Chicken Rogan Josh

About the Dish
Chicken Rogan Josh is a rich, aromatic curry hailing from the Kashmir region, reimagined with tender chicken for a quicker preparation. With its vibrant red hue, courtesy of Kashmiri red chilli powder, and its heady mix of spices, this dish delivers maximum flavour with minimal effort. Perfect for family dinners or meal prep, Chicken Rogan Josh is a comforting classic you’ll want to make again and again.

Ingredients

For the Marinade:

• 1 kg bone-in chicken
• 1 tbsp salt
• 1 tsp turmeric powder
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tbsp ground coriander and cumin (dhania jeera powder)
• 1 tsp hot red chilli powder
• 3 tbsp Kashmiri red chilli powder
• ¼ cup full-fat yogurt

For Cooking:

• ¼ cup oil
• 3 tbsp melted ghee
• 3 onions, finely blitzed or chopped
• 4 black cardamom pods
• 5 green cardamom pods
• 2 small cinnamon sticks
• 1 small piece of mace
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds (zeera)

For the Gravy:

• 2 cups water (added gradually)

Garnish:

• Fresh green coriander, chopped

Instructions

1. Marinate the Chicken:
   • In a large bowl, combine the chicken with salt, turmeric, garlic paste, ginger paste, dhania jeera powder, hot red chilli powder, Kashmiri red chilli powder, and yogurt. Massage the chicken thoroughly, ensuring even coating. Set aside while you prep the onions.
2. Prepare the Base:
   • Heat a large pan over medium heat. Add the oil and ghee. Once hot, add the blitzed or finely chopped onions. Fry for about 12 minutes, stirring regularly, until golden.
3. Toast the Spices:
   • At the 8-minute mark of frying the onions, add the black cardamom, green cardamom, cinnamon sticks, mace, coriander seeds, fennel seeds, and cumin seeds. Fry for the remaining time until the onions are golden and the spices are aromatic.
4. Cook the Chicken:
   • Add the marinated chicken to the pan, including any leftover marinade. Sear the chicken over medium heat for about 5 minutes, turning the pieces to develop a lovely colour. If the mixture looks dry, add a few more tablespoons of oil.
5. Add the Liquid:
   • Gradually pour in 2 cups of water. Start with 1 cup, stir gently to combine, then add the second cup. Bring the mixture to a gentle boil, cover with a lid, and cook on low heat for 15 minutes.
6. Adjust the Gravy:
   • After 15 minutes, check the consistency. If you prefer a thicker gravy, increase the heat to medium and cook uncovered with a splatter guard for an additional 5 minutes.
7. Garnish and Serve:
   • Once the oil rises to the top and the chicken is perfectly cooked, garnish generously with fresh coriander.

Chicken Rogan Josh

Chicken Rogan Josh is a rich, aromatic curry hailing from the Kashmir region, reimagined with tender chicken for a quicker preparation

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Difficulty: Beginner Servings: 8 Estimated Cost: $ 7 Best Season: Suitable throughout the year

Ingredients

Servings

For the Marinade:

• 1 kg bone-in chicken
• 1 tbsp salt
• 1 tsp turmeric powder
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tbsp ground coriander and cumin (dhania jeera powder)
• 1 tsp hot red chilli powder
• 3 tbsp Kashmiri red chilli powder
• 0.25 cup full-fat yogurt

For Cooking:

• 0.25 cup oil
• 3 tbsp melted ghee
• 3 onions (finely blitzed or chopped)
• 4 black cardamom pods
• 5 green cardamom pods
• 2 small cinnamon sticks
• 1 small piece of mace
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds (zeera)

• 2 cups water (added gradually)

• Fresh green coriander, chopped

Instructions

Video ON

Marinate the Chicken:

1. In a large bowl, combine the chicken with salt, turmeric, garlic paste, ginger paste, dhania jeera powder, hot red chilli powder, Kashmiri red chilli powder, and yogurt. Massage the chicken thoroughly, ensuring even coating. Set aside while you prep the onions.

Prepare the Base:

1. Heat a large pan over medium heat. Add the oil and ghee. Once hot, add the blitzed or finely chopped onions. Fry for about 12 minutes, stirring regularly, until golden.

Toast the Spices:

1. At the 8-minute mark of frying the onions, add the black cardamom, green cardamom, cinnamon sticks, mace, coriander seeds, fennel seeds, and cumin seeds. Fry for the remaining time until the onions are golden and the spices are aromatic.

Cook the Chicken:

1. Add the marinated chicken to the pan, including any leftover marinade. Sear the chicken over medium heat for about 5 minutes, turning the pieces to develop a lovely colour. If the mixture looks dry, add a few more tablespoons of oil.

Add the Liquid:

1. Gradually pour in 2 cups of water. Start with 1 cup, stir gently to combine, then add the second cup. Bring the mixture to a gentle boil, cover with a lid, and cook on low heat for 15 minutes.

Adjust the Gravy:

1. After 15 minutes, check the consistency. If you prefer a thicker gravy, increase the heat to medium and cook uncovered with a splatter guard for an additional 5 minutes.

Garnish and Serve:

1. Once the oil rises to the top and the chicken is perfectly cooked, garnish generously with fresh coriander.
   

Keywords: Chicken Rogan Josh, Rogan Josh, Chicken Curry, Curry Recipe,