Name: Easy Chicken Rogan Josh Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cinnamon stick; 2 cardamom pods, split; 1 tablespoon paprika; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon powder; 1/4 teaspoon cayenne pepper; 1 teaspoon garam masala; 1 tablespoon vegetable oil; 20 g (1 tablespoon) unsalted butter; 2 medium onions, finely chopped; 4 cloves garlic, minced; 1 tablespoon grated ginger; 2 tablespoons tomato paste; 200 ml (1 cup) passata (tomato sauce); 400 ml (2 cups) chicken stock; 400 g (14 oz) chicken breast, cut into bite size pieces; 100 g (3.5 oz) natural yoghurt

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Introduction

Chicken Rogan Josh is a rich, aromatic curry that brings warmth and comfort to any meal. This easy recipe captures the classic flavors with tender chicken simmered in a spiced tomato sauce, perfect for home cooks craving a delicious taste of India.

A black bowl holds a dish divided into two main parts: on the left, fluffy white rice with a soft texture, and on the right, a thick, creamy chicken curry covered in a rich orange-brown sauce with visible small chunks of tender chicken and sprinkled with green cilantro leaves. The bowl is placed on a white marbled texture surface with two cinnamon sticks and some cardamom pods beside it. In the background, a white bowl filled with more white rice and another white bowl with a creamy white sauce and a spoon can be seen. A striped cloth napkin is partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
20 g (1 tablespoon) unsalted butter
1 cinnamon stick
2 cardamom pods, split
2 medium onions, finely chopped
4 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
400 ml (2 cups) chicken stock
400 g (14 oz) chicken breast, cut into bite size pieces
2 tablespoons tomato paste
200 ml (1 cup) passata (tomato sauce)
1 teaspoon garam masala
100 g (3.5 oz) natural yoghurt

Instructions

Step 1: Heat the vegetable oil in a large, heavy-based pot over medium heat. Add the butter and allow it to melt and foam. Add the cinnamon stick and split cardamom pods, cooking for about one minute to release their aroma.
Step 2: Add the finely chopped onions to the pot and cook for 5–6 minutes until they soften and turn slightly golden. Stir in the minced garlic and grated ginger, cooking for another minute.
Step 3: Mix in the paprika, ground coriander, ground cumin, cinnamon, and cayenne pepper. Cook while stirring almost continuously for about one minute. Pour in a quarter of the chicken stock and stir to combine.
Step 4: Add the diced chicken breast to the pot and toss well so the chicken is coated with the spices and stock.
Step 5: Stir in the tomato paste, passata, and the remaining chicken stock. Bring the mixture to a simmer, cover with a lid, reduce the heat to medium-low, and cook for 10 minutes or until the chicken is cooked through.
Step 6: Remove the lid and continue to simmer for a couple more minutes, stirring occasionally, until the sauce thickens slightly and reduces.
Step 7: Stir in the garam masala and natural yoghurt. Let the curry simmer for another 1–2 minutes to blend the flavors.
Step 8: Serve your Chicken Rogan Josh over basmati rice or cauliflower rice, or with warm naan bread. Add extra yoghurt and fresh coriander on top if desired.

Tips & Variations

For a creamier curry, swap natural yoghurt with Greek yoghurt or add a splash of coconut milk.
If you prefer more heat, increase the cayenne pepper or add a finely chopped chili.
Use thigh pieces instead of breast for a juicier result that stays tender during cooking.
Fresh coriander sprinkled on top adds a bright, fresh contrast to the rich sauce.

Storage

Store leftover Chicken Rogan Josh in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to heat evenly. This curry also freezes well for up to 2 months; thaw in the fridge overnight before reheating.

How to Serve

A black bowl contains two main layers: on the left side, there is a thick layer of white fluffy rice with separate grains visible, and on the right side, a rich layer of orange-brown creamy curry with chunks of cooked chicken coated in the sauce and garnished with small bits of fresh green herbs. The bowl sits on a dark surface with scattered cardamom pods nearby, and in the background, there are white bowls filled with more white rice, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but it’s best to thaw the chicken completely before cooking to ensure even cooking and a tender texture.

Is it possible to make this curry vegetarian?

Absolutely. Replace the chicken with vegetables like cauliflower, potatoes, or chickpeas, and use vegetable stock instead of chicken stock. Adjust cooking times accordingly.