Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Key Takeaways
- Rich, aromatic Chicken Rogan Josh that’s ready in just 30 minutes
- Makes 4 generous portions – perfect for family dinner
- Freezes beautifully for up to 3 months
- Customizable heat level to suit all preferences
The Perfect Weeknight Curry Solution
Ever craved a rich, aromatic curry but felt too tired to cook something complex? This Chicken Rogan Josh solves your dinner dilemma.
Traditional Rogan Josh takes hours to develop its depth of flavor. Our quick version brings all the same aromatic goodness in just 30 minutes.
This Chicken Rogan Josh recipe yields four generous portions of tender chicken swimming in a velvety tomato-based sauce, infused with classic Kashmiri spices. The balance of heat and warmth makes this dish a guaranteed family favorite, much like our Chicken Nanban with its perfect sweet-and-sour balance.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 375 |
| Protein | 32g |
| Carbohydrates | 12g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 620mg |
What You’ll Need for Chicken Rogan Josh
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 1½ pounds (cut into 1-inch pieces) |
| Vegetable oil | 2 tablespoons |
| Yellow onion | 1 large (finely chopped) |
| Garlic cloves | 4 (minced) |
| Fresh ginger | 1 tablespoon (grated) |
| Tomato paste | 2 tablespoons |
| Diced tomatoes | 1 (14 oz) can |
| Chicken stock | ½ cup |
| Greek yogurt | ¼ cup (plus more for serving) |
| Fresh cilantro | ¼ cup (chopped, for garnish) |
Spice Mix
| Spice | Quantity |
|---|---|
| Kashmiri chili powder (or paprika) | 2 teaspoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Garam masala | 1 teaspoon |
| Turmeric | ½ teaspoon |
| Ground cardamom | ¼ teaspoon |
| Salt | 1 teaspoon |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large skillet or Dutch oven | For cooking the curry |
| Sharp knife and cutting board | For prepping ingredients |
| Measuring spoons and cups | For accurate measurements |
| Wooden spoon | For stirring |
| Small bowl | For mixing spices |
| Meat thermometer (optional) | For checking chicken doneness |
| Timer | To keep track of cooking times |
Possible Substitutions
- Chicken: Use boneless chicken breast if preferred (reduce cooking time by 2-3 minutes)
- Kashmiri chili: Substitute with 1½ teaspoons paprika + ½ teaspoon cayenne for similar color and heat
- Fresh ginger: Replace with ½ teaspoon ground ginger in a pinch
- Greek yogurt: Coconut cream works for a dairy-free version
Step-by-Step Instructions for Beginner’s Chicken Rogan Josh
Preparation Phase (10 minutes)
- Gather all ingredients:
- Take all ingredients out of the refrigerator and pantry
- Place them on your counter, organized by usage order
- This “mise en place” approach prevents forgetting ingredients
- Beginner tip: Read through the entire recipe once before starting
- Prep the chicken:
- Unwrap chicken thighs and place on a clean cutting board
- Locate any visible fat on the edges of the thighs
- Using a sharp knife, carefully trim away excess fat (some fat is okay)
- Cut each thigh into evenly sized 1-inch pieces (about the size of a sugar cube)
- Visual guide: Each piece should be bite-sized, about the width of your thumb
- Place cut chicken in a clean bowl
- Pat pieces dry with paper towels (this helps them brown better)
- Sprinkle with ½ teaspoon salt and toss to coat all pieces
- Why this matters: Drying and pre-salting helps meat brown better and stay juicy
- Create your spice mix:
- Take a small bowl or ramekin
- Carefully measure each spice using measuring spoons:
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamom
- Remaining ½ teaspoon salt
- Mix well with a small spoon until color is uniform
- Beginner tip: Pre-mixing spices prevents uneven distribution or forgetting any during the cooking process
- Prep the aromatics:
- Place the onion on a cutting board
- Cut off both ends and remove the outer skin
- Cut in half from top to bottom
- Place flat side down for stability
- Slice into thin strips, then chop across the strips to create small pieces (about ¼-inch)
- Visual guide: Onion pieces should be about the size of a pencil eraser
- For garlic:
- Separate 4 cloves from the head
- Place flat side of knife on each clove and press firmly to crush
- Remove papery skin
- Mince garlic by making small cuts in multiple directions until very fine
- Beginner tip: A garlic press works great if you have one
- For ginger:
- Cut a 1-inch piece of fresh ginger
- Peel the skin using the edge of a spoon
- Grate using the small holes of a box grater or microplane
- Measure 1 tablespoon (about a thumb-sized amount)
- Place prepped aromatics in separate small bowls
Cooking Phase (20 minutes)
- Sear the chicken:
- Place your large skillet or Dutch oven on the stove
- Turn heat to medium-high and wait 1 minute for pan to heat up
- Testing heat: Sprinkle a few drops of water – they should sizzle and evaporate
- Add 1 tablespoon oil and swirl to coat the bottom of the pan
- Using tongs or a spoon, carefully place chicken pieces in the pan in a single layer
- Important: Don’t overcrowd the pan – work in 2 batches if needed
- Let chicken cook undisturbed for 2-3 minutes until golden brown on one side
- Visual check: Edges of chicken will start to look opaque
- Using tongs, flip each piece to brown the other side, about 2 minutes more
- Note: Chicken won’t be fully cooked at this stage – we’re just developing flavor
- Remove chicken to a clean plate using tongs
- Beginner tip: If chicken sticks to pan, it’s not ready to flip yet – wait 30 seconds more
- Build the flavor base:
- In the same pan (don’t clean it – those brown bits add flavor!)
