This Chicken Rogan Josh is an easy Kashmiri chicken curry that is packed with flavor and tastes just like something from an Indian Restaurant.
Although Rogan Josh is usually made with lamb, this chicken version is a little quicker, making a great recipe for a midweek meal. Serve it with some rice and naan breads and your friends and family will be happy. This is one amazing curry!
This is a medium curry, but for the heat lovers out there, you can easily add extra spice, while those who like a mild curry can leave out the chili. The ingredient list looks long, but everything is easy to find in the grocery store.
Chicken Rogan Josh
Traditionally rogan josh was a main course prepared for special occasions like weddings and during as Eid.
But it is one of the most popular Indian curries, and you will find it on every Indian dine-in and takeout menu. It is often cooked with lamb, but this chicken rogan josh is quicker and just as tasty!
The curry gravy packs a big punch of flavor, but everything can easily be found in the grocery store.
Spices for Rogan Josh
Don't be put off by the length of the ingredient list. You probably have most of the spices in your pantry, and those you don't can easily be found in the grocery store. Those in bold have extra notes below the list.
The spices you need are:
- Paprika
- Ground coriander
- Ground cumin
- Turmeric
- Cardamon
- Cinnamon
- Cayenne pepper
- Garam marsala
- Ground fennel
- Cloves
Paprika - use regular or sweet paprika. Traditionally the red color would come from Kashmiri chilli powder, which is very different from the chili powder you buy in the US; it is ground Kashmiri chillies and is a vibrant red color and with a sweet, mild heat.
Cardamon - you can use ground cardamon or the whole green pods.
Cinnamon - traditionally, this is a cinnamon quill, but you can substitute with ground cinnamon. Both have been noted in the recipe card.
Cayenne pepper - Use this to replace the mild spice that you would get from Kashmiri chilli powder, you can easily adapt the recipe to suit your taste and spice levels.
Garam marsala - this is an Indian spice blend that you can buy in most grocery stores. It adds extra depth to curries. If you can't find it then you can add mild curry powder instead.
Ground fennel - this is a wonderful spice, and it can be used in Indian and Italian cooking. It has a very light licorice taste. You can buy the ground powder in most grocery stores, or pick fennel seeds and bash in a pestle and mortar.
Cloves - You can either use whole cloves or ground cloves. Both have been noted in the recipe card.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Ghee: The recipe calls for ghee, this is clarified butter. So butter that has been cooked down and then had the milk solids removed. It has a more intense butter taste. You can usually find it in grocery stores, but butter is a perfect alternative.
Chicken: The recipe uses chicken thighs as they won't dry out during the cooking time. If you want to use chicken breast, prepare the curry as instructed, but at step 6, don't add the chicken, just simmer the sauce for 30 minutes and then add in the chopped chicken breast for the last 15 minutes of simmering.
Tomato Puree/Passata: This is a thick, smooth puree. It is made with uncooked tomatoes that have been pureed and strained. It has an intense tomato flavor and is thicker than canned crushed tomatoes. In Australia, it is known as passata, but in the US it is more commonly labeled Tomato Puree (often with passata written underneath) Tomato paste is a much stronger product, so if that is all you have then use 3 tablespoons and thin it down with 1 tablespoon of warm water.
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What to serve with Rogan Josh
Serve this chicken rogan josh with plain white rice, or if you have the time, make a simple Indian Pilau.
For all curries, I like to serve naan bread; it gives you something to wipe the plate with! Our go-to options are, Butter Naan, Garlic Naan bread or the sweeter stuffed Peshwari Naan. I like a spicy Bullet Naan, but the kids won't touch it...it is a very spicy one!
A fresh side is always a great thing to lift a curry, and Kachumber is the traditional side salad that you will often get in curry houses and Indian restaurants. It is a mixture of tomatoes, cucumber, red onion all mixed with salt and lemon juice, and the optional sprinkle of a little red chili.
