Just a small insight, an authentic Indian Rogan josh, always has saunf (dry fennel) and saunth (dry ginger powder) however the Kashmiri Hindu style uses mustard oil and asafoetida for the richness cause eating garlic is against the pandit culture. There is also a specific flower known an ratanjoth that is mixed in a bit of ghee/ oil and radiates the beautiful red color ( that we call rogan) floating on top of the curry, hence the name rogan josh. It's great seeing Indian food on global channels :)
Marinating the chicken in garam masala is incorrect - garam masala contains pre-cooked spices and should always be the last thing added to Indian cuisine. The reason why we do this, is to preserve the taste and prevent burning of the spices.
Onion is not used in rogan josh... and without fennel ? I cant imagine that ....beside the red texture in rogan josh comes from kashmiri red chillies...and most impirtantly wrongly cooked .... people are making craps in the name of rogan josh...u even did not put fennel ... god i am so fucking angry
Great little dish - like railway curry - and a Balti - many people don't realise many curries are a stew! love the watch too... you don't seem old enough to be retro lol
Hi Ruby, made this dish yesterday exactly how you did it and it was so delicious! Many thanks for your good recipe and explanation much appreciated! Best regards from the Netherlands.
Fantastic flavour. Question: when I folded in the yoghurt at the end it curdled a bit. Is there a trick to avoid this? It was likely room temp when I put it in. Would cold have worked better?
First, always cook with room-temperature yogurt. Letting it rise in temperature before you add it to a hot chickpea stew, say, will lessen the chances of it curdling. You can also increase yogurt's stability with flour or cornstarch -- stir in a 1/2 to 1 teaspoon per cup of yogurt before you add it to a dish. Or you can put the yoghurt in a bowl and add the liquid from the curry a little at a time and then transfer it back in - Ruby
North Indian food doesn't really use coconut milk much, specially in Kashmir (which is northern most part of India). But you can obviously experiment. It won't be rogan josh, but will be a pretty good curry. From my experience, you should just skip the stock and use full coconut milk if you are going that route. Add a few curry leaves, and it will smell awesome.
Not to be confused with a similar dish, Rogan Joe, which is loaded with DMT and will make you think Jordan Peterson is smart and profound.
Jamie, pull that up
Clean your room!
@@rabbivj Clean my metaphysical substrate. With your tongue.
@@eightfootmanchild you first sweetie.
Make me think Jordan Peterson is smart lol ? So your saying he isn’t
Just a small insight, an authentic Indian Rogan josh, always has saunf (dry fennel) and saunth (dry ginger powder) however the Kashmiri Hindu style uses mustard oil and asafoetida for the richness cause eating garlic is against the pandit culture. There is also a specific flower known an ratanjoth that is mixed in a bit of ghee/ oil and radiates the beautiful red color ( that we call rogan) floating on top of the curry, hence the name rogan josh. It's great seeing Indian food on global channels :)
This should be a segment called Ruby Tuesdays.... :)
School of wok..... do this
Clever....
She's already enough of a diva without having a whole day named after her! - Lee
Or Ruby Murrays?
Marinating the chicken in garam masala is incorrect - garam masala contains pre-cooked spices and should always be the last thing added to Indian cuisine. The reason why we do this, is to preserve the taste and prevent burning of the spices.
I'm normally a fan of jeremys recipes but damm girl that looked good . Big up to ruby
Glad you liked it! - Lee
Why on earth is she adding already perfectly ground up spices to the mortar and pestle 😑
Probably to collect oils from grinded seed that will stick to spicies rather than letting them stick to the mortar..... Maybe.... Who knows....
Onion is not used in rogan josh... and without fennel ? I cant imagine that ....beside the red texture in rogan josh comes from kashmiri red chillies...and most impirtantly wrongly cooked .... people are making craps in the name of rogan josh...u even did not put fennel ... god i am so fucking angry
Mate. It's a curry recipe - relax. Maybe take a day off the internet if this is getting your back up so much?
Ten out of Ten, Ruby. This was SO delicious when I made it. Recipe now hanging on the kitchen wall :):)
looks fantastic!!
It was! Thanks! - Lee
Og watch
Cooking this now, the smell is awesome. Brill how you have explained the process. Big thank you X
Great little dish - like railway curry - and a Balti - many people don't realise many curries are a stew! love the watch too... you don't seem old enough to be retro lol
Thanks! - Lee
tempering before grinding ? normally coriander is not as resilient as parsley when fried. unless the intention is actually a lamb balti
You won’t find this is in Kashmir. Why mess up a traditional recipe. ?
Ruby, you are a gem!
Hi Ruby, made this dish yesterday exactly how you did it and it was so delicious! Many thanks for your good recipe and explanation much appreciated! Best regards from the Netherlands.
Glad you liked it - Lee
It’s definitely not a Rogan josh.
