Chicken Rogan Josh
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.
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.
Nutrition
Calories: 336kcalCarbohydrates: 8gProtein: 44gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 124mgSodium: 204mgPotassium: 719mgFiber: 3gSugar: 1gVitamin A: 58IUVitamin C: 6mgCalcium: 137mgIron: 2mg
Made this recipe?I’d love to hear what you thought in the comments.