Chicken Rogan Josh

Name: Chicken Rogan Josh
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 700 g chicken (bone-in pieces, skin removed); 2 tbsp mustard oil; 0.75 cup yogurt (plain, whisked); 1 pcs onion (medium, finely sliced); 1 tbsp ginger (finely grated); 5 pcs garlic (cloves, crushed); 1 tsp fennel powder; 1 tsp dry ginger powder; 1 tsp kashmiri red chili powder; 1 pinch turmeric powder; 1 pinch asafoetida; 2 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 1 pinch black pepper; 0.5 tsp salt; 1.25 cup water (hot); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(128)

TASTE SCORE

9/10

A rich Kashmiri-style chicken curry with a deep red color, warm whole spices, and a smooth yogurt-based gravy. It cooks into a comforting, fragrant dish that pairs beautifully with rice or naan without feeling too heavy.

PREP

20m

COOK

40m

SERVES

1 KATORI

369 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the chicken and whisk the yogurt.
1.Wash and pat dry the chicken pieces well.
2.Slice the onion finely, grate the ginger, and crush the garlic.
3.Whisk the yogurt until smooth so it blends easily into the curry.
TIPRoom-temperature yogurt is less likely to split in the pan.
saute · ~3 min
Heat the oil and cook the whole spices.
1.Heat mustard oil in a heavy pan over medium heat until it just starts to smoke lightly.
2.Lower the heat and add bay leaf, green cardamom, cloves, cinnamon, and asafoetida.
3.Stir for 20 to 30 seconds until fragrant.
saute · ~7 min
Cook the onion, ginger, and garlic.
1.Add the sliced onion and cook until light golden, about 5 to 6 minutes.
2.Add ginger and garlic and cook for 1 minute until the raw smell fades.
TIPKeep the onion lightly golden, not dark brown, so the gravy stays smooth and balanced.
fry · ~7 min
Brown the chicken with the spices.
1.Add the chicken pieces and stir well to coat them in the onion mixture.
2.Cook over medium-high heat for 5 to 6 minutes until the chicken loses its raw color.
3.Add Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, black pepper, and salt.
4.Mix well and cook for 1 minute.
mix · ~3 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so the gravy stays smooth. Cook for 2 to 3 minutes until the yogurt blends into the masala.
TIPLow heat and constant stirring help prevent the yogurt from curdling.
simmer · ~25 min
Add water and simmer the curry.
Pour in the hot water, stir, and bring the curry to a gentle simmer. Cover and cook on low heat for 20 to 25 minutes, stirring once or twice, until the chicken is tender and the gravy is rich.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or naan.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Bring the yogurt to room temperature before cooking so it blends into the masala without splitting.
2
Let the mustard oil smoke lightly first; this mellows its sharpness and gives the curry a more authentic Kashmiri base.
3
Slice the onion very fine and stop at light golden, not brown, so the gravy stays smooth rather than chunky or sweet.
4
Add the yogurt in small additions over low heat, stirring nonstop after each one for a velvety sauce.
5
Use bone-in chicken for the best flavor; the simmer extracts more richness into the gravy than boneless pieces.
6
If the gravy looks thin at the end, simmer uncovered for a few minutes until the oil just starts to separate at the edges.
7
This curry tastes even better after resting 30 minutes, and the spices deepen further the next day.