chicken rogan josh

Try this Kashmir spiced chicken rogan josh . Its rich, tender and surpisingly easy to make. Its much tastier and healthier then your local takeaway.

Chicken Rogan Josh

Large Knobs Ghee (or 2 tbsp of oil)

Onion (diced)

Garlic (minced)

tsp Ginger (minced)

Chicken Breast

300 g Yoghurt

ml Water

tbsp Kashmiri Chilli Powder (or paprika)

tsp Chilli Powder (or cayenne pepper)

Coriander (for garnish)

Sea salt

Cinnamon Stick

Cloves

Black Cardamom

Bay leafs

In a medium mixing bowl add yoghurt. Next, sift the Kashmiri &amp; chilli powder into the mixing bowl and whisk into it has incorporated, and place to the side for later.

Heat the ghee in a large pot over medium heat. Add the onions &amp; sauté until brown, this should take around 5 minutes. Add garlic &amp; ginger then continue to sauté for 30 seconds. Turn up the heat to medium-high, add the chicken &amp; season with salt. Cook for 3-4 minutes until the chicken has been seared. Now add the water &amp; deglaze the pan (scraping any brown bits from the bottom of the pan). 

Add the yoghurt, mix then add the spices. Bring the mixture to a light simmer (too much heat will curdle the youghurt) then add a lid and turn down the heat too low. Simmer for 30 minutes (stirring every so often). Take off the lid and reduce to your desired consistency. Take out the spices and check for seasoning, adding salt if needed.

Serve fresh from the pot with a sprinkle of coriander &amp; a side of rice &amp; naan bread.

This easy chicken Rogan Josh has bold flavours, a perfect texture and a delicious creamy sauce. It takes just 40 minutes to make, and it’s just as good as a takeaway!

Easy Chicken Rogan Josh

vegetable oil

g (1 tablespoon) unsalted butter

cinnamon

cardamom pods, split

onions,

garlic,

ginger

paprika

coriander

cumin

cayenne pepper

400 ml (2 cups) chicken stock

400 g (14 oz) chicken breast,

tomato paste

200 ml (1 cup) passata (tomato sauce)

garam masala

g (3.5 oz) natural yoghurt

Heat the oil in a large, heavy-based pot...

Heat the oil in a large, heavy-based pot that has a lid and then melt the butter in it. When the butter is foaming, add the cinnamon stick and cardamom pods and cook for a minute over medium heat.

2. Add the onion and cook for 5-6...

2. Add the onion and cook for 5-6 minutes until softened and slightly golden. Next, add the garlic and ginger and cook for another minute.

Stir in the spices and continue to cook...

Stir in the spices and continue to cook for a further minute, stirring almost continuously. Add a quarter of the chicken stock, stir to combine, then add the diced chicken and toss well to combine.

Stir in the tomato paste, passata and the...

Stir in the tomato paste, passata and the rest of the chicken stock. Bring to a simmer, place the lid on and lower the heat to medium-low. Simmer for 10 minutes or until the chicken is cooked through.

Remove the lid and continue to cook for...

Remove the lid and continue to cook for a couple more minutes, stirring occasionally, until the sauce is reduced.

Stir in the garam masala and yogurt and...

Stir in the garam masala and yogurt and simmer for 1-2 minutes more.

Serve over basmati or cauliflower rice or with...

Serve over basmati or cauliflower rice or with naan breads, topped with extra yoghurt and fresh coriander, if you like.

https://mediavine-res.cloudinary.com/video/upload/mjskwkzmdtdsmxvekzc0.mp4

This easy chicken Rogan Josh has bold flavours, a perfect texture and a delicious creamy sauce. It takes just 40 minutes to make, and it’s just as good as a takeaway!

An easy chicken rogan josh recipe that&#039;s on the table in just 45 minutes!

Easy Chicken Rogan Josh Recipe

tbsp Olive Oil

Cardamom Pods

Bay Leaf

Onion (peeled and chopped)

Garlic Cloves (peeled and chopped)

tsp Fresh Ginger (chopped

Paprika

tsp Ground Coriander

tsp Ground Cumin

tsp Turmeric

tsp Garam Masala

tsp Chilli Powder

Cayenne Pepper

Chicken Breasts

300 ml Passata

200 ml Chicken Stock (made with a stock cube)

tbsp Tomato Puree

Sugar

Salt

½ tsp Black Pepper

tbsp Fresh Coriander (chopped)

Heat the olive oil in a pan (with a lid) over a medium-high heat and cook the whole spices for 1 minute.

