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–+ servings

Chicken Rogan Josh

A rich and aromatic dish from Kashmir, perfect for cozy gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Kashmiri
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken, cut into pieces Bone-in for more flavor
  • 1 cup plain yogurt Greek yogurt can work for a thicker sauce
  • 2 large onions, finely sliced
  • 2 tsp Kashmiri red chili powder Gives a beautiful color and mild heat
  • 1 tsp ginger-garlic paste Freshly made is always an option
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • to taste none Salt
  • 2-3 tbsp cooking oil
  • none none Fresh cilantro, for garnish

Method
 

Cooking Process
  1. In a large pot, heat the oil over medium heat and let the cumin seeds sizzle, releasing their nutty aroma.
  2. Toss in the sliced onions and cook them slowly until they turn a golden brown, letting patience guide you for the best flavor.
  3. Add the ginger-garlic paste and stir for about 2 minutes; this step adds a fragrant depth that elevates the dish.
  4. Mix in the Kashmiri red chili powder, coriander powder, turmeric, and salt, painting the dish with vibrant colors.
  5. Add the chicken pieces, browning them on all sides.
  6. Lower the heat and add the yogurt gradually, stirring until you have a smooth, creamy gravy that envelops the chicken.
  7. Cover the pot and let it simmer for 30-40 minutes until the chicken is tender and soaked with spices.
  8. Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 38gFat: 25gSaturated Fat: 10gSodium: 300mgFiber: 1gSugar: 3g

Notes

Allow the dish to cool down completely before storing leftovers in an airtight container. It can be stored in the fridge for up to three days, or frozen for a month in freezer-safe containers. To reheat, defrost in the fridge for best flavor.

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