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15 MINS delivery
Chicken Rogan Josh
Serves 4
30 mins
179 Kcal
Chicken Rogan Josh is one of the finest dishes of India that gives very deep aromatic flavours and a bright red hue. This chicken Rogan Josh recipe is the best combination of tender chicken pieces cooked in a rich tomato-based sauce seasoned with classic Indian spices such as cumin, coriander, turmeric, and garam masala. This curry, as a matter of fact, comes from Kashmir and is robust with its flavour, usually marinated in yoghurt to add tenderness and richness. For brown pieces of chicken in this chicken Rogan Josh recipe, seal in the flavours by cooking them in a pan, then saut onions, ginger-garlic paste, and tomatoes until they are very soft and fragrant using the same pan. Finally, add a combination of spices and herbs to make the classic sauce. The chicken is then cooked in this sauce with yoghurt and chicken stock till the chicken becomes soft and the sauce turns thick and rich. The end result turns out to be a perfectly flavoured, fragrant curry that goes along very well with steamed basmati rice, naan, or chapati.Add yoghurt towards the end and it gives a nice tang and creaminess to set off the spiciness from spices. Fresh coriander makes this chicken Rogan Josh recipe perfect for special occasions or a satisfying weeknight dinner. Taste authentic Indian flavours with this delectable chicken Rogan Josh—a surefire hit with your loved ones.
Ingredients required for Chicken Rogan Josh
- 1 kg chicken
- 1 tbsp ghee
- 5 cardamon
- 2 bay leaves
- 1 cinnamon
- 5 cloves
- 1 tomato
- 6 tbsp curd
- 1 tsp garam masala
- Salt
- 1 onion
- 2 ginger
- 3 tsp paprika
- 1 tsp coriander
- 2 tsp cumin
- 2 tbsp oil
Cooking steps for Chicken Rogan Josh
- 1Start with the spice paste that will form the base of your Chicken Rogan Josh.
- 2Blend the garlic, ginger, cumin, ground coriander, paprika, turmeric, chilli powder, tomato paste, and water in a small food processor or blender.
- 3Process until the mixture is smooth.
- 4Then, set the paste aside until it's time to add it.
- 5Now, heat up the ghee in a large pan over medium heat.
- 6Add the salt to the chicken pieces and season them really well.
- 7When the ghee is hot enough, add the chicken pieces to the pan and start browning on all sides till it turns golden, which is not yet fully cooked.
- 8The moisture of the chicken is sealed and flavoured at this stage.
- 9Take out the chicken from the pan and keep it aside when browned.
- 10Put the cardamom pods, cinnamon stick, bay leaves, and whole cloves in the same pan. Stir constantly until the bay leaves get golden and the spices emit their aroma. Fry for 2 minutes.
- 11Add the spice paste. Simmer it over moderate heat, occasionally stirring, for about 5 minutes or until most of the moisture has evaporated, and it turns from red to a deep, ruby brown with oil separating around the edges—an important step in developing the deep flavours that make a good rogan josh.
- 12Add in chopped tomatoes and stir well to combine with the paste. Rich, deep tomato flavour adds to this sauce. Return the chicken browned in the pan; make sure that each piece is properly coated with the sauce.
- 13Gradually add the yoghurt one spoon at a time, stirring it into the sauce after every spoonful.
- 14This way, the yoghurt will not curdle, and the curry will have this creamy texture. After all the yoghurt has been added to the curry, pour in the chicken stock.
- 15Bring the mixture to a simmer and allow it to continue bubbling for 15-20 minutes until it has reached the thickness of the sauce that you prefer and the chicken has been cooked through.
- 16Finish off by sprinkling a final dusting of garam masala and stirring this into the sauce. The completion will warm and deepen the curry.
- 17Serve your recipe of Chicken Rogan Josh with steamed basmati rice, naan bread, or chapati. Then fluffy rice or soft bread will do nicely to soak up the thick, rich, and flavourful sauce.
- 18If you're short on time or don't have all the spices on hand, feel free to use a store-bought rogan Josh paste. It can save time while still delivering delicious results.
- 19Whole spices such as cardamom pods, cinnamon sticks, and cloves are usually removed before serving, or you can advise your guests to eat around them.