Chicken Rogan Josh Recipe
A spiced, yogurt-based chicken curry slow-cooked to perfection with Kashmiri chilies and aromatic spices. Best enjoyed with naan or steamed rice.
Ingredients
For the Chicken:
- 750 g bone-in chicken cut into medium pieces
- 2 tablespoons ghee or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
For the Rogan Josh Gravy:
- 2 tablespoons yogurt whisked
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1- inch ginger grated
- 3 Kashmiri dried chilies soaked & blended into a paste
- 1 teaspoon coriander powder
- ½ teaspoon cumin seeds
- ½ teaspoon fennel powder
- ¼ teaspoon cardamom powder
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon garam masala
- ½ cup water
For Garnish:
- 2 tablespoons fresh cilantro chopped
- 1 pinch saffron soaked in warm milk, optional but fancy
Instructions
Step 1: Sear the Chicken
- Heat ghee in a heavy-bottomed pan over medium heat.
- Add cumin seeds, bay leaf, and cinnamon stick; let them crackle.
- Throw in the chicken and sear it until golden brown (about 5-7 minutes).
Step 2: Build the Gravy
- Add chopped onions and sauté until golden brown.
- Stir in ginger, garlic, and Kashmiri chili paste.
- Cook for a few minutes until the oil starts separating.
Step 3: Slow Simmer
- Lower the heat and mix in whisked yogurt slowly to prevent curdling.
- Add coriander powder, turmeric, fennel powder, black pepper, and salt.
- Pour in water and let the curry simmer for 25 minutes until the chicken is tender.
Step 4: Final Touches
- Sprinkle garam masala and cardamom powder.
- Drizzle saffron milk over the curry for a rich aroma.
- Garnish with fresh cilantro and serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin B6: 14%
- Potassium: 18%
- Magnesium: 12%
- Vitamin A: 10%
Pro Tips for the Best Chicken Rogan Josh
- Use Kashmiri chilies for that deep red color without extreme heat.
- Slow-cook it—rushing ruins the magic.
- Don’t skip the yogurt—it adds creaminess and balances the spices.
- For extra richness, add a spoon of cream at the end.
- Always let the oil separate from the gravy—that’s when you know it’s done.