Description
Chicken Rogan Josh is a rich and aromatic Indian curry featuring tender bone-in chicken simmered in a spiced yogurt-based sauce infused with traditional Kashmiri spices. This comforting dish balances warm, fragrant spices with a silky tomato and onion gravy, making it perfect served alongside steamed rice or naan.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs bone-in, skinless chicken pieces (thighs or drumsticks)
- 1 cup plain Greek yogurt
- 3/4 teaspoon salt (divided)
- 1/2 teaspoon ground turmeric
- 1 teaspoon Kashmiri chili powder (or mild paprika, divided)
- 1 teaspoon ground coriander (divided)
- 1 teaspoon ground cumin (divided)
- 1 teaspoon fennel seeds, ground (divided)
Curry Base
- 2 tablespoons oil or ghee
- 2 large onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, minced
- 2 medium tomatoes, chopped
- 1 teaspoon Kashmiri chili powder (remaining)
- 1 teaspoon ground coriander (remaining)
- 1 teaspoon ground cumin (remaining)
- 1 teaspoon ground fennel seeds (remaining)
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 1/2 teaspoon salt (remaining)
- 1 teaspoon garam masala
- 1/2 cup water
- 2 tablespoons chopped cilantro (for garnish)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken pieces with Greek yogurt, 1/2 teaspoon salt, turmeric, half of the chili powder, coriander, cumin, and ground fennel seeds. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, preferably up to overnight for deeper flavor penetration.
- Brown the Chicken: Heat 1 tablespoon of oil or ghee in a heavy-bottomed pot over medium-high heat. Remove the chicken from the marinade, shaking off excess yogurt, and brown the pieces on all sides for 5 to 7 minutes until lightly caramelized. Transfer the chicken to a plate and set aside.
- Sauté Aromatics and Whole Spices: Add the remaining oil or ghee to the pot, then toss in the bay leaves, cinnamon stick, and cardamom pods. Sauté for about 1 minute until fragrant. Add the finely chopped onions and cook over medium heat, stirring frequently, until they turn a deep golden brown, approximately 10 to 12 minutes.
- Build the Sauce: Stir in the grated ginger and minced garlic, sautéing for an additional minute to release their aroma. Add the chopped tomatoes along with the remaining salt and cook until the tomatoes soften and break down, about 5 minutes.
- Add Ground Spices: Incorporate the remaining chili powder, coriander, cumin, and ground fennel seeds into the tomato mixture. Cook for 1 to 2 minutes, stirring continuously, until the spices become fragrant and well blended into the sauce.
- Simmer the Chicken: Return the browned chicken pieces and any juices that have accumulated back into the pot. Pour in 1/2 cup of water to loosen the sauce slightly. Cover with a lid, reduce the heat to low, and simmer gently for 25 to 30 minutes until the chicken is tender and the sauce has thickened nicely.
- Finish the Curry: Remove the lid and stir in the garam masala. Allow the curry to simmer uncovered for another 5 minutes to further thicken the sauce and meld the flavors. Adjust seasoning to taste if needed.
- Garnish and Serve: Sprinkle the chopped cilantro over the curry. Serve hot with steamed rice or warm naan bread for a satisfying meal.
Notes
- For a milder curry, reduce the amount of Kashmiri chili powder or substitute with sweet paprika.
- Marinating the chicken overnight enhances the flavor and tenderness.
- You can substitute bone-in chicken with boneless, but cooking time may be reduced.
- If you don’t have Greek yogurt, use plain natural yogurt as an alternative.
- Ensure the onions are cooked until deep golden to develop a rich, caramelized base flavor for the curry.
- Use fresh whole spices for the best aroma; slightly crush cardamom pods before sautéing for more flavor.