My new favourite chef, she's hot...sorry Jeremy...no longer looking forward to Wednesdays hahaha
സൂപ്പർ
Too much stock
Of course Chef noonekmowswhothefuckyouare
Beautiful chef i love you😘😘
We love you too. As a friend - Lee
Whole recipe is wrong
2 1/2 hours it's quicker to order in a takeaway.
Won’t be as nice and also won’t cost as much
You can say that about literally any dish that takes over an hour to make - Lee
I always cook my curries with a full can of tomatoes. I’ve not considered using tomato purée and stock - game changer!
I made a Lamb Karahi using your method and Lamb Stock instead of a BIR base gravy, the results were simply mind blowing!
So I’d never heard of BIR base until I saw your comment. I’ve now looked it up and my entire life has changed
Absolute game changer! - Lee
Ruby's a fox
Oh, now I'm hungry...better cook extra rice.
Our videos will have that effect on you! - Lee
Is that tomato paste the same as tomato puree?
pretty much, but the paste you can buy off the shelf.
Don't need to reduce paste in a sauce....but puree has to be cooked to remove rawness or to be reduced, depending on the dish.
It's the same! - Lee
Fantastic flavour. Question: when I folded in the yoghurt at the end it curdled a bit. Is there a trick to avoid this? It was likely room temp when I put it in. Would cold have worked better?
First, always cook with room-temperature yogurt. Letting it rise in temperature before you add it to a hot chickpea stew, say, will lessen the chances of it curdling. You can also increase yogurt's stability with flour or cornstarch -- stir in a 1/2 to 1 teaspoon per cup of yogurt before you add it to a dish. Or you can put the yoghurt in a bowl and add the liquid from the curry a little at a time and then transfer it back in - Ruby
Let's have a section called Ruby Tuesday
This is not how you cook this Dish.
@rahul raina its clearly an anglicized version of the dish
I love curry 🍛 yummy.
So do we! - Lee
Why add the powdered spices in the pestle and mortar? I'm not hating, I'm just wondering if there's a real benefit there.
lets be honest mate . Your being an arse
Thanks Ruby, I made up a batch - first go at cooking Indian, turned out OK!!
Great job! - Lee
What part of lamb do you use for this dish?
"Kashmir in India" yeah, now only if was that simple, eh Ruby?
Interesting, just googled it. What a mess. As usual on this planet.
Nice recipe. I am a stickler for curries. If I may add: The ear jewlery is beautiful.
We are too! Sticklers for curries that is, not beautiful - Lee
Frush coriander
Only available in New Zealand!!!
Lol but Ruby is actually Australian
@@alexmills6780 oops
Better go buy some lamb then. I’m hungry for a curry now.
Hope you enjoy! - Lee
Shes too perfect...
Got to love a Ruby and a Ruby Murray with rice😉😳😉
Absolutely! - Lee
Looks great!
It was! - Lee
It makes me to laugh, when a White person teaches you how to cook Indian Food and it cooks better than Most Indians' cooking lolz
Ruby is an epic chef also she’s half Indian so cooks a mean curry 😍
@@alexmills6780 I will give it a try, looks trilicious
Beat me to it! - Lee
cool watch
Great recipe Ruby, thank you!! :-)
Glad you like the video! - Lee
Hey guys!! 1rst
i love your content. Yum...Curries are my favorite. Is there a substitute for yogurt? 😀
You know when they said yogurt they didn't mean muller fruit corner right ?
Try coconut milk. It'll change the flavour but make it creamy nonetheless.
@@mansnotbot4160 Thank you. That's a great idea.
Thank you! Maybe creme fraiche would work instead of yoghurt? - Lee
Heat level? One chili or five?
I'd say one because I would like mine mild!
Ruby. Ruby Murray I hope.
She should legally change her name to that right - Lee
Honestly can’t wait to male this. Tell Jeremy he has competition
He already knows! - Lee
@@SchoolofWok what kind of stock and how much
Epic as ever Ruby 😘🥰
Thank you! - Lee
That's lamb curry not rogan josh
@@Bzz22 Real rogan josh has no onion. garlic or ginger, they use asafoetida, ginger powder and kalonji. It's a religious thing. Tastes amazing
@@Bzz22 It's an amazing cuisine. good luck
Rogan Josh is a curry, isn't it?
Yum! Very nice
Thank you! - Lee
Can i use coconut milk at the end?
North Indian food doesn't really use coconut milk much, specially in Kashmir (which is northern most part of India). But you can obviously experiment. It won't be rogan josh, but will be a pretty good curry. From my experience, you should just skip the stock and use full coconut milk if you are going that route. Add a few curry leaves, and it will smell awesome.
@@diptarkadas5193 Yeah, i will do both version - classic and coconut.
Let us know which one's your favourite! - Lee
@@SchoolofWok Ok, i've tried. I like more with coconut milk. My family love both.
Making this right now with lamb leg. Suspense is killing me!
How was it? Delicious, I hope! - Lee
No
Yes. - Lee