Chicken Roganjosh Recipe
Make Chicken Roganjosh Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Spice Paste
Cooking Base
Finishing & Garnish
Method
Marinade
- 1
Marinate the chicken
In a large bowl combine the chicken pieces with whisked yogurt, ginger paste, garlic paste, salt, red chili powder and turmeric. Mix well so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (up to overnight) for best flavor.
Spice Paste
- 2
Prepare chili-soak
Remove stems and seeds from the Kashmiri chilies and place them in a small bowl. Pour 120 ml hot water over them and let soak 15–20 minutes until softened.
- 3
- 4
Make the paste
Transfer toasted spices to a spice grinder or blender and grind to a fine powder. Add the softened chilies with their soaking liquid and 1–2 tablespoons of fresh water if needed. Blend to a smooth, thick paste (about 1/2–3/4 cup). Set aside.
Cooking Base
- 5
Brown the whole spices
Heat ghee or oil in a heavy-bottomed pot over medium heat. Add bay leaves, cinnamon stick and lightly crushed green cardamom pods. Sauté 30–45 seconds until fragrant.
- 6
- 7
Cook the tomato and spice paste
Stir in the prepared chili-spice paste and cook 2–3 minutes, frying the paste so raw smell dissipates. Add tomato puree and continue to cook 4–5 minutes until the oil starts to separate slightly from the masala.
- 8
Add chicken and simmer
Add the marinated chicken pieces and any marinade juices to the pot. Increase heat to medium-high and stir so chicken is coated in the masala. Cook 4–6 minutes to sear the chicken pieces. Add salt (start with 1 tsp) and sugar if using. Pour in 150–200 ml water (adjust for desired gravy thickness). Bring to a gentle boil, then reduce heat to low, cover partially and simmer 18–22 minutes until chicken is cooked through and tender. Stir occasionally and check sauce consistency; add a splash more water if too thick.
Finishing & Garnish
- 9
Finish
Once the chicken is tender and the flavors melded, stir in hung yogurt or cream (if using) off the heat to avoid curdling. Crush kasuri methi between your palms and sprinkle it over the curry. Adjust salt and heat to taste and simmer 2 minutes more on the lowest heat to incorporate.
- 10
Garnish and serve
Turn off heat and sprinkle chopped fresh coriander. Serve hot with steamed basmati rice, naan or roti, and lemon wedges on the side.
