Chicken Rogan Josh

Ingredients

• 454 g (1 pound)chicken breasts
• 1onion
• 5garlic cloves
• 480 ml (2 cups)water
• 75 ml (5 tablespoons)tomato purée
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)grated ginger
• 10 ml (2 teaspoons)cumin
• 10 ml (2 teaspoons)coriander
• 10 ml (2 teaspoons)garam masala
• 10 ml (2 teaspoons)paprika
• 5 ml (1 teaspoon)cinnamon
• 2.5 ml (½ teaspoon)ground cloves
• 2.5 ml (½ teaspoon)chilli powder

Instructions

1. 1

   Prepare the ingredients

   Finely dice the onion and garlic, and prepare the grated ginger. Cut the chicken across the grain into bite-sized pieces.

2. 2

   Soften the aromatics

   Warm the olive oil in a skillet or pot over medium-high heat. Add the onion, ginger and garlic, then sauté for a few minutes until the onion is soft and translucent.

3. 3

   Cook the spices

   Stir the tomato purée and seasonings into the pot. Sauté for another minute to bring out their flavours.

4. 4

   Add the chicken

   Add the diced chicken and water. Stir to combine, then reduce the heat to medium.

5. 5

   Simmer until cooked

   Cover the pot if you like and simmer the curry for 10–20 minutes, until the chicken is cooked through. Cooking time depends on the size of the chicken pieces.

What is chicken rogan josh?

Rogan josh is a curry associated with Kashmir, traditionally made with meat and a warmly spiced sauce. This version uses chicken breast for a quicker-cooking take on the dish.

The onion, garlic and ginger build the base, while tomato purée and a blend of spices give the sauce its savoury, aromatic character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 25g protein, 7g carbs, 11g fat.

The chicken supplies most of the protein, while the tomato purée and onion contribute some carbohydrate. Olive oil provides much of the fat, with the chicken adding more. Serve with vegetables alongside, or choose a measured portion of rice or flatbread to round out the plate.

Build the flavour base

Aromatics: Finely dice the onion and garlic so they soften quickly, and use grated ginger to distribute its flavour through the sauce.

Spices: Give the seasonings a brief sauté with the tomato purée. Keep them moving and cook them for about a minute, rather than letting them catch on the pan.

Cut the chicken evenly

Piece size: Cut the chicken into similar bite-sized chunks so they cook at roughly the same rate. Cutting across the grain also helps keep the pieces tender.

Doneness: The method gives a 10–20-minute simmering range because larger chunks take longer. Check that the thickest piece is cooked through before serving.

Get the sauce consistency right

Liquid: The 480 ml of water makes a fairly generous sauce. Simmering lets the chicken cook while the tomato and spices flavour the liquid.

Finish: If the sauce seems thinner than you prefer, simmer it uncovered for a little longer, keeping an eye on the chicken so it does not overcook.

Keep the timing flexible

The stated total time is 20 minutes, but the method allows for a 10–20-minute simmer after the ingredients are prepared. The size of the chicken pieces and how quickly the sauce reaches a simmer affect the actual time.

Use the chicken’s doneness, rather than the clock alone, as your final cue.

Choose what to serve alongside

Rice: Serve the curry with basmati rice to soak up the sauce. Flatbread is another useful option for scooping.

Vegetables: Add a simple side of greens or other vegetables to make the meal more varied and balance the richness of the curry.

Recipe notes & tips

• Cut the chicken into evenly sized chunks to help it cook at a similar rate.
• Have the spices measured out before heating the pan so they are ready to add.
• Stir the tomato purée and spices constantly during their brief sauté to prevent sticking.
• Start checking the chicken at the shorter end of the simmering range if the pieces are small.
• Taste the sauce before serving and adjust the chilli level next time if you prefer more or less heat.

Variations

• Add yoghurt: Stir a spoonful into the finished curry off the heat for a softer, creamier sauce.
• Use chicken thighs: Cut them into bite-sized pieces and check they are cooked through before serving.
• Boost the vegetables: Add spinach near the end and simmer until wilted.
• Make it milder: Reduce or omit the chilli powder to suit your preference.
• Serve with flatbread: Use warm flatbread instead of rice to scoop up the sauce.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so smaller pieces do not overcook while larger ones finish.
• Scorched spices: Keep stirring during the one-minute sauté and lower the heat if the mixture catches.
• Crowded pan: Use a pot large enough to stir the chicken and sauce together comfortably.
• Guessing doneness: Check a thick piece before serving rather than relying only on the simmering time.
• Too-thin sauce: Simmer uncovered for a little longer, watching that the chicken remains tender.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions