Nilgai Rogan Josh (Kashmiri Curry)
Nilgai Recipe
1Setup & Prepare
About This Recipe
North Indian aromatic curry with nilgai, yogurt, Kashmiri chilies, and warming spicesâhonoring the antelope's origins.
Cultural Context
(155 words) Rogan josh, the aromatic lamb curry from Kashmir, represents North Indian cuisine at its most refined and flavorful. The dish features meat braised in yogurt-based sauce with warming spicesâfennel, cardamom, cloves, Kashmiri chiliesâcreating complex layers of flavor without excessive heat. Nilgai, being native to India, adapts magnificently to rogan josh preparation. The lean meat absorbs the aromatic spice blend while yogurt-braising keeps it tender and moist. This preparation represents full-circle cookingâIndian antelope prepared in traditional Indian style in its adopted Texas home. The dish has gained popularity among Indian-American communities in Texas and adventurous chefs exploring cultural connections through food. It honors nilgai's origins while showcasing culinary bridge between continents. Rogan josh proves exotic game can celebrate its heritage through authentic ethnic preparations, creating meaningful connections between place, culture, and cuisine.
2Ingredients
Shopping List
*For the Marinade
*For the Curry
*For Serving
3Cooking Instructions
- Combine nilgai cubes with yogurt, ginger-garlic paste, and salt. Marinate for minimum 2 hours or overnight in refrigerator.
- Heat ghee in heavy-bottomed pot over medium heat. Add cardamom, cloves, cinnamon, and bay leaf. Fry for 30 seconds until fragrant.
- Add sliced onions and cook, stirring frequently, for 15-20 minutes until deep golden brown. This step is crucial for flavor.
- Add ginger-garlic paste and cook for 2 minutes until raw smell disappears.
- Add Kashmiri chili powder, coriander, cumin, and fennel. Cook for 1 minute, stirring constantly to prevent burning.
- Add marinated nilgai with all marinade. Cook over high heat for 5 minutes, stirring to seal meat.
- Reduce heat to medium. Add whisked yogurt gradually, stirring constantly to prevent curdling.
- Add water and salt. Bring to boil, then reduce to bare simmer. Cover and cook for 1½-2 hours until nilgai is very tender.
- Sprinkle garam masala over curry and simmer uncovered for 5 minutes to thicken sauce.
- Garnish with fresh cilantro. Serve hot with basmati rice and warm naan.
4Chef's Notes & Pairings
Chef's Notes
- Kashmiri chili powder provides color without excessive heatâdon't substitute cayenne.
- Browning onions deeply develops essential sweetness and base flavor.
- Adding yogurt gradually prevents curdling in hot curry.
- Fennel powder is signature rogan josh spiceâdon't omit.
- Day-old curry tastes even better as spices marry with meat.
Wine Pairing
GewĂźrztraminer or Indian Pale Ale â Off-dry GewĂźrz complements spices beautifully, or try hoppy IPA.
Nutrition Facts
(per serving) Calories: 425 | Protein: 44g | Fat: 22g | Carbohydrates: 14g | Iron: 5.8mg
