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Easy Chicken Rogan Josh

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This restaurant-style Chicken Rogan Josh features bone-in chicken simmered in a rich, aromatic curry with layers of whole and ground spices. The method produces a vibrant, bold Kashmiri dish finished with yogurt and fresh coriander, perfect for serving with rice or flatbreads. Enjoy the deep flavors and beautiful color, ready in stages for the best result.
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Servings: 4 servings
Course: Main Course
Cuisine: Indian, Kashmiri
Ingredients Equipment Method Notes

Ingredients
  

Main Curry
  • 700 grams Chicken curry cut, bone-in pieces such as leg, thigh, drumstick (about 24.6 oz)
  • 2-3 Shallot onions thinly sliced
  • 1 tbsp Garlic paste or finely grated garlic
  • 2 tsp Ginger paste or finely grated ginger
  • 2-3 Tomatoes finely chopped
  • 4-5 tsp Natural yoghurt
  • 2 tbsp Ghee or unsalted butter
  • 2-3 tbsp Cooking oil
  • 1½ tsp Salt or to taste
  • 2 tsp Kashmiri chilli powder mixed with 2 tbsp water in a small bowl
  • 2-3 Green chillies thinly sliced
  • 1 handful Coriander roughly chopped
  • 1 cup Water about 230 ml, add more if needed
  • 3 tsp Kashmiri chilli powder or regular chilli powder or paprika
  • 2 tsp Turmeric
  • 3 tsp Curry powder
  • 1 tsp Fennel powder
  • 4-5 Cardamom pods
  • 1 stick Cinnamon
  • 2-3 Bay leaves
  • 1 tsp Cumin seeds

Equipment

  • Large pan

Method
 

  1. Place a large pan over medium heat, add the ghee and oil, and allow them to melt together. Toss in the bay leaves, cardamom pods, and cinnamon stick, letting the spices sizzle and release their aroma for around 4 to 5 seconds.
  2. Carefully lay in the chicken pieces and sprinkle over ½ teaspoon of salt. Sear the chicken for 2 to 3 minutes on each side until they just begin to brown, then remove them from the pan and set aside.
  3. In the same pan with the remaining flavored oil, add cumin seeds and sliced onions. Sauté until the onions turn translucent, then stir in the green chillies, garlic paste, and ginger paste. Cook for another 2 to 3 minutes until the onions turn light golden brown.
  4. Add the chopped tomatoes and cook until they break down and the oil starts to separate from the mixture.
  5. Return the chicken pieces to the pan. Sprinkle in the ground spices – Kashmiri chilli powder (from the 3 tsp), 2 tsp of curry powder, turmeric, and fennel powder. Stir well and let it cook for 1 to 2 minutes, allowing the spices to become fragrant.
  6. Add salt to your taste, then pour in the yogurt and water. Stir thoroughly, cover the pan, and simmer for 15 to 20 minutes or until the chicken is tender, stirring occasionally and adding more water as needed to maintain the sauce consistency.
  7. Stir in the remaining 1 tsp of curry powder and add the mixture of Kashmiri chilli powder with water. Gently mix everything and let it cook for another 1 to 2 minutes so the flavors meld and the color deepens.
  8. Turn off the heat and finish the dish with freshly chopped coriander. Serve warm with basmati rice, naan, chapati, or your favorite flatbread.

Notes

Bone-in chicken pieces add extra flavor and richness, but you can substitute boneless thighs or breasts if you prefer—just shorten the simmering time. If you’re sensitive to heat, reduce the green chillies or swap some of the Kashmiri chilli powder for paprika. Leftovers keep well in the fridge for up to four days and the flavors develop overnight; reheat gently with a splash of water to thin the sauce if needed. This dish can also be made ahead or frozen for up to three months, making it great for meal prep. Serve with plain rice, naan, or a simple raita to balance the spices.

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