Description
Kashmiri-style chicken rogan josh is a rich, aromatic curry made with tender chicken thighs simmered in a creamy yogurt-based sauce infused with warm spices like Kashmiri chili, cumin, coriander, and cardamom. It is a flavorful, comforting Indian-inspired dish perfect with basmati rice.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup plain yogurt, whisked until smooth
- 2 tablespoons tomato paste
- 1 1/2 teaspoons Kashmiri chili powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 green cardamom pods, lightly crushed
- 2 whole cloves
- 1 bay leaf
- 1 cup chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add sliced onion and cook for 8–10 minutes until golden and soft.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Add tomato paste, Kashmiri chili powder, paprika, turmeric, coriander, cumin, cinnamon, cardamom, cloves, and bay leaf. Stir and cook for 1–2 minutes to bloom spices.
- Add chicken pieces, salt, and black pepper. Stir to coat and cook for 5–6 minutes until lightly sealed.
- Reduce heat to low. Gradually add whisked yogurt, stirring constantly to prevent curdling.
- Add chicken broth and stir well. Bring to a gentle simmer.
- Cover and cook for 20–25 minutes until chicken is tender.
- Uncover and simmer for another 5–8 minutes if a thicker sauce is desired.
- Remove bay leaf. Garnish with chopped cilantro and serve hot with basmati rice.
Notes
- Add yogurt slowly over low heat to prevent curdling.
- Chicken thighs give a juicier and more tender result than chicken breast.
- Coconut milk can be used instead of yogurt for a dairy-free version.
- Adjust Kashmiri chili powder for more or less heat.
- Letting the curry rest improves flavor the next day.
- Remove whole spices like bay leaf and cloves before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg
