Description
Chicken Rogan Josh is a flavorful and aromatic Indian curry made with tender bone-in chicken marinated in yogurt and spices, then simmered in a rich tomato-based sauce infused with traditional Kashmiri chili, garam masala, and whole spices. This dish delivers a perfect balance of heat and warmth, ideal for serving with steamed rice or naan.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs bone-in, skinless chicken pieces (thighs or drumsticks)
- 1 cup plain Greek yogurt
- 3/4 teaspoon salt (divided)
- 1/2 teaspoon ground turmeric
- 1 teaspoon Kashmiri chili powder (or mild paprika), divided
- 1 teaspoon ground coriander, divided
- 1 teaspoon ground cumin, divided
- 1 teaspoon fennel seeds, ground, divided
Cooking and Sauce
- 2 tablespoons oil or ghee
- 2 large onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, minced
- 2 medium tomatoes, chopped
- 1 teaspoon garam masala
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 1/2 cup water
- 2 tablespoons chopped cilantro (for garnish)
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with Greek yogurt, 1/2 teaspoon salt, turmeric, half of the chili powder, coriander, cumin, and ground fennel seeds. Mix thoroughly and let it marinate for at least 30 minutes or up to overnight to infuse flavors.
- Brown the chicken: Heat 1 tablespoon of oil or ghee in a heavy-bottomed pot over medium-high heat. Shake off excess marinade from the chicken and brown on all sides for about 5-7 minutes. Remove the chicken and set aside.
- Sauté aromatics and whole spices: Add the remaining 1 tablespoon oil or ghee to the pot. Add bay leaves, cinnamon stick, and cardamom pods, sautéing for about 1 minute until fragrant. Then add the finely chopped onions and cook them until deep golden brown, about 10-12 minutes, stirring occasionally to avoid burning.
- Build the sauce: Add grated ginger and minced garlic to the onions and sauté for 1 minute. Stir in the chopped tomatoes along with the remaining salt and cook until the tomatoes soften, approximately 5 minutes, creating a flavorful base.
- Add ground spices: Incorporate the remaining chili powder, coriander, cumin, and ground fennel seeds into the sauce. Cook for 1-2 minutes until the spices become fragrant, stirring continuously to prevent sticking.
- Simmer the chicken: Return the browned chicken pieces and any resting juices to the pot. Pour in 1/2 cup water, cover the pot, reduce heat to low, and let it simmer gently for 25-30 minutes, until the chicken is tender and the sauce thickens.
- Finish cooking: Stir in the garam masala, simmer uncovered for an additional 5 minutes to thicken the sauce further if desired. Remove from heat and garnish with chopped cilantro.
- Serve: Serve the Chicken Rogan Josh hot, ideally accompanied by steamed rice or warm naan bread for a complete meal.
Notes
- For more intense flavor, marinate the chicken overnight in the refrigerator.
- Kashmiri chili powder provides vibrant color and mild heat; substitute with mild paprika if unavailable but expect less heat and color.
- Use bone-in chicken cuts to retain moisture and enhance flavor during simmering.
- Adjust chili powder quantity to taste depending on your heat preference.
- Ghee can be substituted with neutral oil, but ghee adds a richer flavor.
- If thicker sauce is desired, continue simmering uncovered until reaching preferred consistency.
- Store leftovers in an airtight container for up to 3 days refrigerated and reheat gently.