Enjoy x
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
If you try this Chicken Rogan Josh, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Easy Chicken Rogan Josh Recipe
Ingredients
For the curry
- 1.6 lb chicken thighs (see note 1)
- 4 tablespoon ghee, or substitute butter/oil (see note 2)
- 1 cinnamon stick, or ¼ teaspoon ground cinnamon (see note 3)
- 6 green cardamom pods, or 1 teaspoon of ground cardamon (see note 3)
- 4 cloves or a pinch of ground cloves (see note 3)
- 2 bay leaves
- 1 large onion chopped
- 4 cloves garlic finely chopped
- 1 tablespoon ginger grated
- 1 cup chicken broth/stock
- 4 tablespoon tomato puree/passata (see note 4)
- 1 teaspoon salt
For the spice blend
- 2 tablespoon paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoon turmeric powder
- 1 teaspoon garam masala (see note 5)
- 1 teaspoon ground fennel (see note 6)
- ¼-½ teaspoon cayenne pepper, more or less to taste (see note 7)
Additional Ingredients
- ½ teaspoon garam masala (see note 5)
- ½ teaspoon ground fennel (see note 6)
- ¼ cup natural yogurt
To serve
- Fresh cilantro/coriander leaves
Instructions
- Chop the chicken into large chunks and set to one side.1.6 lb chicken thighs
- Melt the ghee in a large, heavy pan over medium heat. Add the whole spices and cook for 1 minute until aromatic. (See note 3 if you aren't using whole spices)
4 tablespoon ghee, or substitute butter/oil 1 cinnamon stick, or ¼ teaspoon ground cinnamon 6 green cardamom pods, or 1 teaspoon of ground cardamon4 cloves or a pinch of ground cloves 2 bay leaves - Add the chopped onion and fry for 10 minutes until softened and starting to turn golden brown.1 large onion
- Add the spices to the onion and stir to coat
. 2 tablespoon paprika1 tablespoon ground coriander1 tablespoon ground cumin2 teaspoon turmeric powder1 teaspoon garam masala1 teaspoon ground fennel¼-½ teaspoon cayenne pepper, more or less to taste - Add the chopped garlic and grated ginger. Cook for another minute.4 cloves garlic1 tablespoon ginger
- Pour in the chicken broth, tomato puree/passata then add the chopped chicken and salt.1 cup chicken broth/stock4 tablespoon tomato puree/passata1 teaspoon salt
- Stir well to coat, then bring to a simmer.
- Cover the pan, reduce the heat to low and cook for 45 minutes until the chicken is cooked through and the sauce has thickened.
- Add in the yogurt then season with the additional garam masala and ground fennel.¼ cup natural yogurt½ teaspoon garam masala½ teaspoon ground fennel
- Cook for 2-3 more minutes and serve garnished with cilantro/fresh coriander.Fresh cilantro/coriander leaves
Notes
- The recipe uses chicken thighs as they won't dry out during the cooking time. If you want to use chicken breast, prepare the curry as instructed, but at step 6, don't add the chicken, just simmer the sauce for 30 minutes and then add in the chopped chicken breast for the last 15 minutes of simmering.
- Ghee is clarified butter. You can usually find it in grocery stores, but butter or vegetable oil is a good alternative.
- If you are using the ground alternatives, don't add them until you add the other spices in step 4.
- Tomato Puree(US) or Passata (UK/AU) is a thick, smooth puree. It is made with uncooked tomatoes that have been pureed and strained. It has an intense tomato flavor and is thicker than canned crushed tomatoes. In Australia, it is known as passata, but in the US it is more commonly labeled Tomato Puree (often with passata written underneath) Tomato paste is a much stronger product, so if that is all you have then use half the amount and thin it down with warm water.
- Garam marsala is an Indian spice blend that you can buy in most grocery stores. It adds extra depth to curries. If you can't find it then you can add mild curry powder instead.
- You can buy ground fennel in most grocery stores, or pick fennel seeds and bash in a pestle and mortar.
Nutrition
Nutrition is per serving
K says
So easy to make v other Indian curry’s I make and teenage kids love it. Used vegetable oil and tin of chopped tomatoes with only 2 tablespoons of tomato paste. Stretched it but gives more sauce!
Claire | Sprinkles and Sprouts says
So happy you loved it.
Thank you for taking the time to come back and comment.
Cx
Amanda says
This turned out fantastic! Loved all the spice flavor combinations, especially the coriander! I served this over basmati rice and naan bread. So good!!
George Milenovic says
Hi, great recipe, think it's worth noting that the whole spices need removing after frying, don't think anyone wants to bite into a cardamom pod or cinnamon stick when they tuck into their curry!! and there was no instruction to remove them, which might be a problem for people who don't make these dishes regular, but great recipe otherwise
Claire | Sprinkles and Sprouts says
That is a good point George, thank you 🙂
Cx
Laurie Bowman says
Can I use Indian ginger paste in place of fresh ginger?
Claire | Sprinkles and Sprouts says
Hi Laurie,
You sure can 🙂
Cx
Bryan says
Not a chicken dish but a lamb/mutton/goat one. Your spicing is OK, but Kashmiri chillies are not vibrant red (a marketing exercise) and the colour comes from the root of the Alkanet plant, called ratan jot in Kashmir, good try, though. Best if you start with onions/garlic/ginger with spices and meat before adding anything else. Gives time for flavours to develop, and is quicker.
