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A white bowl containing chicken pieces with red curry sauce.

Easy Chicken Rogan Josh

Mouth-watering easy Chicken Rogan Josh recipe, featuring tender chicken pieces cooked in a spicy onions and tomato-based curry sauce. This classic Indian dish is a great combination of traditional spices and is so rich in both colour and flavour. Serve with plain rice, naan, or chapati for a wholesome family dinner!
5 from 10 votes
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 - 6
Calories: 368kcal
Author: Khin

Equipment

  • 1 Large pot or pan with lid

Ingredients

  • 700 grams Chicken Curry cut bone-in chicken pieces leg, thigh, drumstick etc. ( About 24.6oz )
  • 2-3 Shallot onion Cut thin slices
  • 1 tbsp Garlic paste Or finely grated garlic
  • 2 tsp Ginger paste Or finely grated ginger
  • 2-3 Tomatoes Finely chopped
  • 4-5 tsp Natural yoghurt
  • 2 tbsp Ghee Or unsalted butter
  • 2-3 tbsp Cooking oil
  • 1½ tsp Salt Or adjust the salt to taste
  • 2 tsp Kashimiri chilli powder mixed with 2 tbsp water in a small bowl
  • 2-3 Green chillies cut thin slices
  • handful Coriander roughly chopped
  • 1 cup Water about 230ml, add more water if needed

Spices

  • 3 tsp Kashmiri chilli powder Or regular chilli powder or paprika
  • 2 tsp Turmeric
  • 3 tsp Curry powder
  • 1 tsp Fennel powder see details in note
  • 4-5 pods Cardamom pods
  • 1 stick Cinnamon
  • 2-3 Bay leaves
  • 1 tsp Cumin seeds

Instructions

  • Heat the pan into medium heat, melt the ghee and add oil in the pan. Add bay leaves, cardamom pods, and cinnamon stick and let it sizzle for 4-5 seconds.
  • Then, add the chicken pieces, sprinkle ½ tsp of salt and sear for 2-3 minutes on each side. Remove the chicken pieces from the pan and set it aside.
  • In the remaining pan, add cumin seeds, and onions and cook until the onions are translucent. Then add green chillies, garlic paste, and ginger paste. Continue cooking for another 2-3 minutes or until the onions are light golden brown.
  • Next, add the chopped tomatoes and cook until the tomatoes are soft and oil starts to separate.
  • Now, place the chicken pieces back in the pan and add ground spices ( chilli powder, 2tsp of curry powder, turmeric, and fennel powder). Stir it well and cook for 1-2 minutes.
  • Then, add salt to taste and pour the yoghurt and water in. Mix everything well, close the lid, and continue to cook for another 15-20 minutes or until the chicken is tender. Stir occasionally and add more water if needed.
  • Add 1tsp of curry powder and a mixture of Kashmiri chilli powder and water to the curry. Gently stir and combine well with the rest of the ingredients and cook for another 1-2 minutes.
  • Finish with freshly chopped coriander. Serve with plain basmati rice, naan, chapati, or a choice of flatbread.

Video

Notes

  • Curry powder - you can add your choice of Indian curry powder or garam masala. 
  • Kashmiri chilli powder - it has a unique vibrant red colour and flavour. You can substitute it with regular chilli powder or paprika powder. 
  • Kashmiri chilli + water mixture - adding this chilli water brings bright red colour to the dish but it's optional. 
  • Bruise the cardamom pods gently to release the aroma before you add them to the curry.
    • Salt enhances the overall flavour of the curry and you might want to make a taste test before serving and adjust the salt to your taste.
    • This recipe is for 4-6 servings and the nutritional facts are calculated approximately without rice or naan. 

    Nutrition

    Calories: 368kcal | Carbohydrates: 14g | Protein: 18g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 1050mg | Potassium: 495mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1111IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 3mg
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