Easy Chicken Rogan Josh
This Easy Chicken Rogan Josh is a creamy, aromatic Indian curry made with tender chicken, warm spices, tomatoes, and yogurt. Ready in just 40 minutes, it delivers authentic North Indian flavor with simple ingredients and an approachable cooking method.
Equipment
- large heavy-bottomed pot
- wooden spoon
- cutting board
- knife
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 cinnamon stick
- 2 cardamom pods, split
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp paprika (not smoked)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 400 ml chicken stock
- 400 g chicken breast, cut into bite-sized pieces
- 2 tbsp tomato paste
- 200 ml passata or chopped tomatoes
- 1 tsp garam masala
- 100 g plain yogurt
Instructions
- Heat the vegetable oil and butter together in a large pot over medium heat until the butter is melted and foaming.
- Add the cinnamon stick and cardamom pods and sauté for 1 minute until fragrant.
- Add the chopped onions and cook for 5–6 minutes until soft and lightly golden.
- Stir in the garlic and ginger and cook for 1 minute until aromatic.
- Add paprika, coriander, cumin, cinnamon, and cayenne pepper. Stir constantly for 1 minute to toast the spices.
- Pour in about one-quarter of the chicken stock, then add the chicken pieces and stir to coat them in the spice mixture.
- Stir in the tomato paste, passata, and remaining chicken stock. Bring to a simmer, cover, and cook for 10 minutes until the chicken is tender.
- Uncover the pot and simmer for 2–3 minutes to slightly reduce the sauce. Stir in garam masala and yogurt, cooking gently for 1–2 minutes.
- Remove from heat and serve hot with basmati rice or naan, garnished with fresh coriander and extra yogurt if desired.
Notes
Simmer gently after adding yogurt to prevent curdling. For best freezing results, omit yogurt and add it fresh when reheating. Adjust cayenne pepper to control heat, and garnish with fresh coriander and extra yogurt before serving.