45min 2 ppl
Chicken Rogan Josh
65 minutes
2 people
Hard
65 min · 12 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 46g
Carbs 10g
Fats 28g
About this dish
Bone-in chicken simmered in the classic Kashmiri rogan josh spice blend — deeply coloured from Kashmiri chillies, fragrant from whole spices, and intensely flavoured without any cream. A lighter take on the original lamb dish.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderto serveto taste
Meat & Poultry
- Bone-In Chicken Piecesthighs and drumsticks0.5 kg
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee or Vegetable Oil1.5 tbsp
Tins & Jars
- Tomato Purée1 tbsp
- Water or Chicken Stock75 ml
Spices & Seasonings
- Ground Turmeric0.5 tsp
- Salt0.5 tsp
- Dried Kashmiri Chilliesdeseeded and soaked2.5
- Bay Leaves1
- Green Cardamom Podslightly crushed2
- Black Cardamom Pod0.5
- Cinnamon Stick0.5
- Cloves1.5
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.75 tsp
- Ground Ginger0.25 tsp
- Garam Masala0.5 tsp
Utensils
- Large heavy casserole
- Mixing bowl
- Blender or small food processor
- Wooden spoon
- Meat thermometer
- Chef's knife
- Cutting board
- Grater
Method
1
Finely dice the onion, mince the garlic, and grate the ginger. Deseed the Kashmiri chillies and soak in warm water for 20 minutes, then drain. Lightly crush the green cardamom pods.
Approx. 20 minutes
2
Mix the yogurt with the turmeric and salt in a bowl. Add the chicken pieces, coat well, cover, and refrigerate for at least 1 hour.
Approx. 60 minutes
3
Blend the soaked Kashmiri chillies with 1.5 tbsp water to form a smooth paste. Set aside.
Approx. 2 minutes
4
Melt the ghee in a large heavy casserole over high heat. Remove the chicken from the marinade and sear in batches for 3–4 minutes per side, turning until golden. Transfer to a plate.
Approx. 12 minutes
5
Reduce heat to medium. Add the onion, bay leaves, cardamom pods, cinnamon stick, cloves, and cumin seeds. Cook for 12 minutes until the onion is deep golden.
Approx. 12 minutes
6
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Stir in the tomato purée and Kashmiri chilli paste. Cook for 3 minutes until the colour deepens.
Approx. 3 minutes
8
Add the ground coriander, ground cumin, Kashmiri chilli powder, and ground ginger. Stir for 1 minute.
Approx. 1 minutes
9
Return the chicken to the pan. Add the water or stock. Bring to a simmer, cover, and cook on medium-low heat for 30 minutes, stirring occasionally.
Approx. 30 minutes
10
Remove the lid and simmer for 8 minutes to thicken the sauce. Check the internal temperature of the chicken reaches 74°C using a meat thermometer inserted into the thickest part.
Approx. 8 minutes
11
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
12
Serve garnished with fresh coriander and a drizzle of ghee.
Approx. 2 minutes
