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–+ servings
rogan josh curry

Chicken Rogan Josh Recipe

Michelle
Here's how to make the best easy chicken rogan josh with this restaurant style recipe. This curry is full of flavour and spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 454 kcal

Ingredients
 
 

  • 700 g Chicken (Thigh, Drumstick etc) (25 oz)
  • 2 tbsp Ghee
  • 3 tbsp Cooking Oil
  • 2 Green Chillies
  • 1 Onion
  • 1 tbsp Ginger And Garlic Paste
  • 3 Tomatoes
  • 3 tsp Natural Plain Yoghurt
  • 1 Cup Water (240g of Water)
  • Handful Coriander

Whole Spices

Ground Spies

  • 2 tbsp Curry Powder
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tbsp Turmeric
  • 1 tbsp Cumin
  • 1 tsp Garam Masala
  • 1 tsp Fenugreek
  • 1 tsp Salt (Or To Taste)

Instructions
 

  • Heat a pan on medium heat and add ghee and oil to the pan. Add bay leaves, cardamom and cinnamon sticks to the pan and leave it for 4-5 seconds to sizzle.
  • Add pieces of chicken to the pan and fry the chicken on both sides for 2-3 minutes each. Once the chicken is seared on both sides, remove it from the pan and set it aside for later use.
  • Add onions and green chillies to the pan and fry for 4 to 5 minutes or until the onions are translucent and starting to brown.
  • Then add all the ground spices and garlic and ginger paste to the pan and stir for 1 to 2 minutes.
  • Add the chopped tomatoes and leave to simmer until the tomatoes have softened. Then add the chicken and stir until evenly distributed.
  • Pour water into the pan and mix, then pour yoghurt into the pan and mix until evenly distributed.
  • Close the lid and leave the curry to simmer for 15 to 20 minutes or until the chicken is tender (stir occasionally). Sprinkle with diced fresh coriander and serve immediately.

Video

Notes

More Tips

  • Crack open the cardamon pods before starting this recipe as it releases extra flavour. This is a general tip when using whole spices.
  • The more yoghurt you add to this curry the less red it will be. You'll notice that the curry will be more orange than red.
  • Once you've made the curry, don't throw away your cinnamon sticks! You can reuse them up to four to five times. It will need to be rinsed with water to remove the curry sauce from it, then you can leave the cinnamon sticks to air dry.
  • When frying the onions, if they are browning too quickly, add a small amount of water and leave the onions to simmer in it until the water has evaporated.

Nutrition

Calories: 454kcalCarbohydrates: 17gProtein: 37gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 187mgSodium: 873mgPotassium: 899mgFiber: 7gSugar: 5gVitamin A: 1477IUVitamin C: 19mgCalcium: 109mgIron: 6mg
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