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–+ servings

Easy Chicken Rogan Josh

A culinary delight that tantalizes the taste buds with its bold flavors and creamy sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon vegetable oil Perfect for sautéing and adding flavor.
  • 20 g unsalted butter Adds richness to the dish.
  • 1 stick cinnamon Infuses warmth and aromatic sweetness.
  • 2 pods cardamom Provides a unique floral note.
  • 2 medium onions Finely chopped, base for a savory depth of flavor.
  • 4 cloves garlic Minced, essential for an aromatic kick.
  • 1 tablespoon grated ginger Brings a zesty freshness to the curry.
  • 1 tablespoon paprika Adds color and mild spice.
  • 1 teaspoon ground coriander Deepens the flavor profile.
  • 1 teaspoon ground cumin Offers earthiness and warmth.
  • 1/2 teaspoon cinnamon Enhances the spice blend complexity.
  • 1/4 teaspoon cayenne pepper Introduces a bit of heat.
  • 400 ml chicken stock Keeps the curry moist and flavorful.
  • 400 g chicken breast Cut into bite size pieces, the main protein in this dish.
  • 2 tablespoons tomato paste Thickens and enriches the sauce.
  • 200 ml passata Adds acidity and sweetness to balance flavors.
  • 1 teaspoon garam masala The finishing touch to elevate the dish's complexity.
  • 100 g natural yoghurt Creates creaminess and balances spices.

Method
 

  1. Heat the oil in a large, heavy-based pot with a lid, then melt the butter until foaming. Add the cinnamon stick and cardamom pods, cooking them over medium heat for about one minute to release their essential oils.
  2. Add the finely chopped onions to the pot and cook for approximately 5-6 minutes until they soften and turn slightly golden. Incorporate the minced garlic and grated ginger, cooking them together for another minute.
  3. Stir in all of your dried spices including paprika, ground coriander, ground cumin, cinnamon, and cayenne pepper; continue cooking for an additional minute while stirring almost continuously. Pour in a quarter of the chicken stock, mix well, then add the diced chicken pieces ensuring they're well coated in spices.
  4. Stir in both tomato paste and passata along with the remaining chicken stock before bringing everything to a gentle simmer; cover the pot with its lid and reduce heat to medium-low as you let it simmer for about 10 minutes until your chicken is thoroughly cooked through.
  5. Remove the lid from your pot allowing excess moisture to evaporate; continue cooking for a few more minutes while stirring occasionally until you've achieved your desired sauce thickness.
  6. Stir in garam masala along with natural yoghurt; let it simmer together for another 1-2 minutes allowing all those flavors meld beautifully before serving hot over basmati or cauliflower rice or alongside naan bread topped with extra yoghurt and fresh coriander if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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