Okay.  I freely admit, this is not a meal you can make during the week – unless, of course, you work from home.  Now that I think about it, this is perfect for the work-from-home set – braising takes a very little bit of work at the beginning then a nice, long, slow cook in the oven.  This would also be perfect for a crock-pot – set it on low for the day, then go about your business!  I love meals like that.

Rogan Josh Braised Chicken

  • Olive oil
  • 2 large onions, diced
  • 6 cloves garlic, minced
  • 2″ piece of ginger, peeled and grated
  • chillies, seeded and minced (I find 2 gives a nice amount of heat without being scorching)
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 2 tsp garam masala
  • 1 cinnamon stick
  • 2 cans chopped tomatoes
  • 1 cup chicken stock
  • 1 whole chicken
  • Handful cilantro, roughly chopped for garnish

Preheat oven to 325 F and place the chicken in a deep casserole dish that is just large enough for the bird, giving it maybe an inch all around.  In a pot over medium heat, pour a good couple of glugs of olive oil (enough to just cover the bottom of the pot).  Add the onion and chillies and cook until soft.  Add the garlic, ginger and all the spices and cook another minute or two before stirring in the tomatoes and chicken stock.  Cook for a couple of minutes, then pour over the chicken and either add a lid or cover tightly with aluminum foil.  Pop it in the oven and cook for 90 minutes.  Remove the lid and cook the chicken uncovered for another hour, basting occasionally with the sauce.  Remove the chicken and simmer the sauce for a few minutes while you shred the meat in a bowl, then add as much sauce to the chicken as you like (some people like it more heavily sauced than others).  Toss with the cilantro and serve over rice.