Chicken Rogan Josh Recipe
There’s something majestic about a rich, ruby-red curry that smells of warm spices and slow-cooked love. Chicken Rogan Josh is one of those dishes — aromatic, luxurious, and utterly comforting. In this long, chef-led guide I’ll walk you through everything you need to know: the ingredients, the technique, the small decisions that make the difference between “good” and “restaurant-level” Rogan Josh, plus variations, make-ahead advice, serving suggestions, and troubleshooting. Think of this as your one-stop, professional yet approachable manual to master the Chicken Rogan Josh recipe.
What is Rogan Josh? A quick culinary portrait
Rogan Josh is a classic Kashmiri curry originally associated with slow-cooked meat (often lamb) braised in a sauce of browned onions, yogurt, garlic, ginger and Kashmiri red chilies. The name likely comes from Persian/Urdu: roghan meaning oil or clarified butter, and josh meaning heat or intense cooking. Over time, chicken variations have become popular — lighter, quicker, and perfect for weeknights while still honoring the dish’s spice profile and color.
This Chicken Rogan Josh recipe keeps the soul of the original: fragrant whole and ground spices, a gently tangy yogurt base, and the unmistakable color from Kashmiri chilies (or alternatives). I focus on technique so you get tender chicken, a silky sauce, and balanced heat.
Why this Chicken Rogan Josh recipe works
- Layered flavors: Toasting whole spices, blooming ground spices in fat, then deglazing with tomatoes or stock builds complexity.
- Tender chicken: A short marinade and proper searing locks flavor and texture without drying the meat.
- Perfect color and heat: Using Kashmiri red chili powder (mild but color-rich) plus a bit of cayenne or red pepper for heat, you can control both color and spiciness.
- Balanced acidity: Yogurt and a little lemon or amchur balance richness.
- Simple mise-en-place: With clear prep steps, the recipe is accessible for a home cook and scalable for a small dinner party.
Ingredients (Serves 4 generous portions)
Chicken & Marinade
- 1.2 kg (about 2.6 lb) bone-in chicken pieces (thighs and drumsticks recommended) — or 1 kg (2.2 lb) boneless, skinless chicken thighs
- 200 g (¾ cup + 2 tbsp) plain full-fat yogurt, whisked
- 1½ tsp fine salt (adjust later), divided
- 1½ tsp ginger paste
- 1½ tsp garlic paste
- 1 tsp lemon juice
Whole spices
- 2 tbsp ghee or neutral oil (vegetable, canola), plus 1 tbsp butter (optional, for finish)
- 1 bay leaf
- 4-5 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (2–3 cm / 1 inch)
- 1 black cardamom (optional for smoky note)
Ground spices & aromatics
- 1 large onion, thinly sliced (about 250 g / 1 cup sliced)
- 1–2 tsp Kashmiri red chili powder (for color; mild)
- ½–1 tsp cayenne pepper (for heat; optional)
- 1½ tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp garam masala (add near the end)
- 1 tsp smoked paprika (optional — color + mild smoke)
- 1 tbsp freshly grated ginger (if not using paste)
- 3 large garlic cloves, finely minced (if not using paste)
Tomatoes & liquid
- 200 g (¾–1 cup) crushed tomatoes or 1 medium tomato, pureed
- 300–400 ml (1¼–1¾ cups) chicken stock or water — enough to coat and simmer
- 1 tbsp tomato paste (optional, for depth)
Finish & garnish
- 1 tsp sugar (balances acidity)
- 1–2 tbsp chopped fresh cilantro (coriander leaves)
- 2 tbsp heavy cream or additional whisked yogurt (optional for richness)
- 1 tsp kasuri methi (dried fenugreek leaves), gently crushed (optional)
- Lemon wedges, for serving
Notes on ingredients
- Kashmiri chili powder: prized for vivid red color and mild heat. If unavailable, use a mix of mild paprika + a pinch of cayenne.
- Yogurt: full-fat gives the creamiest texture. To prevent curdling, temper the yogurt and avoid high, prolonged heat after adding.
- Ghee: adds authentic richness; substitute with oil but consider finishing with a touch of butter for silkiness.
Prep & mise-en-place (do this first — it saves time and stress)
- Trim and pat-dry the chicken. Removing excess moisture helps achieve a nice sear.
- Marinate: Combine yogurt, half the salt (¾ tsp), ginger paste, garlic paste, and lemon juice. Toss chicken in the marinade for at least 30 minutes (ideal 1–2 hours). If short on time, 20–30 minutes still improves flavor.
- Measure spices: Toast whole spices briefly in dry pan then grind if you prefer a fresher aroma, or use them whole for tempering.
- Slice the onion, mince garlic (if using fresh), and puree tomatoes or have canned crushed tomatoes open and ready.
Step-by-step — Stovetop Chicken Rogan Josh recipe
Total active time: about 45–60 minutes (plus marinating)
Yield: Serves 4
1. Brown the chicken
- Heat 1 tablespoon ghee (or oil) in a heavy-bottomed pan or Dutch oven over medium-high heat.
- Shake excess marinade from the chicken pieces (keep the marinade).
- Sear chicken in batches — do not overcrowd — until browned on both sides (2–3 minutes per side). You’re not cooking through; just getting color. Transfer to a plate.
Why? Browning develops flavor (Maillard reaction) and adds depth to the sauce.
2. Toast and bloom spices
- Reduce heat to medium. In the same pan, add the remaining 1 tbsp ghee/oil.
- Add bay leaf, cardamom, cloves, cinnamon stick, and black cardamom. Toast 30–45 seconds until aromatic.
- Add sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is deep golden brown (8–12 minutes). Don’t rush — caramelized onions are crucial for a rich base.
- Stir in minced garlic and grated ginger; cook 1–2 minutes until fragrant.
3. Add ground spices & tomatoes
- Add Kashmiri chili powder, coriander powder, cumin powder, turmeric, smoked paprika (if using), and cayenne (if using). Stir and cook for 1 minute — this “blooms” the spices in fat.
- Add the tomato puree and tomato paste. Cook for 3–5 minutes until oil separates slightly and mixture thickens.
4. Combine chicken + liquid
- Return browned chicken and any collected juices to the pan.
- Add 300–400 ml chicken stock (enough to half-submerge the pieces) and the reserved yogurt marinade — whisk the marinade first so it mixes smoothly.
- Bring to a gentle simmer, cover, and reduce heat to low. Cook 20–25 minutes for bone-in chicken, 12–15 minutes for boneless thighs, until chicken is cooked through and tender.
5. Finish and finish well
- Uncover, increase heat to medium-high if sauce needs to reduce; simmer until it reaches a slightly thick, glossy consistency.
- Stir in sugar, kasuri methi (if using), garam masala, and 1 tbsp butter (optional) for gloss.
- Taste and adjust salt, heat, or acidity (a squeeze of lemon if it needs brightness).
- If you want it richer, swirl in 1–2 tbsp cream or a few tablespoons of strained yogurt (off-heat, tempered).
6. Garnish & rest
- Turn off heat. Let the curry rest five minutes to let flavors marry.
- Garnish with chopped cilantro and a squeeze of lemon before serving.
Instant Pot / Pressure Cooker variation
If you prefer a quicker method:
- Use the Sauté function to brown chicken and caramelize onions (same steps).
- Add spices, tomatoes, chicken, marinade, and 250–300 ml stock (less because little evaporates).
- Seal and cook on high pressure: 6–8 minutes for bone-in, 7–9 minutes for boneless (check your model). Natural release for 8–10 minutes, then quick release.
- Reduce sauce with Sauté if needed, finish with garam masala, kasuri methi, butter, or cream.
Slow-cooker adaptation
- Sear chicken and caramelize onion on stovetop for maximum flavor, then transfer everything to the slow cooker.
- Add spices, tomatoes, yogurt marinade, and 250–300 ml stock.
- Cook on low for 4–6 hours or high for 2–3 hours until chicken is tender.
- Finish on stovetop if sauce needs thickening.
Professional tips & troubleshooting
Preventing curdled yogurt: Temper the yogurt. Whisk the yogurt with 1–2 tbsp of the warm sauce or stock before adding back into the pan, and keep heat moderate after adding.
Chicken dryness: Boneless breasts dry easily. Use thighs or bone-in pieces for more forgiving results. Don’t overcook; remove chicken when internal temperature reaches 74°C / 165°F (if using thermometer), but remember carryover will keep it juicy.
Too thin sauce: Simmer uncovered to reduce. Alternatively, stir in a spoonful of almond or cashew paste (blended with water) to thicken and add silkiness.
Too spicy: Add more yogurt or a little cream, or a spoonful of sugar to balance heat. Remove seeds from fresh chilies or lower cayenne proportion.
Not red enough: Kashmiri chili powder or smoked paprika + a touch of tomato paste will boost color. Avoid pure cayenne; it gives heat not color.
Flavor flat: Caramelize the onions longer; they add sweetness and depth. Also ensure you toast whole spices and bloom ground ones in hot fat.
Variations & swaps
- Lamb Rogan Josh: Traditional substitute — use lamb shoulder cut into cubes, increase cooking time to 1.5–2 hours until melt-in-mouth.
- Paneer or mushroom Rogan Josh (vegetarian): Replace chicken with firm paneer (add near the end) or large mushrooms (cook down more). Use vegetable stock.
- Keto / Low-carb: Skip tomatoes or use a lower quantity; avoid added sugar; serve with cauliflower rice.
- Dairy-free: Use full-fat coconut yogurt or a cashew cream substitute; be mindful flavor shifts.
- Smoky Rogan Josh: Add a small pinch of smoked salt or use a little smoked paprika. For an authentic smoky hit, add a charcoal smoke (dhungar) at the end — heat a charcoal piece until red, place in a small bowl inside the curry pot, pour a teaspoon of ghee on it to generate smoke, cover, and let sit 5 minutes. Remove charcoal carefully.
Serving suggestions (what to serve with Chicken Rogan Josh)
Rogan Josh pairs beautifully with simple, neutral sides that soak up sauce and balance richness:
- Steamed basmati rice — long-grain basmati is classic; saffron rice is a festive choice.
- Jeera (cumin) rice — subtly flavored rice with cumin seeds and ghee.
- Naan, tandoori roti or paratha — charred flatbread to mop the sauce.
- Raita — cucumber or onion raita (yogurt with cucumber, mint, a pinch of roasted cumin) cools the palate.
- Pickles (achar) and sliced red onions with lemon — add brightness and contrast.
- Simple salad — crisp lettuce, tomatoes, and a lemony dressing cut richness.
- Accompaniments: Papadums, roasted vegetables, or a lentil dal.
Make-ahead, storing & reheating
- Make-ahead: Rogan Josh benefits from resting. Make 1 day ahead; flavors deepen.
- Refrigerate: Up to 3–4 days in an airtight container.
- Freeze: Up to 2–3 months. Thaw in fridge overnight before reheating.
- Reheat: Gently on stovetop over low heat with a splash of water or stock. If sauce thickened in fridge, add a bit of hot water to loosen. Finish with a swirl of cream and fresh cilantro.
Plating & presentation (simple chef touches)
- Use shallow bowls for curry to show off glossy sauce.
- Place larger chicken pieces attractively; drizzle a touch of cream in a spiral and gently drag through with the back of a spoon for a marbled effect.
- Sprinkle fresh cilantro and a pinch of crushed kasuri methi for aroma.
- Add a wedge of lemon on the side.
Frequently Asked Questions (FAQ)
Can I make Rogan Josh without yogurt?
Yes — you can use coconut cream or cashew paste for richness. Yogurt adds tang; if omitted, adjust acidity with a little lemon or amchur (mango powder).
Which cut of chicken is best?
Thighs (bone-in or boneless) are ideal for juiciness and forgiving cooking. Breast will work but can dry out.
What if I don’t have Kashmiri chili powder?
Use sweet paprika for color and add a small pinch of cayenne for heat. Alternatively, smoked paprika + red chili powder can get close.