- Add remaining 1 tablespoon oil
- Reduce heat to medium
- Add chopped onions and spread them evenly in the pan
- Cook for 3-4 minutes, stirring occasionally with a wooden spoon
- Visual check: Onions should become soft and translucent, not brown
- Add minced garlic and grated ginger
- Stir constantly for exactly 30 seconds until fragrant
- Warning: Watch carefully and keep stirring as garlic burns quickly and becomes bitter!
- Add the spices:
- Reduce heat to medium-low
- Add the prepared spice mixture to the pan
- Using your wooden spoon, stir constantly for 30-45 seconds
- What’s happening: The heat “blooms” the spices, releasing their flavors
- Visual check: The mixture will look like a thick paste
- Potential problem: If spices start sticking badly to the pan or smell burnt, immediately add a splash (about 1 tablespoon) of water and stir to loosen
- Sensory guide: The mixture should smell intensely aromatic but not burnt
- Create the sauce:
- Add 2 tablespoons tomato paste to the pan
- Stir continuously for 1 minute to cook the raw flavor out of the tomato paste
- Visual check: The mixture will turn a deeper red color
- Open the can of diced tomatoes
- Pour entire contents (tomatoes and juice) into the pan
- Add ½ cup chicken stock
- Stir well to combine all ingredients
- Use wooden spoon to scrape up any browned bits from bottom of pan
- Why this matters: Those browned bits (fond) contain tremendous flavor
- Turn heat to medium-high and bring to a simmer
- Visual check: Small bubbles will appear around the edges of the pan
- Finish cooking the chicken:
- Once sauce is simmering, carefully return chicken pieces to the pan
- Add any juices that collected on the plate
- Stir gently to coat chicken with sauce
- Reduce heat to medium-low (sauce should maintain a gentle bubble)
- Cover the pan with a lid
- Set a timer for 8 minutes
- Beginner tip: If you don’t have a lid, use aluminum foil
- After 8 minutes, remove lid and check chicken
- Testing doneness: Cut into the thickest piece – meat should be opaque with no pink
- For best accuracy, use a meat thermometer – chicken is done at 165°F
- If not fully cooked, cover and continue cooking for 2 more minutes
- Enrich the sauce:
- Once chicken is fully cooked, turn off heat completely
- Remove pan from the hot burner
- Let stand for 1 minute to cool slightly
- Measure ¼ cup Greek yogurt
- Add yogurt to the curry one tablespoon at a time, stirring after each addition
- Important safety step: Adding yogurt off-heat and gradually prevents curdling
- Stir gently until sauce looks creamy and uniform
- Taste the sauce using a clean spoon
- Seasoning guide:
- Needs more salt? Add ¼ teaspoon
- Needs more warmth? Add ¼ teaspoon garam masala
- Needs more acid? Add a squeeze of lemon juice
- Stir well after any adjustments
Serving Phase (5 minutes)
- Final touches:
- Let the Chicken Rogan Josh rest for 5 minutes
- Why this matters: Resting allows flavors to meld and sauce to thicken slightly
- Meanwhile, rinse cilantro under cold water
- Pat dry with paper towels
- Remove stems and finely chop the leaves
- Divide curry evenly among 4 serving bowls
- Top each portion with:
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon Greek yogurt (optional)
- Serving suggestions:
- Serve alongside plain basmati rice (¾ cup cooked rice per person)
- Or serve with warm naan bread (1 piece per person)
- A simple cucumber salad makes a perfect cooling side dish
Troubleshooting Your Chicken Rogan Josh
Common Issues and Solutions
- Sauce too thin?
