Chicken Rogan Josh is a traditional Kashmiri chicken curry where chicken pieces are cooked in a thin spicy curry flavored with fennel seeds and dried ginger powder. Make this authentic recipe at home using my easy instructions.
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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 seeds powder. It has a thin layer of oil floating on top, so don’t get intimidated by it; this is the way it should be.
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 all Indian restaurants across the world but what you get at the restaurants in the name of rogan josh is an onion tomato based curry that is nowhere close to the traditional dish.
This curry, like all other Kashmiri dishes can be made with or without onion and garlic. The Kashmiri Pandits make it without onion and garlic and the Kashmiri Muslims use onions and garlic in their preparation.
This curry is mostly made using lamb and mutton, but you can make it with beef or chicken too. Vegetarian options like potatoes, mushrooms, tofu, paneer, etc can also be used.
About Chicken Rogan Josh
Chicken Rogan Josh is a variation of rogan josh curry where chicken pieces are used to make it instead of lamb or mutton.
Bone-in chicken pieces are cooked in a red hot yogurt-based curry flavored with whole spices, fennel seeds powder, and dry ginger powder. It has a fiery red color from the use of Kashmiri red chili 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.
Here are some more chicken curry recipes that you must try
Ingredients
Chicken – I like to use bone-in skinless chicken pieces to make this curry. Bones releases a lot of juices making the curry very flavorful.
However, if you don’t like bone-in chicken, then use boneless chicken cut into 1-inch pieces.
Whole Spices – You will need whole spices like black cardamoms (badi elaichi), cloves (laung), green cardamoms (hari elaichi), black peppercorns (kali mirch), bay leaves (tej patta), dry Kashmiri red chilies, and mace (javitri).
Spice Powder – This curry is flavored with spice powders like Kashmiri red chili powder, fennel powder (saunf powder), dry ginger powder (sonth), coriander powder, cumin powder, and garam masala powder.
Yogurt – Plain yogurt (dahi, curd) makes the base of this Kashmiri chicken curry.
Oil – Traditionally, this curry is made in either mustard oil or ghee.
Others – You will also need milk, saffron strands, cumin seeds, asafetida (hing), and salt.
Tempering (Optional) – A tempering of ratanjot in ghee is added to the curry. It give a fiery red color to it. It is totally optional though.
How To Make Chicken Rogan Josh
Preparation
Soak 1 pinch of saffron strands in 2 tablespoon milk.
Lightly crush
- 3-4 black cardamoms
- 4-5 cloves
- 3-4 green cardamoms
- 8-10 black peppercorns
- 1 javitri
in a mortar and pestle.
Whisk ¾ cup of plain yogurt with
- 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
Press the SAUTE button on the instant pot.
Add 5 tablespoon mustard oil to the pot.
Once the oil is hot, add
- crushed whole spices
- 2 bay leaves
- 4-5 Kashmiri dry red chilies
- 1 teaspoon cumin seeds
and let them crackle for 4-5 seconds.
Add 2 pounds (1 kg) skinless bone-in chicken (cut into 1 and ½ inch pieces) and cook for 5-6 minutes.
Now add yogurt mixture and saffron soaked in milk and mix well.
Add a cup of hot water and mix well.
Close the lid of the instant pot and set the valve to the sealing position.
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 heat and let the pressure release naturally.
Temper The Curry
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.
Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.
Frequently Asked Questions
Ratan jot, also known as Alkanet or Alkanna tinctoria, is a plant that is primarily used as a natural dye. The roots of the plant are used to produce a red dye which is used in cosmetics, food, and clothing. It is also used in traditional medicine for its potential healing properties. In Indian cuisine, it is often used to give dishes, such as curries, a red color.
Typically, Rogan Josh is not overly spicy. It has a balanced blend of spices that give it depth and flavor, but it’s not typically a hot curry. However, you can add more heat if you like by adding more chili powder or fresh chilies.
Fry 1 cup of chopped onions and 2 tablespoon chopped garlic in oil before adding chicken to the recipe to make in Kashmiri Muslim style.
Serving Suggestions
This curry is typically served with Basmati Rice, which absorbs the flavorful sauce very well.
You can also serve it with Indian bread like Naan, Tandoori Roti, or Lachha Paratha.
Serve Cucumber Raita, Mango Chutney, and Lachha Onions along with it for a complete meal.
Storage Suggestions
Leftover chicken rogan josh can be stored in an airtight container for 3-4 days in the refrigerator.
You can also freeze it for up to 3 months.
When you’re ready to eat it, take it out of the fridge or freezer and reheat it on the stove or in the microwave until it’s steaming hot throughout.
Do not reheat more than once: Each time it is reheated, it should be eaten and not stored again. This is because reheating food multiple times can increase the risk of food poisoning.
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Recipe Card
Traditional Kashmiri Chicken Rogan Josh Recipe
Ingredients
- 1 pinch saffron strands
- 2 tablespoons milk
- 3-4 black cardamons (badi elaichi)
- 4-5 cloves (laung)
- 3-4 green cardamoms (hari elaichi)
- 8-10 black peppercorns (kali mirch)
- 1 mace (javitri)
- ¾ cup plain yogurt (dahi, curd)
- 3 tablespoons Kashmiri red chili powder
- 3 teaspoons fennel powder (saunf powder)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 1 tablespoon dry ginger powder (sonth)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 2 teaspoons salt
- 5 tablespoons mustard oil (or ghee or any other cooking oil)
- 2 bay leaves (tejpatta)
- 4-5 Kashmiri dry red chilies
- 1 teaspoon cumin seeds
- 2 pounds skinless bone-in chicken (1 kg, cut into 1 and ½ inch pieces, rinsed)
For Tempering (Optional)
- ¼ cup ghee
- 1-2 inch piece of ratanjot
Instructions
Preparation
- Soak saffron strands in milk.
- Lightly crush black cardamoms, cloves, green cardamoms, black peppercorns, and mace, in a mortar and pestle.
- Whisk yogurt with Kashmiri red chili powder, fennel powder, asafetida, dry ginger powder, coriander powder, cumin powder, garam masala powder, and salt.
Make The Curry
In An Instant Pot
- Press the SAUTE button on the instant pot.
- Add oil to the pot.
- Once the oil is hot, add crushed whole spices, bay leaves, dry red chilies, and cumin seeds, and let them crackle for 4-5 seconds.
- Add chicken and cook for 5-6 minutes.
- Now add yogurt mixture and saffron soaked in milk and mix well.
- Add 1 cup of hot water and mix well.
- Close the lid of the instant pot and set the valve to the sealing position.
- 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 heat and let the pressure release naturally.
Temper The Rogan Josh Curry (Optional)
- Heat ghee in a small pan over medium heat.
- Add ratan jot and cook for a minute.
- Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.
Did you make this recipe? Let me know!