Description
Chicken Rogan Josh is a comforting dish that exemplifies the warmth and richness of Indian cuisine.
Ingredients
Scale
- 500g boneless chicken, cut into medium pieces
- 1/2 cup plain yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- 2 tablespoons oil or ghee
- 2 medium onions, finely sliced
- 1 tablespoon ginger-garlic paste
- 1 large tomato, finely chopped or 1/2 cup tomato puree
- 1/2 cup water or chicken stock
- 2 green cardamom pods
- 1 black cardamom pod (optional)
- 4 cloves
- 1 bay leaf
- 1-inch cinnamon stick
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- Fresh coriander leaves, chopped (optional)
- Drizzle of cream (optional)
Instructions
- Begin by combining the yogurt, turmeric powder, Kashmiri red chili powder, and salt in a mixing bowl. Stir well until the ingredients are thoroughly blended. Add the chicken pieces to the mixture, ensuring they are evenly coated. Allow the chicken to marinate for a minimum of 30 minutes.
- In a heavy, deep pan, heat the oil or ghee over medium heat. Once hot, introduce the whole spices: green cardamom pods, black cardamom (if using), cloves, and the cinnamon stick. Sauté for a few seconds until the spices are fragrant.
- Add the finely sliced onions to the pan. Stir occasionally to ensure even cooking. Cook the onions slowly until they turn golden brown and caramelized, which should take about 10-15 minutes.
- Once the onions are beautifully browned, introduce the ginger-garlic paste. Stir and let it cook for an additional 2-3 minutes, or until the raw smell dissipates.
- Now, add the chopped tomatoes or tomato puree to the pan. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens.
- Next, mix in the coriander powder, cumin powder, Kashmiri red chili powder, and a pinch of salt. Give it a good stir, allowing the spices to toast slightly for about 2-3 minutes.
- Now, add the marinated chicken into the pan. Stir well to coat the chicken in the rich spice mixture, and let it cook until the chicken starts to brown slightly—approximately 5-7 minutes.
- Pour in the water or chicken stock, bring it to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 15-20 minutes.
- Once the curry has thickened and the oil rises to the surface, stir in the garam masala, allowing it to mingle with the curry. Cook for an additional minute, then remove from heat.
- Garnish your Chicken Rogan Josh with freshly chopped coriander leaves and a drizzle of cream for added richness, if desired. Serve hot with naan bread or steamed rice for a truly satisfying meal.
Notes
For unparalleled flavor, marinate the chicken overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 35 g