Turn the heat down to medium-low and add the chopped onion, garlic, and ginger. Cook for 5 minutes until the onion is soft.

Stir in the ground spices and cook for 2 minutes.

Add the chicken and cook for 4-5 minutes until changed colour.

Pour in the passata, chicken stock, tomato puree, and sprinkle in the sugar, salt, and pepper.

Put a lid on the pan and simmer on low for 30 minutes. Serve with freshly chopped coriander.

Mouth-watering easy Chicken Rogan Josh recipe, featuring tender chicken pieces cooked in a spicy onions and tomato-based curry sauce. This classic Indian dish is a great combination of traditional spices and is so rich in both colour and flavour. Serve with plain rice, naan, or chapati for a wholesome family dinner!

Chicken (Curry

2-3 Shallot onion (Cut thin slices)

tbsp Garlic paste (Or finely grated garlic)

tsp Ginger paste (Or finely grated ginger)

2-3 Tomatoes (Finely chopped)

4-5 tsp Natural yoghurt

tbsp Ghee (Or unsalted butter)

Cooking oil

tsp Kashimiri chilli powder (mixed

2-3 Green chillies (cut thin slices)

Coriander (roughly chopped)

Water (about 230 milliliters, add more water if needed)

tsp Kashmiri chilli powder (Or regular chilli powder

Curry powder

tsp Fennel powder (see details in note)

Cardamom pods

Cinnamon

2-3 Bay leaves

Cumin seeds

Heat the pan into medium heat, melt the ghee and add oil in the pan. Add bay leaves, cardamom pods, and cinnamon stick and let it sizzle for 4-5 seconds.

Then, add the chicken pieces, sprinkle ½ tsp of salt and sear for 2-3 minutes on each side. Remove the chicken pieces from the pan and set it aside.

In the remaining pan, add cumin seeds, and onions and cook until the onions are translucent. Then add green chillies, garlic paste, and ginger paste. Continue cooking for another 2-3 minutes or until the onions are light golden brown.

Next, add the chopped tomatoes and cook until the tomatoes are soft and oil starts to separate.

Now, place the chicken pieces back in the pan and add ground spices ( chilli powder, 2tsp of curry powder, turmeric, and fennel powder). Stir it well and cook for 1-2 minutes.

Then, add salt to taste and pour the yoghurt and water in. Mix everything well, close the lid, and continue to cook for another 15-20 minutes or until the chicken is tender. Stir occasionally and add more water if needed.

Add 1tsp of curry powder and a mixture of Kashmiri chilli powder and water to the curry. Gently stir and combine well with the rest of the ingredients and cook for another 1-2 minutes.

Finish with freshly chopped coriander. Serve with plain basmati rice, naan, chapati, or a choice of flatbread.

Heady spices feature in abundance flavouring a rich and thick curry sauce that is at once sweet, fruity and smoky, with succulent chicken.

onion

garlic

inch/5 cm peeled ginger

2-4 tsp Kashmiri ground chilli (or 3 tsp paprika

tsp coriander

tsp cumin

tsp smoked paprika

salt

ghee oil

1kg/2lbs skinless boneless chicken thighs

cardamon pods

bay leaves

cloves

100 grams/1/3 cup canned chopped tomatoes (or 1 large chopped tomato)

tbsp plain yogurt (full fat)

chicken stock

tsp garam masala

In a small food processor or a blender combine all the ingredients for the paste, blend till smooth. Set aside till needed.

In a large pan melt the ghee and add the chicken pieces seasoned with salt, brown over medium heat until golden but not cooked all the way through. Remove from the pan.

To the same pan add the cardamon pods, a cinnamon stick, two bay leaves and the cloves, cook while stirring until the bay leaves start to colour, then stir in the prepared paste and cook for 5 minutes or until there is no more liquid left, just visible oil around the edges and the paste will turn ruddy brown from red. 

Add the chopped tomatoes and stir to combine, then bring the chicken back to the pan and stir till it is coated in the sauce, add in the yogurt 1 tbsp at a time. Pour in the chicken stock and bring to a simmer, let it bubble away for for 15-20 minutes until the sauce thickens.

Finish off with a sprinkling of garam masala, stir in and serve with basmati rice, naan or chapati. 

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Top 5 chicken rogan josh recipes from across the web

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Chicken Rogan Josh

Easy Chicken Rogan Josh

Easy Chicken Rogan Josh Recipe

Easy Chicken Rogan Josh

Chicken Rogan Josh

The most viewed chicken rogan josh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine