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This chicken rogan josh is one of the tastiest and flavoursome curries around. Combining a mixture of spices and tender chicken breast simmered with tomatoes, it’s every bit as delicious as a takeaway version! I use olive oil instead of ghee and a dollop of low-fat yogurt to also make it a much healthier option.
What is it?
Aside from being a British takeaway favourite, Rogan Josh is a popular curry hailing from the Kashmir region of India. Its history actually dates back hundreds of years and has roots in Persian cuisine.
Packed with warming spices, Rogan Josh gets its signature red hue from the addition of mild chillis. In the West it is generally considered to be a tomato-based curry. Although authentically tomatoes are not generally included.
Typically, Rogan Josh is made with mutton or lamb, but chicken is just as tasty an addition (and a little healthier!)
Is it spicy?
Despite historically having an abundance of chillis, Rogan Josh is a fairly mild curry. Mild chillis are used rather than hot ones to give a warming, but not super hot, taste.
This recipe uses mild chilli powder, although it can actually be substituted for paprika, mixed with a little cayenne pepper for a little more heat if desired.
What can you serve it with?
As with most curries, a side of rice or naan (or both) is a must to mop up all those rich aromatic juices. Some kind of pickle or chutney on the side also goes well. Mango chutney is a particularly popular option.
While often used to cool down hot curries, raita is also a tasty addition to mild curries. This homemade cucumber raita is super easy to make alongside.
If you want to turn your meal into a full banquet you could also rustle up some appetisers or side dishes to eat buffet style. Try onion bhajis or you could make these homemade chicken pakoras which are simpler than they look!
How long does it keep?
This chicken Rogan Josh will keep for up to 3 days in the fridge and can be reheated on the hob/stove or in the microwave.
Leftovers can also be frozen for up to three months. Transfer into a sealed container and defrost thoroughly before reheating. You can also try using these souper cubes to freeze individual portions – perfect for a quick fix.
Don’t be put off by the number of ingredients required as most are standard spices. For a full list of ingredients including weights and measurements jump to the printable recipe card.
- Onion – brown or white, diced
- Garlic, crushed or minced
- Ginger paste
- Chicken breast – skinless and boneless, diced
- Tinned chopped tomatoes
- Chicken stock – from a cube works fine
- Fresh tomatoes – quartered
- Natural yogurt – while the recipe calls for low-fat to keep the dish lighter, full-fat works fine too – make sure to bring the yogurt to room temperature before adding which will reduce the chances of it curdling.
- Cinnamon stick
- Cardamom pods
- Mild red curry powder
- Ground coriander
- Ground cumin
How to make it
- Saute the onions in a frying pan/skillet until lightly browned and softened. Add the garlic and ginger to the pan and cook for a further minute.
- Add the chicken to the pan and cook until browned on all sides.
- Add the spices and cook for a further minute to allow them to ‘bloom’ (release their fragrance).
- Add the chopped tomatoes and stock to the pan and reduce to a simmer. Cook for 15 minutes.
- For the last 15 minutes of the cooking time add the fresh sliced tomatoes.
- Remove from the heat and stir in the yogurt.
- Serve with chopped coriander and/or onion scattered on top.
Looking for more great Indian curry recipes? Try:
- Slow cooker chicken curry
- Simple egg curry
- Chicken and red lentil curry
- Leftover turkey and sprout curry (also works with chicken)
- Chicken tikka biryani
- King prawn biryani
Products that work well for this recipe
Souper Cubes – freeze soups or sauces easily!
Indian Karahi Curry Bowls
Bring your favourite curry into your kitchen with this Chicken Rogan Josh. Warming and aromatic, it’s also a lot healthier than your standard takeaway meal.
The default recipe serves one.
- 1 tsp olive oil
- 1/2 small onion, diced
- 1 clove garlic, crushed
- 1 tsp ginger paste
- 120g / 4.25 oz chicken breast
- 100g / 3.5oz tinned chopped tomatoes
- 65ml / 1/4 cup chicken stock
- 1/2 medium tomato, quartered
- 1 tbsp low-fat natural yogurt
- diced red onion and chopped coriander to serve (optional)
For the spice mixture:
- 1 small cinnamon stick
- 2 cardamom pods
- 1/4 tsp turmeric
- 1 tsp mild red chilli powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and gently saute until slightly golden (around 8 minutes)
- Add the garlic and the ginger to the pan and cook for a further minute before adding the chicken breast. Cook the chicken until lightly browned on all sides.
- Add the spice mixture and cook for a further 30seconds, stirring together, to allow the spices to bloom (release their fragrance)
- Add the chopped tomatoes and chicken stock to the pan, season well and stir to combine. Reduce the heat to medium, cover the pan and allow to simmer for 15 minutes. Add the sliced tomatoes for the last 5 minutes of cooking.
- Remove the pan from the heat and stir in the yogurt.
- Serve with chopped red onions and chopped coriander over the top
- You can use ghee instead of olive oil for a more authentic recipe. You can also use vegetable or rapeseed (canola) oil instead of olive oil
- Bring the yoghurt to room temperature before adding to the curry, which will help to stop it from splitting.
- If you can’t find mild curry paste then you can use paprika instead, with a little cayenne pepper mixed in for some warmth.
- Category: Curry
- Method: Hob / Stove
- Cuisine: Indian
- Serving Size: 1
- Calories: 320
- Fat: 12g
- Carbohydrates: 22g
- Protein: 33g
Keywords: curry, indian, rogan josh, yogurt, mild, fakeaway