Chicken Roganjosh Recipe

Name: Chicken Roganjosh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound, 1-23 ounces, weight Boneless Chicken, Cut Into 1 Inch Cubes; 1 cup Yoghurt; 1- 1/2 teaspoon Ginger Paste; 1- 1/2 teaspoon Garlic Paste; 1 Tablespoon Kashmiri Red Pepper Powder; 4 Tablespoons Oil; 1 whole Onion, Blended; 1 teaspoon Turmeric; 1 teaspoon Fennel Seeds; 3 whole Cloves; 1 teaspoon Cinammon Powder; 1 teaspoon Cumin Seeds; 1 Tablespoon Tomato Paste; Salt To Taste; 1 teaspoon Madras Curry Powder; Water (as Needed)

Servings: persons

1 pound, 1-23 ounces, weight Boneless Chicken, Cut Into 1 Inch Cubes
1 cup Yoghurt
1- 1/2 teaspoon Ginger Paste
1- 1/2 teaspoon Garlic Paste
1 Tablespoon Kashmiri Red Pepper Powder
4 Tablespoons Oil
1 whole Onion, Blended
1 teaspoon Turmeric
1 teaspoon Fennel Seeds
3 whole Cloves
1 teaspoon Cinammon Powder
1 teaspoon Cumin Seeds
1 Tablespoon Tomato Paste
Salt To Taste
1 teaspoon Madras Curry Powder
Water (as Needed)

1
Marinte the chicken in yoghurt, ginger and garlic pastes and Kashmiri red pepper powder.
2
Set aside for 1/2 hour.
3
Add oil to a saucepan and to it, add the onion paste.
4
Keep stirring until it turns a golden brown color.
5
With the heat on medium, add the rest of the ingredients.
6
Fry for a couple of minutes before adding the chicken.
7
At this stage, you can add water to achieve the desired consistency of your curry (I added 3/4 cup).
8
Stir and let the chicken cook on low to medium heat, half covered.
9
The chicken should cook in about 30 minutes or less (dont overcook the chicken as it will become rubbery).
10
Garnish with coriander.
11
(Recipe adapted from Indian Simmer.)

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound, 1-23 ounces, weight Boneless Chicken, Cut Into 1 Inch Cubes, 1 cup Yoghurt, 1- 1/2 teaspoon Ginger Paste, 1- 1/2 teaspoon Garlic Paste, and more.

Yes, Chicken Roganjosh falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Roganjosh

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