Kashmiri Chicken Rogan Josh Curry Recipe - Serves 4-6

Kashmiri Chicken Rogan Josh Curry Recipe

From 401 to 602 calories each serving (599 to 800 calories if eating with rice)

Taste Rating = 8     Heat Rating = Very Hot


1KG (2 lbs 3 oz) boneless and skinless chicken thighs, cut into bite-sized pieces
1 cup (250ml or 9 fl oz) unsweetened natural yogurt
3 tablespoons (45ml) ginger and garlic paste
3 tablespoons (45ml) Kashmiri chilli powder
1 tablespoon (15ml) ground black pepper
4 teaspoons (20ml) ground coriander
4 teaspoons (20ml) ground cumin
2 teaspoons (10ml) ground turmeric
1 teaspoon (5ml) salt
4 medium onions, peeled and coarsely chopped
4 tablespoons (60ml) cooking oil
3 green cardamom pods, lightly crushed
5cm (2 inches) cinnamon stick
2 cloves
2 large tomatoes, finely chopped
2 teaspoons (10ml) sugar
1/2 cup (125ml or 4 fl oz) hot water
1 tablespoon (15ml) garam masala
1 cup (250ml) fresh coriander (cilantro) leaves, finely chopped


Put the chicken, yogurt, ginger and garlic paste, 1 tablespoon (15ml) of Kashmiri chilli powder, ground black pepper, ground coriander, ground cumin, ground turmeric and salt into a large bowl, mix well, cover with kitchen film and put into the fridge to marinate for at least 3 hours
Put the onions into a food processor, blend into a smooth paste and set aside
Heat the cooking oil in a large heavy-bottomed frying pan or saucepan (you need one with a lid) over a high heat
Reduce the heat to medium and add the cardamom pods, cinnamon stick, cloves and the onion paste, mix well and fry until the onion paste starts to darken (8-20 minutes), stirring often
Add the chopped tomatoes, the remaining 2 tablespoons (30ml) of Kashmiri chilli powder and sugar, mix well and cook for 3 minutes, stirring every minute or so
Add the marinated chicken (and the marinade) and the hot water, mix well and saute for 5 minutes, stirring every half minute or so
Adjust the heat to maintain a simmer, cover and cook for 30 minutes, stirring every few minutes
Add the garam masala, mix well, increase the heat to medium and saute (uncovered) for 5 minutes, turning often (add a little hot water if the curry becomes too dry or increase the heat to high if the sauce is too runny so that the sauce reduces)
Serve hot on basmati rice, garnished with the fresh coriander (cilantro)

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Recipe submitted on 7 August 2016

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