Rogan Josh, the Chicken Version, is a beloved dish testament to the depth of Kashmiri cuisine. This aromatic curry bathes tender chicken pieces in a smooth, red-hued sauce infused with a blend of spices that sings with flavor. The key to Rogan Josh’s distinctive taste lies in its combination of Kashmiri red chilies and various aromatic spices, simmered to create a hearty yet not overpoweringly spicy dish. Ideal for those who appreciate the intricate layers of flavors in Indian cooking, Chicken Rogan Josh is a perfect match for steaming basmati rice or warm naan bread. Gather your spices, and let’s create this deeply flavorful, soul-warming dish that will become a cherished part of your recipe collection.
AuthorSusan LeeCategoryChinese, Indian, Main CourseDifficultyIntermediatePrepare the Chicken:
Season the chicken pieces with salt and set aside.
Cook the Onions:
Heat oil or ghee in a heavy-bottomed pot. Add the cardamom, cloves, cinnamon, and bay leaf. Sauté for a few seconds until aromatic.
Add the onions and cook until they turn golden brown.
Add Ginger-Garlic Paste:
Stir in the ginger-garlic paste and sauté until the raw smell disappears.
Incorporate Spices:
Lower the heat and add the Kashmiri chili powder, turmeric, coriander, and cumin powder. Stir well to combine.
Cook the Chicken:
Add the chicken pieces to the pot, ensuring they are well coated with the spices. Cook until the chicken is browned on all sides.
Add Yogurt:
Slowly add the whisked yogurt to the pot, stirring continuously to prevent curdling. Cook until the oil begins to separate from the gravy.
Simmer:
Add enough water to cover the chicken, bring to a boil, then reduce the heat and simmer covered until the chicken is tender and the gravy has thickened, about 30-40 minutes.
Final Seasoning:
Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 5 minutes.
Garnish and Serve:
Garnish with fresh cilantro. Serve hot with steamed rice or Indian bread like naan or roti.
Ingredients
Directions
Prepare the Chicken:
Season the chicken pieces with salt and set aside.
Cook the Onions:
Heat oil or ghee in a heavy-bottomed pot. Add the cardamom, cloves, cinnamon, and bay leaf. Sauté for a few seconds until aromatic.
Add the onions and cook until they turn golden brown.
Add Ginger-Garlic Paste:
Stir in the ginger-garlic paste and sauté until the raw smell disappears.
Incorporate Spices:
Lower the heat and add the Kashmiri chili powder, turmeric, coriander, and cumin powder. Stir well to combine.
Cook the Chicken:
Add the chicken pieces to the pot, ensuring they are well coated with the spices. Cook until the chicken is browned on all sides.
Add Yogurt:
Slowly add the whisked yogurt to the pot, stirring continuously to prevent curdling. Cook until the oil begins to separate from the gravy.
Simmer:
Add enough water to cover the chicken, bring to a boil, then reduce the heat and simmer covered until the chicken is tender and the gravy has thickened, about 30-40 minutes.
Final Seasoning:
Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 5 minutes.
Garnish and Serve:
Garnish with fresh cilantro. Serve hot with steamed rice or Indian bread like naan or roti.
