A classic Kashmiri curry with tender chicken pieces simmered in a rich, aromatic gravy. The vibrant red color comes from Kashmiri red chilies, offering deep flavor without intense heat. A true North Indian delicacy.
Prep20 min
Cook50 min
Servings4
Serving size: 1 cup
479cal
47gprotein
16gcarbs
25g
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
1 cup Curd (Whisked until smooth)
2 pcs Onion (Medium, thinly sliced)
2 tbsp Ginger Garlic Paste
0.25 cup Mustard Oil (For authentic flavor, can be substituted with vegetable oil)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chicken Rogan Josh with Steamed Basmati Rice
Aromatic Murgh Rogan Josh with fluffy rice – a rich, soul-satisfying, protein-packed comfort food!
This kashmiri dish is perfect for lunch. With 741.69 calories and 52.339999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Slightly crushed)
4 pcs Cloves
2 tbsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Fennel Powder (Saunf powder)
1 tsp Dry Ginger Powder (Sonth)
1 tsp Coriander Powder
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
1.5 cup Hot Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken (15 minutes + 30 minutes resting)
In a large bowl, combine the chicken pieces, 1/2 cup of the whisked curd, 1 tbsp of ginger-garlic paste, and 1/2 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Fry Onions and Chicken (15-20 minutes)
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This removes its pungent raw smell.
Add the sliced onions and fry, stirring frequently, for 10-12 minutes until they turn deep golden brown and crispy. Remove with a slotted spoon and set aside.
In the same oil, add the marinated chicken pieces in a single layer (work in batches if necessary). Fry for 6-8 minutes, turning occasionally, until golden brown on all sides.
Remove the chicken and set it aside with the fried onions.
3
Bloom the Spices (2 minutes)
Reduce the heat to low. To the remaining oil in the pan, add the bay leaves, cinnamon stick, black and green cardamoms, and cloves. Sauté for 30-45 seconds until they release their aroma.
Add the hing, followed by the remaining 1 tbsp of ginger-garlic paste. Sauté for another minute until the raw smell disappears.
Add the Kashmiri red chili powder, fennel powder, dry ginger powder, coriander powder, and turmeric powder. Stir for 30 seconds. Be careful not to burn the spices; add a splash of water if the pan is too dry.
4
Build the Gravy (5-7 minutes)
Turn the heat to the absolute lowest setting. Slowly pour in the remaining 1/2 cup of whisked curd, stirring continuously and vigorously to prevent it from curdling.
Once the curd is fully incorporated, increase the heat to medium. Continue to cook, stirring occasionally, for 4-5 minutes until the oil begins to separate from the masala at the edges of the pan.
5
Simmer the Curry (20-25 minutes)
Return the fried chicken and onions to the pan. Add the remaining 1 tsp of salt and mix gently to coat everything in the masala.
Pour in 1.5 cups of hot water and stir well. Bring the curry to a gentle boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through and the gravy has thickened to your desired consistency.
6
Finish and Serve (5 minutes)
Turn off the heat. Stir in the garam masala and the ghee. This final addition of ghee adds a rich aroma and gloss.
Let the curry rest, covered, for at least 5-10 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice, naan, or roti.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
