Chicken Rogan Josh Recipe

Mohit and I travel frequently to various countries for work and leisure. We usually try to eat local cuisine and occasionally visit local Indian restaurants. However, most of our trips to these Indian restaurants have been very disappointing. They serve food that is far from the actual Indian taste and, honestly, is quite disgusting. This makes me sad because people who haven’t tasted the dishes might think this is what Indian food is.

One of the dishes that is most often tampered with is Rogan Josh. Most restaurants make onion-tomato gravy, add chicken or mutton, and pass it off as Rogan Josh. It is not even remotely close to the thin, dry ginger and fennel-flavored curry with Rogan (oil) floating on top.

In this post, I am sharing a traditional Rogan Josh recipe that I learned from a Kashmiri chef for you all to try!

About Rogan Josh

“Rogan” means “oil” in Persian, and “Josh” means “heat.”

Rogan Josh is a traditional Kashmiri curry where meat is cooked in a yogurt-based spicy thin curry flavored with dry ginger powder and fennel seed powder. It has a thin layer of oil floating on top, so don’t get intimidated; this is how it should be.

It is one of the most popular curry dishes in Kashmiri cuisine. However, it is not an everyday curry. It is made only for special occasions, such as weddings and festivals.

It is characterized by its deep red color, which comes from the use of Kashmiri chilies and a unique Kashmiri spice called “Ratanjot.

This curry is popularly served at Indian restaurants worldwide, but what you find at most places under the name Rogan Josh is an onion-tomato-based curry that is nowhere near the traditional dish. In this post, I am sharing a traditional recipe for you to follow.

Like all other Kashmiri dishes, this curry can be made with or without onion and garlic. The Kashmiri Pandits make it without onion and garlic, and the Kashmiri Muslims use them in their preparation.

This curry is primarily made with lamb and mutton, but it can also be prepared with beef or chicken. Vegetarian options, such as potatoes, mushrooms, tofu, and paneer, can also be used.

About Chicken Rogan Josh

Chicken Rogan Josh is a variation of Rogan Josh curry, which uses chicken pieces instead of lamb or mutton.

Bone-in chicken pieces are cooked in a red-hot yogurt-based curry flavored with whole spices, fennel seed powder, and dry ginger powder. It has a fiery red color, achieved by using Kashmiri chilli powder and a unique Kashmiri spice called Ratanjot.

If you cannot source Ratanjot, then you can skip it.

This recipe can be made in an Instant Pot or a traditional stovetop pressure cooker. I am sharing both methods in the post below.

Do try my Mutton Rogan Josh and Lamb Rogan Josh recipes as well.

How To Make Rogan Josh Chicken Recipe – Step By Step

Preparation

Step 1: Soak 1 pinch of saffron strands in 2 tablespoon milk.

Step 2: Lightly crush the following whole spices in a mortar and pestle.

• 3-4 black cardamoms
• 4-5 cloves
• 3-4 green cardamoms
• 8-10 black peppercorns
• 1 javitri

Step 3: Whisk ¾ cup of plain yogurt with the following ingredients.

• 3 tablespoon Kashmiri red chili powder
• 3 teaspoon fennel powder
• ¼ teaspoon asafetida
• 1 tablespoon dry ginger powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 2 teaspoon salt

Make The Curry

In An Instant Pot

Step 4: Press the SAUTE button on the Instant Pot.

Step 5: Add 5 tablespoon mustard oil (or ghee) to the pot.

Step 6: Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

• crushed whole spices
• 2 bay leaves
• 4-5 Kashmiri dry red chilies
• 1 teaspoon cumin seeds

Step 7: Now, add 2 pounds (1 kg) of skinless, bone-in chicken (cut into 1 ½-inch pieces) and cook for 5-6 minutes.

Step 8: Now add the yogurt mixture and saffron soaked in milk, and mix well.

Step 9: Add a cup of hot water and mix until well combined.

Step 10: Close the Instant Pot lid and set the valve to the sealing position.

Step 11: Press PRESSURE COOK and set the timer to 6 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure manually.

Open the lid.

In A Stovetop Pressure Cooker

Follow the recipe in a stovetop pressure cooker over medium-high heat.

Close the lid and pressure cook for 3 whistles on high heat.

Remove the cooker from the heat and let the pressure release naturally.

Temper The Curry

Step 12: Heat ¼ cup ghee in a small pan over medium heat.

Add a 1-2 inch piece of ratan jot and cook for a minute.

Step 13: Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.

Note – Traditionally, this dish doesn’t have any garnishing, but for a pop of color, I like to garnish it with some chopped cilantro (fresh coriander).

Serving Suggestions

This delicious curry is typically served with Basmati rice, which absorbs the flavorful sauce very well. You can also serve it with cauliflower rice for a low-carb meal. A lightly spiced rice dish, such as Ghee Rice or Jeera Rice, also goes well with it.

You can also serve it with Indian flatbread, such as Butter Naan, Garlic Naan, Peshwari Naan, Tandoori Roti, or Lachha Paratha.

Serve cucumber raita or any other raita on the side to mellow down the spicy flavor of this spicy curry. I also like to serve Kachumber Salad on the side.

Storage Suggestions

This curry tastes even better the next day as the flavors deepen with time. Store the curry in an airtight container in the refrigerator for 3 to 4 days. Reheat in a pan or microwave until nicely hot before serving. If the curry has thickened after refrigeration, then add some hot water while reheating.

You can also freeze it in a freezer-safe container for up to 3 months. Thaw, reheat, and serve.