Murgh Rogan Josh
(Chicken in a spicy red pepper sauce)

Serves 4 to 6.
   Rogan Josh gets its name from its rich, red appearance. The red appearance, in turn, is derived from ground red chillies, which are used quite generously in this recipie. If you want your dish to have the right colour and not be very hot, combine paprika with cayenne pepper in any proportion that you like. Just make sure that your paprika is fresh and has a good red colour. There are many recipies for Rogan Josh. This is probably the simplest of them all. It may be served with an Indian bread or rice. A green bean or eggplant dish would be a perfect accompaniment.

   Put the ginger, garlic, and 4 tablespoons water into the container of an electric blender. Blend well until you have a smooth paste.
   Heat the oil in a wide, heavy pot over a medium-high flame. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on colour. This just takes a few seconds. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium-brown colour. Put in the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika-Cayenne, and salt. Stir and fry for another 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in I tablespoon of the yoghurt. Stir and fry for about 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the smae way. Stir and fry another 3-4 minutes.
   Now add 1 1/4 cups of water. Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low, and simmer for about an hour or until meat is tender. (The meat could also be baked, covered in a preheated 350'F oven for the same length of time or until tender.) Every IO minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium, and boil away some of the liquid. You should end up with tender meat in a thick, reddish-brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.