Caroline Hayes says
I have now made this recipe multiple times and we absolutely love it! The spice blend is perfect and it is so simple and relatively quick to cook. No need for any overnight preparation yet tastes better than restaurant curry. I also love how the recipe is set out in steps. Thanks, Claire, I can't fault it at all!
Claire | Sprinkles and Sprouts says
Oh I am so happy you enjoyed it 🙂
It was my sons idea to have the ingredients written out after the steps and I agree it gives a much better experience when reading the recipe.
Cx
Stacey says
Packed with flavour! The chicken cooks up so tender! Easily a favourite that I will make over and over. Perfect spice balance. Greatly appreciate the layout of the recipe for easy assembly. I am an absolute fan!
Al says
Absolutely delicious, and so easy. The closest to restaurant quality Indian I’ve ever made at home!
I can’t find ground fennel anywhere and can’t be bothered to grind my own, so I just use a small amount whole in with the rest of the whole spices. And similarly I have a hard time finding tomato purée so usually just use a bit of paste.
I discovered recently that I actually like it better with chicken breast rather than thighs (following the instructions in the recipe note). So don’t worry if that’s all you have on hand!
Thanks so much for a fantastic and reliable recipe.
Stacey says
So so good! Easy to follow - tastes so very authentic
Maureen says
This was the most delicious Rogan Josh we ever made!! Very flavorful and chicken was so tender. 1000% better than the jar version we have used in the past.
We bookmarked this recipe and look forward to trying more of your recipes.
Thank you!!
Claire McEwen says
Oh I am so happy you enjoyed it Maureen.
It is on frequent rotation in our house as it is a family fav!
Do let me know what else you try and thank you for taking the time to comment 🙂
Cx
Scott says
Really like the flavour of this but after two attempts, it seems quite watery. Any tips to thicken it?
Claire McEwen says
Hi Scott,
I sometimes have the same issue with a certain grocery's store chicken, I feel it releases more liquid than other brands. To counterbalance this I will remove the lid for half of the cooking time, and this allow some of the excess liquid to steam away. Hope that helps
Cx
Natasha says
I just made this. I added two small potatoes to the dis and smashed them when it was finished. Sauce was nice and thick. You can also add eggplant and do the same.
Claire McEwen says
Great tips!
Cx
Jamie says
The spice blend was so flavorful and perfectly balanced! My family loved this curry for dinner and requested it again!
Claire McEwen says
Oh that makes me smile. So happy they enjoyed it!
Cx
LaKita says
This is packed with delicious flavor and so many amazing spices! I could not wait to give this recipe a try and I'm sure that I will be making it often.
Marina says
I don't have yogurt right now. Would the recipe still be ok without it?
Claire McEwen says
Hi Marina,
Sorry I missed your comment, yes it will definitely work without the yoghurt 🙂
Cx
Ian Harrison says
I've made this curry on numerous occasions and it's turned out delicious, however, I wanted to make extra to use at a later date so I trebled up on the ingredients and was disappointed to find the taste seamed quite different and a little bitter. Could you advise me on how to increase the quantity without experiencing a difference in the flavour please.
Regards Ian, Spain.
Claire McEwen says
Hi Ian,
I wonder if by doing such a big batch it took so much longer to cook each stage and because of this the spices burnt? Or just using more ingredients might have made it harder to turn and stir and ensure nothing was sticking to the bottom.
Burnt spices could account for the bitter taste.
I would try the biggest pan you can and maybe keep the heat a bit lower?
Or perhaps just doubling the recipe for extras? You could use two pans and do double in each?
Sorry I can't be more specific but I think the burnt spices is the key to the bitterness.
Hope there is some help in my reply
Cx
Mikayla says
A great meal, we lightly toasted some flour tortillas and scooped them full of the chicken with chopped onion and tomato! It was all we needed for dinner!
Tristin says
All of the spices added so much flavor to this dish. Even my kids ate every bite, with zero complaining.
Moop Brown says
Indian food is one of my favorite cuisines and this dish looks incredibly tasty and flavorful. Looking forward to trying it.
Andrea says
I've never had rogan josh before but it has all my favorite spices so I can't wait to try it! Thanks for the idea.
Allyssa says
Really loved the seasonings! Thank you so much for this recipe, it is very flavorful! Highly recommended!
Erin says
I'm so glad I tried this! It was my first time having chicken rogan josh and it did not disappoint! My whole family approved.
Claire McEwen says
Oh I am pleased Erin 🙂
Cx
veenaazmanov says
A recipe to go into my best collection. Bursting with flavors and perfect for a festive day.
