This chicken rogan josh is a Kashmiri-inspired dish that’s rich, flavorful, and surprisingly easy to make at home. With tender chicken chunks simmered in a spiced yogurt sauce, this dish is not only healthier than your typical takeaway but also far tastier.
What Is Chicken Rogan Josh?
Chicken Rogan Josh is a flavorful and aromatic dish that’s base originates from the Kashmir region of India. Traditionally made with lamb or mutton, however this version caters to people who like chicken rogan josh but want the traditional base flavors.
Rogan Josh is characterized by its vibrant red sauce, which comes from the use of Kashmiri chili powder. The dish is slow-cooked with whole spices like cinnamon, cardamom, and cloves, creating a deeply aromatic and warming curry.
Ingredients
- Ghee or Mustard Oil: This recipe traditionally uses ghee or mustard oil, both of which add a rich, authentic flavor to the dish. Ghee brings a buttery richness, while mustard oil adds a slightly pungent, spicy undertone. If you don’t have either, vegetable oil works as a substitute, though the dish may lose some of its depth.
- Chicken: This recipe uses skinless boneless chicken breast, which remain tender after being slowly cooked in the spiced yogurt sauce. If you prefer, you can substitute chicken breast for chicken thighs.
- Onion, Garlic, and Ginger: Diced onion, minced garlic, and ginger form the base of the sauce, adding savory depth and aromatic warmth to the dish.
- Yogurt (Curd): Curd is key for the creamy base of this dish. Make sure it’s at room temperature before adding to the pot to avoid splitting. You can use curd, regular plain yogurt or Greek yogurt, but avoid low-fat versions as they are more prone to curdling.
- Kashmiri Chili Powder: This ingredient adds a vibrant red color and mild heat. If you can’t find it, you can substitute with 3/4 tablespoon of paprika for color and 1/4 teaspoon cayenne pepper for heat, adjusting the cayenne to your preference.
- Whole Spices: Cinnamon stick, cloves, green cardamom pods, and bay leaves provide deep, aromatic flavors. You can place these spices in a spice bag for easy removal or simply remove them before serving.
- Asafoetida (Hing): This optional ingredient adds a unique, subtle umami flavor to the dish. It’s often used in Indian cooking, but you can skip it if you don’t have it on hand.
- Fresh Coriander: Chopped fresh coriander is used as a garnish, adding brightness and freshness to the finished dish.
Chef Tips
Use Room Temperature Yogurt: Use room temperature yogurt to help avoid curdling. Cold yogurt has a higher chance of splitting when added to hot dishes, so leave it out for about 30 minutes before cooking.
Simmer Slowly: Keep the heat low while the dish simmers to prevent the yogurt from splitting. Slow cooking also allows the chicken to absorb the rich flavors of the sauce.
Sear the Chicken for Extra Flavor: Sear the chicken chunks on medium-high heat to brown the outside. This adds more depth to the overall flavor of the dish.
Storage and Leftovers
Refrigeration: Allow the Chicken Rogan Josh to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days.
Freezing: Chicken Rogan Josh freezes well. Place the cooled dish in a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. When reheating from frozen, use low heat and stir regularly to prevent the sauce from separating.
Reheating: To reheat, warm the dish on the stovetop over low heat, stirring regularly until hot throughout. If using a microwave, heat for 2 minutes, stir, then continue reheating in 30-60 second intervals, stirring in between, until the dish is hot throughout. If the sauce has thickened too much, add a splash of water or stock to adjust the consistency.
FAQs
What can I serve with Chicken Rogan Josh?
Chicken rogan josh pairs perfectly with basmati rice, jeera rice, naan bread, or chapati.
I don’t have a spice bag; can I still make this recipe?
Absolutely, a spice bag is primarily used for convenience, because it allows for easy removal of the spicesh. If you don’t have one, you can add the spices directly into the pot. Just be sure to remember to remove them before serving.
Can I make this dish ahead of time?
Yes, chicken rogan josh can be made ahead of time. In fact, the flavors often develop further after a day in the fridge. Store it in an airtight container and refrigerate for up to 3 days. Reheat it gently before serving.
