is hot, add the onions and chicken and saute on medium heat until onions start browning.
  4. 3.Bring the temperature down to a simmer, add the chilli/ paprika and immediately add a couple of Tbs of water to bring down heat and allow the chilli to cook without burning.
  5. 4.After you see the oil separate from the chillies add the Veri masala, stir to incorporate and then add all other dry ingredients. Mix it all and let the spice infuse in the oil for a bit.
  6. 5.Add 1/2 C of water, stir, bring to a boil, cover and cook on medium heat for about 10 minutes or until the oil floats on top.
  7. 6.Eat with a Roti or naan or plain brown or white rice and Dal.