Roghan Chaka

Introduction to Roghan Chaka

Roghan Chaka is a traditional Kashmiri dish that captures the essence of the beautiful valley's culinary heritage. Known for its rich flavors and exotic spices, this dish exemplifies the diversity of Indian cuisine. The name "Roghan" refers to "oil," while "Chaka" means yogurt, indicating the core components of this lavish dish. Originating from the royal kitchens of the Mughals, Roghan Chaka is now a staple in Kashmiri feasts, often enjoyed during special occasions.

This dish is traditionally served with basmati rice or naan, making it a complete meal that satisfies both the palate and the soul. With the perfect balance of creamy yogurt, aromatic spices, and tender meat, Roghan Chaka is sure to be a hit at any dining table.

Ingredients

• Mutton - 1 kg
• Yogurt - 500g
• Ghee - 4 tbsp
• Onion - 3 large, thinly sliced
• Garlic - 6 cloves, minced
• Ginger - 2-inch piece, grated
• Kashmiri red chili powder - 2 tsp
• Cumin - 1 tsp
• Coriander powder - 2 tsp
• Turmeric - 1 tsp
• Salt - to taste
• Saffron - a pinch
• Milk - 3 tbsp (for soaking saffron)
• Bay leaf - 2
• Green cardamom - 4 pods
• Cinnamon stick - 1-inch
• Cloves - 4
• Water - 2 cups

Preparation

Preparing the Marinade

Begin by marinating the mutton with yogurt, ginger, garlic, salt, and Kashmiri red chili powder. Ensure the mutton is coated evenly, then cover and refrigerate for at least two hours to allow the flavors to meld.

Saffron Preparation

Soak the saffron in milk. Set aside for later use.

Cooking Instructions

1. In a heavy-bottomed pan, heat ghee on medium flame. Add the sliced onions and sauté until golden brown. Remove half of the fried onions for garnishing.
2. Add the marinated mutton to the pan and cook until the meat begins to brown. This should take about 10-15 minutes.
3. Mix in cumin, coriander powder, and turmeric. Stir well to combine.
4. Pour in water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover and cook the mutton for approximately 1.5 hours or until it is tender. If the liquid reduces too much, add more water as needed.
5. In a separate small pan, toast the bay leaf, green cardamom, cinnamon stick, and cloves. Add this to the cooking mutton.
6. As the dish nears completion, stir in the saffron milk mixture. Allow it to cook for a further 10 minutes to infuse the flavors.
7. Adjust salt to taste.

Serving Suggestions

Serve Roghan Chaka hot, garnished with the reserved fried onions. It pairs beautifully with basmati rice or warm naan, making for an unforgettable dining experience.

Enjoying Roghan Chaka

To truly enjoy Roghan Chaka, savor it slowly, allowing each bite to reveal the complex flavors and aromatic spices. Complement the meal with a side of fresh salad or yogurt raita to balance the richness of the dish. For an authentic experience, serve with traditional Kashmiri beverages such as Kahwa or saffron-infused chai.