Easy Chicken Rogan Josh

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1white onion, sliced
• 1 stick, 5 cm (or 5 ml / 1 teaspoon ground cinnamon)cinnamon
• 6cardamom pods, bashed (optional)
• 4cloves (optional)
• 3garlic cloves, finely grated or crushed
• 1 piece, 3 cmfresh ginger, grated
• 2.5–5 ml (½–1 teaspoon)chilli flakes, or more to taste
• 10 ml (2 teaspoons)cumin seeds
• 10 ml (2 teaspoons)ground coriander
• 10 ml (2 teaspoons)ground turmeric
• 10 ml (2 teaspoons)garam masala
• 800 gchicken breast, cut into bite-sized pieces
• 400 gtin chopped tomatoes
• 2.5 ml (½ teaspoon), or to tastesalt
• 4 mediumplum tomatoes, quartered (optional)
• 30–45 ml (2–3 tablespoons), plus extra for garnishcoriander leaves, chopped
• To serveplain or pilau rice, or pilau cauliflower rice

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a wide, deep saucepan. Add the onion, cinnamon, bashed cardamom pods and cloves, cover, and cook over a low heat for 5 minutes, until the onion is soft but not browned.

2. 2

   Fry the spices

   Add the garlic, ginger, chilli flakes, cumin, ground coriander, turmeric and garam masala. Stir and fry uncovered over a low heat for 2 minutes, adding a splash of water if the mixture starts to dry out.

3. 3

   Coat the chicken

   Add the chicken and stir to coat it in the spices. Fry for a couple of minutes so the pieces brown slightly.

4. 4

   Simmer the curry

   Stir in the chopped tomatoes and salt, then bring the sauce to the boil. Cover the pan, reduce the heat to low and cook for 10 minutes. Remove the lid and cook for a further 10 minutes, until the sauce has thickened and the chicken is cooked.

5. 5

   Finish and serve

   Just before serving, stir in the quartered plum tomatoes, if using, and the chopped coriander leaves. Scatter over extra coriander and serve with rice and, if you like, a beer or a glass of wine.

What is chicken rogan josh?

Rogan josh is a curry associated with Kashmiri cooking, known for its aromatic spices and rich sauce. This British weeknight version uses chicken breast and tinned tomatoes for a straightforward, quick-cooking meal.

Whole spices, garlic, ginger and ground spices build flavour in the pan before the chicken and tomatoes are added. Fresh coriander and optional plum tomatoes finish the curry just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 45g protein, 17g carbs, 13g fat.

Chicken breast supplies most of the protein, while the rice and tomatoes contribute carbohydrates; olive oil provides most of the fat. Serve with a generous portion of rice or cauliflower rice and add vegetables alongside if you want a more varied plate.

Building the flavour base

Whole spices: the cinnamon, cardamom and cloves infuse the oil as the onion softens. Cardamom and cloves are optional, so leave them out if you prefer a simpler spice base.

Ground spices: fry the garlic, ginger, chilli, cumin, coriander, turmeric and garam masala gently for 2 minutes. Keep the heat low and add a splash of water if they begin to catch.

Cooking the chicken

Bite-sized pieces: cut the chicken into similarly sized chunks so they cook at a similar pace. Stir well when adding it so the pieces are coated in the spice mixture.

Light browning: a couple of minutes in the pan gives the chicken some colour before the tomatoes go in. The later covered simmer cooks it through in the sauce.

Getting the sauce right

Covered simmer: cook the curry for 10 minutes with the lid on, then remove it for another 10 minutes. The uncovered stage lets the tomato sauce thicken.

Doneness: check that the chicken is cooked through before serving. The recipe gives time and texture cues rather than a separate temperature.

The fresh finish

Plum tomatoes: these are optional and go in only just before serving, so they bring a fresher tomato note than the simmered tinned tomatoes.

Coriander: stir the chopped leaves through at the end and keep a little extra for the garnish. Adding them late preserves their fresh flavour.

What to serve with it

Rice: plain rice or pilau rice makes a simple base for the tomato sauce. Pilau cauliflower rice is the alternative suggested in the recipe.

Drinks: the recipe suggests serving the curry with beer or a glass of wine, if desired.

Recipe notes & tips

• Keep the onion on a low heat so it softens without browning.
• Add a splash of water if the spices begin to stick or look dry.
• Cut the chicken into evenly sized, bite-sized pieces for more even cooking.
• Use the lower amount of chilli flakes for a milder curry.
• Add the optional plum tomatoes and coriander right before serving.

Variations

• Milder curry: use ½ teaspoon chilli flakes or leave them out.
• Ground cinnamon: use 1 teaspoon ground cinnamon instead of the cinnamon stick.
• Skip the whole spices: omit the optional cardamom pods and cloves.
• Fresh tomato finish: leave out the optional plum tomatoes for a smoother sauce.
• Cauliflower rice: serve with pilau cauliflower rice instead of plain or pilau rice.

Common mistakes to avoid

• Browning the onion: keep the heat low and stop when it has softened.
• Scorching the spices: fry them gently and add a splash of water if the pan gets dry.
• Uneven chicken pieces: cut them to a similar bite-sized shape so they cook at a similar pace.
• Watery sauce: remove the lid for the final 10 minutes so the sauce can thicken.
• Adding coriander too early: stir it in just before serving to keep its fresh flavour.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 2 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions