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Chicken Rogan Josh Recipe

This authentic Chicken Rogan Josh recipe delivers tender chicken simmered in a rich, aromatic Kashmiri-style curry. Infused with warm spices, yogurt, and Kashmiri red chili, this stovetop favorite is perfect for anyone craving a flavorful and comforting Indian dish at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 420 kcal

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.