Description
Chicken Rogan Josh is a rich and flavorful Indian curry featuring tender bone-in chicken simmered in a fragrant blend of aromatic spices, yogurt, and tomatoes. This dish offers a perfect balance of heat and warmth, enhanced by slow cooking that melds all the flavors beautifully. Ideal for a comforting family meal served with steamed rice or soft naan.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs bone-in, skinless chicken pieces (thighs or drumsticks)
- 1 cup plain Greek yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 teaspoon Kashmiri chili powder (or mild paprika), divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fennel seeds
Curry Base
- 2 tablespoons oil or ghee, divided
- 2 large onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, minced
- 2 medium tomatoes, chopped
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground turmeric (for cooking, additional)
- 1 teaspoon Kashmiri chili powder (remaining half)
- 1/2 teaspoon ground coriander (remaining half)
- 1/2 teaspoon ground cumin (remaining half)
- 1/2 teaspoon ground fennel seeds (remaining half)
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 1 teaspoon garam masala
- 1/2 cup water
- 2 tablespoons chopped cilantro (for garnish)
Instructions
- Marinate the chicken: In a 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 well to coat the chicken completely and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
- Brown the chicken: Heat 1 tablespoon of oil or ghee in a heavy-bottomed pot over medium-high heat. Shake off excess marinade from the chicken and add the pieces to the pot. Brown them on all sides for about 5 to 7 minutes to develop color and flavor. Once browned, remove the chicken and set aside.
- Sauté aromatics: Add the remaining tablespoon of oil or ghee to the same pot. Toss in the bay leaves, cinnamon stick, and green cardamom pods. Sauté for about one minute until the spices release their fragrance. Add the finely chopped onions and cook, stirring occasionally, until they turn a deep golden brown, which should take about 10 to 12 minutes.
- Build the sauce: Stir in the grated ginger and minced garlic and sauté for another minute to combine flavors. Add the chopped tomatoes and the remaining salt. Cook the mixture until the tomatoes soften and break down, about 5 minutes, stirring occasionally to prevent sticking.
- Add spices: Mix in the remaining Kashmiri chili powder, coriander, cumin, and ground fennel. Cook the spice blend for 1 to 2 minutes until fragrant, stirring constantly to avoid burning.
- Simmer the chicken: Return the browned chicken pieces and their juices to the pot. Pour in 1/2 cup water, cover the pot, and simmer on low heat for 25 to 30 minutes. This slow cooking will tenderize the chicken and thicken the sauce to a rich consistency.
- Finish the dish: Stir in the garam masala and simmer uncovered for an additional 5 minutes, allowing the sauce to thicken further and the flavors to meld. Taste and adjust salt as needed. Sprinkle chopped cilantro over the curry for garnish.
- Serve: Serve the Chicken Rogan Josh piping hot alongside steamed basmati rice or warm naan bread for an authentic and satisfying meal.
Notes
- Marinating the chicken overnight will result in a more tender and flavorful curry.
- Kashmiri chili powder provides color and mild heat; substitute with paprika for less heat.
- Using bone-in chicken pieces enhances the flavor and texture of the curry.
- Adjust water quantity for preferred sauce consistency.
- For a richer sauce, substitute oil with ghee or use a mixture of both.
- Garam masala is best added at the end to preserve its aroma and flavor.
