Chicken Rogan Josh

Here’s a Chicken Rogan Josh recipe tailored for 2 people, written in a traditional Indian style, with equipment, prep time, and cooking time.

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Chicken Rogan Josh 

Time

• Preparation: 15 minutes

• Cooking: 40 minutes

• Total: ~55 minutes

Equipment

• Heavy-bottomed kadai / deep frying pan

• Chopping board & knife

• Mixing bowls

• Wooden spoon

• Measuring spoons

• Small blender or mortar & pestle (optional)

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 Ingredients

Chicken

• 300–350 g chicken (bone-in preferred, cut into medium pieces)

• 2 tbsp thick yogurt (whisked)

Spices

• 1 bay leaf

• 3–4 green cardamom

• 1 black cardamom (optional)

• 4–5 cloves

• 1-inch cinnamon stick

• 1 tsp cumin seeds

• 1 tsp Kashmiri red chilli powder (for color)

• ½ tsp regular red chilli powder (for heat, optional)

• 1 tsp turmeric powder

• 1½ tsp coriander powder

• 1 tsp fennel (saunf) powder

• ½ tsp ginger powder (soonth)

• ½ tsp garam masala

• Salt to taste

Fresh Aromatics

• 1 medium onion, finely sliced

• 1 tbsp ginger-garlic paste

• 1 tomato, pureed (optional; not traditional in Kashmiri version, but common in Indian households)

Other

• 3 tbsp oil or ghee

• ½ cup hot water

• Fresh coriander for garnish

Preparation

1. Prep Work

1. Whisk the yogurt until smooth.

2. Slice the onions and puree the tomato (if using).

3. Mix the powdered spices (except garam masala) in a small bowl.

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2. Cook the Chicken Rogan Josh

Step 1: Heat whole spices

1. Heat oil/ghee in a kadai over medium flame.

2. Add bay leaf, green cardamom, black cardamom, cloves, cinnamon, and cumin seeds.

3. Sauté for 30 seconds until fragrant.

Step 2: Fry onions & aromatics

1. Add sliced onions and cook until golden brown.

2. Add ginger-garlic paste and sauté until the raw smell disappears.

Step 3: Add spices

1. Reduce flame to low (important so yogurt doesn’t curdle).

2. Add the mixed powdered spices.

3. Stir for 20–30 seconds until aromatic.

Step 4: Add yogurt

1. Add whisked yogurt gradually while stirring continuously.

2. Cook until the oil separates and the mixture turns deep red.

Step 5: Add chicken

1. Add chicken pieces and stir to coat well with the masala.

2. Cook for 5–7 minutes until lightly browned.

Step 6: Add liquid & simmer

1. Add ½ cup hot water.

2. Add tomato puree if using (optional).

3. Cover and simmer on low heat for 25–30 minutes until chicken is tender and gravy thick.

Step 7: Finish

1. Sprinkle garam masala.

2. Cook uncovered for 2 minutes.

3. Adjust salt.

4. Garnish with fresh coriander.

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Serving Suggestions

Serve hot with:

• Steamed basmati rice

• Jeera rice

• Soft rotis or naan

• A side of sliced onions and lemon wedges