Chicken Rogan Josh is a twist on the classic lamb version. A great way to enjoy this tasty curry sauce if you are on a budget, and looking for a cheaper alternative that doesn’t skip the flavour!
I love a good curry. I even love making them myself and experimenting with different spices to get the flavour right.
Another thing that I love is going against the rules.
I make a lovely lamb tikka masala, which is usually a chicken dish, and for this Rogan Josh, I’m using chicken breasts, instead of lamb.
Don’t get me wrong, I love a lamb Rogan Josh.
But this is a cheaper alternative that’s just as delicious!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
What is a Rogan Josh?
Rogan Josh is a type of Indian curry that originated in the Kashmir region of India. It is typically made with red meat, such as lamb or goat, and a blend of spices which can include Kashmiri red chilli powder, ginger, garlic, and cardamom seeds.
Rogan Josh is often known for its vibrant red colour, which comes from the use of Kashmiri chilli powder. It is typically served with rice or naan bread. Rogan Josh has become a popular dish in Indian cuisine and is enjoyed around the world.
Is This an Authentic Rogan Josh Curry Recipe?
Not even a little bit. There isn’t really an authentic chicken Rogan Josh recipe.
There’s no red meat, no Kashmiri chilli, and no tomatoes. There is red chilli puree and tomato puree.
But this recipe for chicken Rogan Josh tastes delicious, chicken curry recipes are fab, and we love it!
Spices for Rogan Josh
Some of the key spices used in the traditional Rogan Josh recipe include:
- Kashmiri red chilli powder – this gives the dish its signature deep red colour and mild heat.
- Ginger powder – adds warmth and depth to the dish.
- Fennel powder – a slightly sweet, liquorice-like flavour.
- Cumin powder – adds earthy and nutty flavours.
- Cardamom pods – these small green pods add a sweet, floral flavour and aroma.
- Cinnamon sticks – a warm and sweet flavour.
- Cloves – a strong, pungent, and slightly sweet flavour.
- Bay leaves – adds a subtle, earthy flavour.
- Asafoetida – also known as “hing,” this pungent spice adds a unique flavour to the dish.
- Black peppercorns – a subtle heat and earthy flavour.
These spices are typically combined with yoghurt, tomato puree, and lamb or goat meat to create the delicious and aromatic Rogan Josh.
My recipe uses most, in the form of ground spices, but not all of them.
Can You Make Rogan Josh with Chicken?
If you want to cook an authentic Rogan Josh, this is not the recipe for you! I suggest looking for a lamb or mutton version with more of the traditional ingredients.
But if you want a yummy meal for a weeknight family dinner, then sure, why can’t you make a Rogan Josh with chicken?
I put pineapple on my pizza too!!
Ingredients for Chicken Rogan Josh
When I make my easy chicken Rogan Josh I use:
Chicken Breasts
Garlic
Ginger Puree – You can swap it for grated root ginger if you prefer.
Red Chilli Puree – You can also use red chilli powder or a diced fresh chilli.
Cooking Spray – Olive oil, or another cooking oil is fine too.
Sesame Oil
Ground Cardamom – Seeds are fine too, just remove them from the pods and crush them.
Cinnamon – I use a stick, but if you haven’t got these swap it for a pinch of ground cinnamon.
Onions
Salt
Ground Cloves
Ground Cumin
Paprika
Ground Coriander
Bay
Tomato Puree
Chicken stock
Natural Yoghurt – Use full fat, which is much less likely to split when added to warm liquid.
Black Pepper
How Hot is Chicken Rogan Josh?
It is a spicy dish, but chicken Rogan Josh isn’t crazily hot. It’s a family-friendly curry.
If you want to make it spicier you can add more chilli, and you can use less for a milder dish.
Can You Use Chicken Thighs?
Boneless skinless chicken thighs are wonderful in curry and can be used in this Rogan Josh with Chicken.
Can You Add Extras to Bulk it Out?
This recipe serves four people.
If you want to make more, you can add more chicken breasts, or maybe a tin of chickpeas, and add more water, or a tin of chopped tomatoes to your sauce.
How to Make Chicken Rogan Josh – Step-By-Step Instructions
You can get the full recipe and quantities in the recipe card at the bottom of this post, but here are some step-by-step instructions, photos and detailed tips for making this easy chicken Rogan Josh Recipe.