- Remove lid and simmer for 3-5 extra minutes
- Stir occasionally to prevent sticking
- Sauce too thick?
- Add chicken stock, 1 tablespoon at a time
- Stir well after each addition until desired consistency is reached
- Too spicy?
- Add an extra tablespoon of yogurt to mellow the heat
- Serve with extra yogurt on the side
- Pair with plain rice to balance the heat
- Yogurt curdled?
- Next time, ensure the pan is off heat and curry has cooled slightly before adding
- If already curdled, vigorously whisk the sauce to reincorporate
- A smooth sauce is ideal but a slightly curdled one is still delicious!
- Bland flavor?
- Add ¼ teaspoon more garam masala
- Add a squeeze of lemon juice
- Check salt level – curry often needs more salt than you might think
- Chicken tough or dry?
- Likely overcooked – next time check doneness earlier
- For now, add 2 tablespoons of chicken stock to the sauce and simmer gently for 2-3 minutes
Variations & Substitutions
Vegetarian Version
Replace chicken with 2 cups firm tofu (pressed and cubed) or 3 cups mixed vegetables (cauliflower, carrots, and peas work well). Reduce simmer time to 5-7 minutes.
Lamb Rogan Josh
Use 1½ pounds cubed lamb shoulder instead of chicken. Increase cooking time to 45-60 minutes or until lamb is tender.
Spice Level Adjustments
- Milder version: Reduce Kashmiri chili to 1 teaspoon
- Spicier kick: Add ¼-½ teaspoon cayenne pepper
- Child-friendly: Use just 1 teaspoon of Kashmiri chili and increase yogurt to ⅓ cup
If you enjoy the rich flavors of this Chicken Rogan Josh, you might also love our Honey Garlic Chicken Recipe which offers a wonderful sweet-and-savory alternative for your weeknight dinner rotation.
Storage & Reheating
Refrigerator
- Cool curry completely before storing (no more than 1-2 hours at room temperature)
- Transfer to an airtight container
- Store in refrigerator for up to 3 days
- The flavors actually improve overnight!
Freezer
- Cool curry completely
- Portion into freezer-safe containers or heavy-duty freezer bags
- Label with date and contents
- Freeze for up to 3 months
- Leave 1-inch headspace in containers as curry will expand when frozen
Reheating Guidelines
- Stovetop (best method):
- Thaw overnight in refrigerator if frozen
- Transfer to a saucepan
- Add 1-2 tablespoons water or chicken stock
- Cover with lid and heat over medium-low heat
- Stir occasionally to prevent sticking
- Heat until internal temperature reaches 165°F (about 5-7 minutes)
- Microwave:
- Transfer portion to a microwave-safe container
- Cover loosely (allow steam to escape)
- Heat at 70% power in 1-minute intervals
- Stir between each interval
- Continue until temperature reaches 165°F (typically 2-3 minutes total)
- Let stand 1 minute before serving
Safety Notes & Expert Tips for Perfect Chicken Rogan Josh
Food Safety
- Always wash hands before and after handling raw chicken
- Use separate cutting boards for meat and vegetables
- Ensure chicken reaches 165°F internal temperature
- Don’t leave curry at room temperature for more than 2 hours
- Reheat thoroughly to 165°F before eating
Pro Tips
- Toast whole spices: For deeper flavor, start with whole cumin and coriander seeds, toast in a dry pan until fragrant, then grind
- Marinate chicken: For extra tenderness, marinate chicken in 2 tablespoons yogurt and ½ teaspoon salt for 30 minutes before cooking
- Add a finishing touch: A squeeze of fresh lemon juice just before serving brightens all the flavors
- Garnish options: Try thinly sliced almonds or a few fresh mint leaves along with the cilantro
- Serve with: Cooling cucumber raita to balance the rich flavors
- Make ahead: This curry tastes even better the next day, making it perfect for meal prep
- Freezer portions: Freeze individual portions for quick workday lunches
- Color guide: Your finished curry should be a rich reddish-brown – if it’s too pale, you may need fresher spices next time
For another elegant chicken dinner option, try our Skillet Chicken and Mushroom Wine Sauce – it’s just as impressive but offers a completely different flavor profile than this aromatic Chicken Rogan Josh.