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Chicken Rogan Josh
Equipment
- Large Pot
- Mixing Bowl
- Spice bag optional
Ingredients
- 2 tablespoons Ghee or 2 tablespoons mustard oil
- 1 Onion diced
- 3 cloves Garlic minced
- 1 teaspoon Ginger minced
- 3 Chicken Breast cut into chunks
- 300 g Curd plain yogurt at room temperature. (about 1 1/4 cups)
- 125 ml Water (about 1/2 cup)
- 1 ½ tablespoons Kashmiri Chilli Powder or substitute with 3/4 tablespoon paprika and 1/4 teaspoon cayenne pepper
- ¼ teaspoon Asafoetida hing
- Fresh Coriander chopped, for garnish
- Salt to taste
Spices
- 1 Cinnamon Stick
- 5 Cloves
- 6 Green Cardamom Pods
- 2 Bay Leaves
Instructions
Prepare the Spiced Yogurt:
- In a medium-sized bowl, combine the curd (plain yogurt), Kashmiri chili powder (or paprika and cayenne mixture). Mix well and set aside.
Cook the Onions, Garlic, and Ginger:
- Heat the ghee (or mustard oil) in a large pot over medium heat. Once hot, add the diced onions and sauté for about 5 minutes, or until softened.
- Add the minced garlic and ginger, and sauté for another 30 seconds until fragrant.
Sear the Chicken:
- Increase the heat to medium-high and add the chicken chunks. Season with salt and cook for 3-4 minutes, searing the chicken until browned on all sides.
Add Asafoetida (optional):
- After browning the chicken, add the asafoetida (hing) and stir to combine.
Deglaze the Pan:
- Pour in the water and use a wooden spatula to deglaze the pan, scraping up any browned bits from the bottom.
Add the Yogurt and Spices:
- Lower the heat to very low, and gently stir in the spiced yogurt mixture, making sure it's well-mixed with the chicken and onions.
- Place the cinnamon stick, cloves, cardamom pods, and bay leaves into a spice bag or fine sieve, and add the bag to the pot. If you're not using a spice bag, you can add the whole spices directly into the pot and then take them out before serving.
Simmer:
- Cover the pot and let the mixture simmer gently for about 30 minutes, stirring occasionally. Keep the heat low to avoid the yogurt splitting.
Remove the Spice Bag and Finish:
- After 30 minutes, uncover the pot and remove the spice bag (or whole spices, if added directly). Taste and adjust the seasoning with more salt if necessary.
Serve:
- Serve the chicken rogan josh hot, garnished with fresh coriander.
Notes
- Spice Bag Tip: If you don’t have a spice bag, you can add the whole spices directly to the pot and remove them before serving.
- Yogurt Tip: Use plain yogurt (curd) at room temperature to prevent it from splitting. If the yogurt is cold, let it sit at room temperature for about 30 minutes before adding it to the dish.
- Serving Suggestions: I like to serve this Rogan Josh with basmati rice or jeera (cumin) rice and warm naan bread. It also pairs well with chapati or paratha.
- Kashmiri Chili Powder: Kashmiri chili powder adds a vibrant red color and its mild heat. You can usually find it at Indian grocery stores, well-stocked grocery stores, or online. If you don’t have it on hand, I recommend using 3/4 tablespoon paprika for the color and 1/4 teaspoon cayenne pepper to match the heat.
Tara
Monday 21st of September 2020
You had me at just one hour! So easy and packed with so many amazing spices. Yum!
Jackslobodian
Tuesday 6th of October 2020
Thank you :)
Toni Dash
Monday 21st of September 2020
My family loved it! Really tasty and delish!
Jackslobodian
Tuesday 6th of October 2020
I am very glad they enjoyed it! :)
Lizet Bowen
Monday 21st of September 2020
Great recipe! the flavor was there. And it took less time than other recipes. We will be making this chicken organ josh more often.
Jackslobodian
Tuesday 6th of October 2020
Thank you, I am happy you liked it!
Tawnie Kroll
Monday 21st of September 2020
You were right this was surprisingly easy to make! So good!
Jackslobodian
Tuesday 6th of October 2020
Thank you :)
Emmeline
Sunday 5th of July 2020
This sounds so delicious!! I had never heard of it before but I will defnitely try it out next time I'm craving some indian food!
Jackslobodian
Sunday 5th of July 2020
Oooh then you will be in for a nice surprise :)