Chicken Rogan Josh Recipe (Traditional Kashmiri Style)
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.
Servings: 4 people
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)
- ¼ 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
- 1 kilogram skinless bone-in chicken 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.
If you don't like spices getting into your mouth, you can tie them in a muslin cloth. Then discard the cloth once the curry is ready.
In A Stovetop Pressure Cooker
- Follow the above 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 ratanjot and cook for a minute.
- Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.
Video
Notes
If you do not like bone-in chicken, use 500 g of boneless chicken breast or boneless chicken thighs, cut into 1 and ½-inch pieces.
To make it in the Kashmiri Muslim style, sauté 1 cup of chopped onions and 2 tablespoons of chopped garlic in oil for 8-10 minutes, then add the chicken.
Nutrition
Calories: 500kcal | Carbohydrates: 11g | Protein: 32g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 174mg | Sodium: 1413mg | Potassium: 750mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2320IU | Vitamin C: 68mg | Calcium: 98mg | Iron: 4mg