Claire McEwen says
So happy everyone enjoyed it 🙂
Cx
Nancy says
This looks and sounds like such a flavorful dish perfect for a special occasion.
Carla says
fantastic recipe: easy to follow, NOT a million steps and tastes delicious!
Claire McEwen says
Oh I am so pleased you enjoyed it Carla!
Thank you for taking the time to come back and comment 🙂
Cx
Victoria says
So tasty!! Thank you. The chicken is so tender. I really like how you list the ingredients under each step so I don’t have to keep scrolling up and down. I have never seen that anywhere before xx
Natasha says
Just made it. I definitely agree. Did nor have fennel. And I substituted coconut cream for the yogurt. Tasted like the authentic Indian dishes in restaurants.
Thank you.
Claire McEwen says
Thank you Natasha.
So happy you enjoyed the curry 🙂
Cx
Roy Tolley says
I followed every step and it was the best curry I have ever made. Stunning and perfect instructions.
Claire McEwen says
Thank you so much Roy.
It is a favourite in our house!
Cx
Su says
I really appreciated having the ingredients included with the steps. It was such a pleasure not having to keep scrolling between the ingredients list and the method. Thank you! Oh and the curry was delicious too.. 🙂
Claire McEwen says
Hi Su,
Thank you, it was my son's idea, he was making one of my cookie recipes and found scrolling up meant he wasn't always sure if he had missed a step or an ingredient. I am so happy that others love the feature 🙂
Oh and glad you liked the curry too 😉
Cx
penguinman says
It's a great recipe. And the step by step is very useful...I think you forgot to mention that the cloves go in at step 2 though..
Claire McEwen says
Thank you 🙂
Recipe updated with the cloves added. Thank you
Cx
Carmam says
This Easy Rogan Josh is amazingly delicious! The taste is really different especially when you're using only authentic Asian ingredients.
Leah says
I have been trying to make an Indian recipe for years with no success! I cannot believe that this recipe was not only easy to make but a magnificent taste! Thank you so much, but kids devoured it all!!!
George says
Good recipe, only thing is you have nutmeg listed as a required ingredient at top of page, but it's not listed in the ingredients further down and not mentioned in the method either, left it out and curry was still good, highly recommended
Claire McEwen says
Hi George, so glad you enjoyed the curry.
I have edited the pot, I never add nutmeg.....so I don't know why I mentioned it. Must have been thinking about something else when I wrote the post.
Thanks for spotting it 🙂
Cx
Maddison says
Best curry I have ever made!
Claire McEwen says
Oh I am so glad 🙂
It is a fav of ours as well!
Cx
Taylor says
It was nice, just a bit to much garlicly for me. I will try 2 cloves next time
Alison Meikle says
This was absolutely delicious. Didn’t have fennel or cardamom- it was great. Recommend.
Henry C says
So good best I've ever made
David Doenges says
My wife was craving something with curry so I went to the net to find a decent recipe. I came across this and since I love Rogan Josh thought I'd give it a try. WOW! Is this good! I even left out the fennel and Turmeric as I was out and my regular store didn't have either and it was still as good as the Rogan Josh we get at out favorite Indian restaurant. Thanks for posting a great recipe!
Claire McEwen says
David, thank you for such a great comment! I am so pleased that you and your wife enjoyed the rogan josh!
It is a regular curry in our house (and always with naan bread)
Thank you for taking the time to come back and comment.
Cx
Neil Burnside says
Second time I’ve cooked this curry and we have clean plates all round. Really great recipe quick and so easy. When lock down ends I can see we’ll still cook our own Saturday night curry instead of calling the local take away. great recipes like this have meant we can still have a treat Saturday night even though we can’t splash the cash like we used to.
Claire McEwen says
This makes me smile so much Neil! I'm glad I could play a small part in making lockdown a little more bearable!
Thank you for taking the time to come back and comment.
I am currently working on perfecting my Chicken Makhani (Butter Chicken) and a Chicken Karahi. So they will be up on the blog in the future too 🙂
Enjoy your Saturday fakeaways!
Cx
Sam says
This is the best Rogan Josh recipe I have tried to date! So good it's bookmarked and the search has stopped 😀
Claire McEwen says
Oh I am so happy 🙂
Thank you for coming back to comment.
Glad I could end your search!
Cx
Louise McCombe says
Im going to give this a go today as I really liked your jalfreezi recipie. For this chicken dish, do you not at least sear the chicken before adding it to the sauce?
Claire McEwen says
Hi Louise,
I don't sear the chicken before I add it to the sauce.
hope that helps
Cx
Tania says
What a great idea. This was so good.