Juicy, succulent chicken thighs swimming in a rich, glossy, super spiced gravy makes this easy chicken rogan josh recipe one you’ll want to repeat again and again. And the bonus? It takes just 30 minutes to make.
Rogan josh is most commonly paired with lamb (so much so that my boyfriend was convinced this WAS lamb rogan josh when he was eating it!), but here I’m pairing it with juicy chicken thighs and it might just be my new favourite curry.
Plus, using chicken thighs means it can be on the table in just 30 minutes, so it’s wonderful for a weeknight treat (or a fun fakeaway night in). And most of that time is hands-off – we’re just letting the curry simmer away and make magic on the stove.
It’s PACKED with glorious spices and really does taste just like rogan josh you’ll get at a restaurant, or from an Indian takeaway. Serve with steamed rice, garlic naan or cheese naan for a very special night in.
As with any curry, the flavour only gets better with time so it’s also a great option for meal prep – make a double batch and enjoy throughout the week, or freeze half for a super easy meal you can defrost in minutes in the microwave.
There are a lot of spices here, but don’t be intimidated! Most of them you probably have in your cupboard, and all are easy to find at a regular store.
- Chicken thighs. We’re using skinless, boneless chicken thighs here, and always free-range. You can use chicken breast if you like, but they are prone to drying out. If you do use chicken breast, let the sauce simmer for 10 minutes before adding it for the last 15 minutes to cook in the sauce.
- Spices. I am aware there are A LOT of spices here but I promise they’re worth it. There are, however, a couple of swaps you can make if you can’t find something. Kashmiri chilli powder is a bright red, mild spice that brings a gorgeous colour to the curry, but you could replace it with paprika. If you can’t find garam masala, you can use curry powder, and if you can’t find ground cardamom or cloves, just use more cinnamon. You can leave out the ground fennel if you can’t find it.
- Passata. This is known as tomato puree in the US – it’s super smooth, pureed, uncooked tomatoes that makes a wonderful base in this curry.
- Stock. If you don’t have chicken or vegetable stock, you can use water mixed with 1 teaspoon of fish sauce.
How to make it
Chop your chicken into bite-sized pieces, then toss them with a bit of salt. Cook the onion in butter until soft and translucent (it’ll be looking more transparent). At this point, add your garlic and ginger and stir through the onion. Add all the spices and cook for another minute, until they’re smelling super fragrant and a kind of paste forms. Add your chicken and cook for a couple of minutes on each side, just to brown it (it’ll finish cooking in the sauce).
Add the passata and the stock, bring to a simmer then turn the heat down and pop a lid on the pan. Cook for 5 minutes, then remove the lid and cook for another 20 minutes, until the sauce has reduced into a thick, glossy gravy and the chicken is cooked through. Serve with rice and naan and enjoy!
Got a question?
Curry actually gets even BETTER after a couple of days in the fridge – and this curry will keep well for 5 days, stored in an airtight container. Reheat in the microwave for a few minutes or on the stovetop over low heat.
Yes! This curry freezes really well. Freeze in ziplock bags or in a plastic or glass container. Defrost in the fridge overnight, or in the microwave on low.
You can, but chicken breast loves to dry out when cooked like this. Chicken thighs are much juicier and can hold up to longer cooking times. If you do use chicken breast, let the sauce simmer for 10 minutes, then add the chicken breast, cover for 5 minutes and then simmer uncovered for another 10 minutes.
Like this recipe? Here are some more chicken favourites
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print