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Chicken Roganjosh

Ingredients
1 kg chicken bone-in cut into medium pieces
2 tsp salt
2 tsp black pepper powder
2-3 tbsp mustard oil
1 tbsp chilli powder (Kashmiri preferrably)
1 tbsp roasted fennel powder
1.5 tbsp dry ginger powder
1/2 tsp hing mixed in around 60 ml water
150 ml whisked curd
Salt as per taste
Dry whole masala - 1 inch cinnamon, 4 green cardamoms, 3 black cardamoms, 2 red chilli, 1 small javitri flower, 1/2 star anise, 2 bay leaves, 5 cloves

Process
- Mix the black pepper powder and 2 tsp salt in chicken and rest for 30 minutes.
- In a curry vessel, add the mustard oil and heat it.
- When hot, add the dry whole masala and saute for 30 seconds.
- Add the chicken pieces and fry on high heat for 5 mins.
- Add the hing water and fry on high heat for 5 mins.
- Reduce the flame to medium.
- Add the red chilli powder and fry for 10 mins.
- Add the fennel powder and ginger powder and fry for 10-15 mins.
- Lower the flame to low.
- Add the whisked curd, mix well. Fry for 5-10 mins. Let this cook for 10-15 minutes.
- Add water as per your consistency requirement, cover and cook until chicken is well done.

Dish out hot and enjoy with white rice!

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