Step one
Dice the Chicken into bitesize chunks.
Step Two
Place in a tub with the garlic, ginger and red pepper purees, stir well, until the chicken is coated, cover and place in the fridge for about an hour.
You can marinade for longer, but it isn’t necessary.
Step Three
Peel the onions and chop them into 8ths.
Step Four
Place in a deep bowl with a good splash of water and use a blender, food processor or stick blender to blitz into a puree.
I use a stick blender.
Don’t worry too much if there are a few bigger lumps.
Step Five
Heat a little cooking spray or oil in a large, lidded flameproof pan, over medium heat on the hob.
I use my cast-iron Dutch Oven. But a large frying pan with a lid is fine too.
Step Six
Add the chicken, and fry, stirring often for a few minutes until browned.
Step Seven
Remove from the pan and leave to one side.
Step Eight
In the same pan, heat the sesame oil.
Step Nine
Add the cardamom and cinnamon stick and fry for a minute stirring constantly.
Step Ten
Add the pureed onions and a pinch of salt and bring to a simmer.
Simmer for 5 minutes, stirring often.
Step Eleven
Stir in the cloves, cumin, coriander, paprika and bay until the colour is even.
Step Twelve
Add the chicken and stir together well.
Step Thirteen
Pour in the stock and add the tomato puree. Bring to a simmer, stirring occasionally.
Step Fourteen
Cover and cook for around an hour, removing the lid to stir, and scrape the bottom, occasionally.
Step Fifteen
Remove the lid and add the yoghurt and a pinch of ground black pepper.
Stir and simmer for a further 15 minutes, stirring occasionally.
If your sauce is still fairly watery, simmer for longer until it has thickened. If it ever seems to be drying out, add more water or stock.
What to Serve with Chicken Rogan Josh
I love a nice big family curry feast, so we typically have naan bread, poppadoms, dips and boiled or pilau rice on our table.
You can serve it with any of the standard curry sides that you enjoy though.
Chicken Rogan Josh
Ingredients
- 4 Chicken Breasts (Diced)
- 2 Cloves Garlic (Crushed)
- 1 Teaspoon Ginger Puree
- 1 Teaspoon Red Chilli Puree
- Cooking Spray
- 2 Tablespoons Sesame Oil
- 1 Teaspoon Ground Cardamom
- 1 Stick Cinnamon
- 2 Brown Onions (Peeled and cut into 8ths)
- Pinch Salt
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Paprika
- 1 Bay Leaf
- 1 Tablespoon Tomato Puree
- 500 ml Chicken stock
- 100 ml Full-Fat Natural Yoghurt
- Pinch Black Pepper
Instructions
- Place the diced chicken in a tub with the garlic, ginger and red pepper purees.
- Stir until the chicken is coated, cover and refrigerate for one hour.
- Place the onions in a deep bowl with a good splash of water and use a blender, food processor or stick blender to blitz them into a puree.
- Heat a little cooking spray or oil in a large, lidded flameproof pan, over medium heat on the hob.
- Add the chicken, and fry, stirring often for a few minutes until browned.
- Remove from the pan and leave to one side.
- In the same pan, heat the sesame oil.
- Add the cardamom and cinnamon stick and fry for a minute stirring constantly.
- Add the pureed onions and a pinch of salt and bring to a simmer.
- Simmer for 5 minutes, stirring often.
- Stir in the cloves, cumin, coriander, paprika and bay until the colour is even.
- Add the chicken and stir together well.
- Pour in the stock and add the tomato puree. Bring to a simmer, stirring occasionally.
- Cover and cook for around an hour, removing the lid to stir, and scrape the bottom, occasionally.
- Remove the lid and add the yoghurt and a pinch of ground black pepper.
- Stir and simmer for a further 15 minutes, stirring occasionally.
Notes
- I cook in my cast-iron Dutch oven, but a large, lidded pan is fine too.
- Swap for an inch of grated root ginger if you prefer.
- Use a diced red chilli or a teaspoon of chilli powder if you prefer.
- If your sauce is still fairly watery, simmer for longer until it has thickened. If it ever seems to be drying out, add more water or stock.
- See the post above for more tips and advice.
- Nutritional information doesn’t include rice or other sides.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