Why did my sauce split?
High heat after adding yogurt or too-rapid boiling can curdle the sauce. Temper yogurt and keep the curry at a gentle simmer.
Flavor-building checklist (before you serve)
- Are the onions caramelized? If not, sauce may lack depth.
- Are the spices toasted and aromatic? Raw spice flavor will be sharp.
- Is the sauce balanced? Check salt, acidity (lemon), sweetness (tiny sugar), and heat.
- Did you finish with garam masala and kasuri methi? Those final aromatics lift the dish.
Example cooking timeline for an evening dinner (timed plan)
- T − 2 hours: Marinate chicken.
- T − 45 minutes: Prep onions, garlic, ginger, measure spices.
- T − 30 minutes: Start cooking; brown chicken and caramelize onions.
- T − 10 minutes: Add spices, tomatoes, and simmer with chicken.
- T + 10 minutes: Reduce sauce, finish with garam masala and cream. Serve hot.
Closing notes from the chef
This Chicken Rogan Josh recipe is about respecting tradition while adapting it for modern home kitchens. Focus on the fundamentals — good quality chicken, properly caramelized onions, toasted spices, and controlled heat with tempered yogurt — and you’ll have a curry that’s both authentic in spirit and wonderfully suited to weeknight or weekend feasting.
Chicken Rogan Josh Recipe
Ingredients
For the Chicken & Marinade:
- 1.2 kg bone-in chicken pieces or 1 kg boneless thighs
- 200 g full-fat yogurt whisked
- 1½ tsp salt divided
- 1½ tsp ginger paste
- 1½ tsp garlic paste
- 1 tsp lemon juice
Whole Spices:
- 2 tbsp ghee or oil
- 1 bay leaf
- 4 –5 green cardamom pods lightly crushed
- 4 cloves
- 1 small cinnamon stick
- 1 black cardamom optional
Ground Spices & Aromatics:
- 1 large onion thinly sliced
- 1 –2 tsp Kashmiri red chili powder
- ½ –1 tsp cayenne pepper optional
- 1½ tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp ginger grated, if fresh
- 3 garlic cloves minced (if fresh)
Tomatoes & Liquid:
- 200 g crushed tomatoes
- 1 tbsp tomato paste
- 300 –400 ml chicken stock or water
Finish & Garnish:
- 1 tsp sugar
- 1 –2 tbsp chopped fresh cilantro
- 2 tbsp cream or whisked yogurt optional
- 1 tsp kasuri methi optional
- Lemon wedges
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine yogurt, half the salt, ginger paste, garlic paste, and lemon juice. Add chicken, mix well, and marinate for 30 minutes to 2 hours.
Step 2: Brown the Chicken
- Heat 1 tbsp ghee in a large pan. Shake off excess marinade and sear chicken on both sides until lightly browned. Remove and set aside.
Step 3: Toast Spices & Cook Onions
- Add remaining ghee to the same pan. Add bay leaf, cardamoms, cloves, and cinnamon stick; toast until aromatic. Add sliced onions and cook until golden brown.
Step 4: Add Ground Spices
- Add garlic, ginger, and all ground spices (except garam masala). Stir for 1–2 minutes to bloom the flavors.
Step 5: Build the Sauce
- Add crushed tomatoes and tomato paste. Cook until oil separates and sauce thickens slightly.
Step 6: Simmer Chicken
- Return browned chicken to the pan. Add stock and the remaining marinade. Simmer on low heat for 20–25 minutes (bone-in) or 12–15 minutes (boneless), until tender.
Step 7: Finish & Serve
- Stir in sugar, kasuri methi, and garam masala. Add cream or butter for richness. Taste and adjust seasoning. Garnish with cilantro and serve hot with rice or naan.
Notes
- Storage: Store leftovers in the fridge for up to 4 days or freeze up to 3 months.
- Reheating: Reheat gently on low heat with a splash of water.
- Yogurt tip: Temper yogurt before adding to avoid curdling.
- Variations: Try with lamb for a traditional Rogan Josh or paneer for a vegetarian twist.