Butter Chicken
Tender chicken in a silky, mildly spiced tomato-cream sauce — the world-famous Murgh Makhani made...
Back
Mutton Rogan Josh
Slow-braised mutton in a brilliant crimson Kashmiri gravy — a festive showstopper made with the finest Zeliva whole spices.
Ingredients
- 750g Mutton — bone-in pieces
- 1 cup Yoghurt — whisked
- 4 tbsp Mustard oil
- 2 tsp Zeliva Kashmiri Chilli Powder
- 1 tsp Zeliva Fennel Powder (saunf)
- 1 tsp Zeliva Ginger Powder (soonth)
- 1 tsp Zeliva Garam Masala
- 4 Black cardamoms
- 6 Green cardamoms
- 2 Bay leaves
- 4 Cloves
- 1 inch Cinnamon stick
- 1 tsp Asafoetida (hing)
- Salt to taste
- Water as needed
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Heat The Oil & Bloom Spices
Heat mustard oil in a heavy-bottomed pot until smoking, then reduce to medium. This removes the pungency. Add black cardamoms, green cardamoms, cloves, bay leaves, and cinnamon. Fry for 1 minute until fragrant. Add asafoetida.
2
Brown The Mutton
Add mutton pieces and brown on all sides on high heat, about 8u201310 minutes. This browning creates a deep flavour base. Add Zeliva Kashmiri Chilli Powder mixed in 2 tbsp water u2014 stir quickly to coat the meat and prevent burning.
3
Add Yoghurt & Spices
Reduce heat to medium. Add whisked yoghurt one tablespoon at a time, stirring constantly after each addition. Add Zeliva Fennel Powder and Ginger Powder. The yoghurt will cook into the oil, turning the gravy deep red and glossy.
4
Slow Braise
Add 1.5 cups warm water and salt. Cover and simmer on low heat for 45u201350 minutes, stirring occasionally, until the mutton is completely tender and falling off the bone. Finish with Zeliva Garam Masala. Serve with steamed rice or Kashmiri naan.
