This incredibly easy Chicken Rogan Josh recipe is a delicious Indian-style curry that is packed with flavors. Ready in just 30 minutes!
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Chicken Rogan Josh
I love curry dishes, and this is one of my favorites, soft chicken pieces cooked in an aromatic, flavorful curry sauce. SO delicious!
Chicken Rogan Josh is now a staple of Indian restaurant menus. With this recipe, you don’t need a take-out; you can impress your loved ones by making it on your own, SO easy!
I prefer to make this dish with boneless, skinless chicken breast. However, you may also use boneless chicken thighs. I don't recommend using bon-in chicken cuts because they will take more time to cook.
If you are not a fan of heat, then worry not; this dish has a mild spicy taste. However, you are always free to add more or less cayenne pepper to reduce or increase the dish's heat.
The Chicken Rogan Josh is also a versatile dish. I recommend pairing it with steaming rice or Naan.
Ingredients
Lets talk about all the ingredients you will need to make this dish:
- Olive Oil: It is my favorite cooking oil that brings out the flavors in the dish.
- Onion & Garlic: I use onion and garlic to flavor the chicken.
- Fresh Ginger: Fresh ginger is aromatic and adds flavor to this dish.
- Chicken Breasts: I like to use chicken breasts in making this dish; I feel like they absorb different flavors well and are also soft and easy to cook.
- Passata: I love passata; it is made up of crushed tomatoes and it gives a tangy flavor to the dish.
- Chicken Stock: Chicken stock helps bring out the flavor of the meat and complements the spices in your dish.
- Tomato Puree: Tomato puree works well with passatas to add flavor as well as thicken the sauce of the dish.
- Sugar: It helps balance the heat in your dish.
- Fresh Cilantro: Cilantro is mainly used for garnishing and adds aroma to the final dish.
Chicken Rogan Josh Spices
Indian Cuisine is known for its spices, and this recipe does not shy away from it. I will be using 2 different kinds of spices in this recipe: Whole spices and ground spices.
For The Whole Spices, I used cardamom pods, cinnamon sticks, bay leaf and cloves
For The Ground Spices, I used sweet paprika, coriander, cumin, garam masala, cayenne pepper, turmeric and black pepper.
“See the recipe card for full information on ingredients and quantities.”
Step By Step Instructions
This recipe does not contain any complicated techniques. Just follow the simple recipe below, and you’re sure to come up with your next favorite go-to dish.
One: On a pan, heat the olive oil over medium heat. Add the cardamom pods, cinnamon stick, cloves, and bay leaf and let it cook for 1 minute.
Two: Add in ginger, onion and garlic and cook for 1-2 minutes until the onion is soft. Make sure to mix the ingredients in the pan so as not to burn the onions.
Tip: To achieve a delicious, deep flavour for this dish, cook the onion until light golden brown before adding chicken.
Three: Once the onions are soft. Stir in paprika, ground coriander, ground cumin, garam masala, cayenne pepper and turmeric, and cook for 1-2 minutes.
Four: Add the chicken and cook for 4-5 minutes. Cooked chicken should turn a golden shade of brown.
Five: Now, pour in the chicken stock, passata, tomato puree, sugar, salt, and black pepper. Mix well to make sure that the meat really absorbs the flavors.
Six: Cover the pot with the lid and let simmer on low heat for 20-25 minutes. Garnish with fresh cilantro and serve.
Cook It In The Slow Cooker
First, sear the Chicken, then add it with all the ingredients in your slow cooker and cook for about 6 hours on low.
Variations & Substitutions
- Sometimes, I make this dish with ghee or butter instead of olive oil, and it goes so well.
- A good substitute for garam masala is mild curry powder.
- If you want extra spicy chicken rogan josh, add ½ teaspoon of red pepper flacks or 1 chili.
Serving Suggestions
Personally, I love to serve this chicken curry dish hot for lunch or dinner with plain white rice, Pita bread, Gyro Bread, Naan, Turmeric Rice, or Buttered Peas.
Storage
To Store: To store this dish, make sure that it is no longer hot. I cover it with foil or transfer to an airtight container and store in your refrigerator for up to 3 days.
Make Ahead of Time: I make this dish ahead of time by marinating the chicken with ground spices and store in the fridge. Once I am ready to cook it, I only need to saute the onions and whole spices, as well as add the puree and the broth as a curry base.
More Curry Recipes
Chicken Recipes
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Recipe Card
Super Easy Chicken Rogan Josh
Ingredients
Whole Spices
- 1 Cinnamon Stick
- 3 Cloves
- 1 Bay Leaf
- 4 Cardamom Pods
Ground Spices
- 1 tablespoon Paprika
- 2 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- 2 teaspoon Ground Cumin
- ½ teaspoon Chilli Powder
- 1 teaspoon Garam Masala
- ¼ teaspoon Cayenne Pepper
For the Curry
- 2 tablespoon Olive Oil
- 1 teaspoon Fresh Ginger , chopped
- 1 Onion , peeled and chopped
- 4 Cloves Garlic , peeled and chopped
- 300 ml Passata
- 200 ml Chicken Stock
- 2 tablespoon Tomato Puree
- ½ teaspoon Black Pepper
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 5 chicken breasts , cut into small pieces
- 1 tablespoon Fresh Coriander , chopped
Instructions
- Heat the olive oil over medium heat, add cardamom pods, cinnamon stick, cloves and bay leaf (whole spices) and cook for 1 minute.1 Cinnamon Stick, 3 Cloves, 4 Cardamom Pods, 2 tablespoon Olive Oil, 1 Bay Leaf
- Now, add in ginger, onion and garlic and cook for 1-2 minutes until the onion is soft.1 teaspoon Fresh Ginger, 4 Cloves Garlic, 1 Onion
- Stir in paprika, ground coriander, ground cumin, garam masala, cayenne pepper and turmeric (ground spices), and cook for 1-2 minutes.1 tablespoon Paprika, 2 teaspoon Ground Coriander, 1 teaspoon Turmeric, 2 teaspoon Ground Cumin, ½ teaspoon Chilli Powder, 1 teaspoon Garam Masala, ¼ teaspoon Cayenne Pepper
- Add the chicken and cook for 4-5 minutes.5 chicken breasts
- Now, pour in the chicken stock, passata, tomato puree, sugar, salt, and black pepper.1 teaspoon Salt, ½ teaspoon Black Pepper, 300 ml Passata, 200 ml Chicken Stock, 2 tablespoon Tomato Puree, 1 teaspoon Sugar
- Cover the pot with the lid and simmer on low for 20-25 minutes.
- Garnish with fresh cilantro and serve.1 tablespoon Fresh Coriander
Lora says
I love spicy food, thanks for the recipe.
Olivia says
Is this an Indian recipe?
Radwa says
Yes, it is.