30 Minute Chicken Rogan Josh
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.
Serve with 2-ingredient dough garlic naan or cheese naan for a proper fakeaway night in.
Servings: 4 servings
Calories: 419kcal
Ingredients
For the curry -
- 500 g/1lb chicken thighs boneless, skinless and free-range
- 1/2 teaspoon salt
- 2 tablespoons butter or use oil
- 1 onion finely diced
- 3 garlic cloves crushed
- 1 tablespoon ginger grated (or use ginger paste)
- ½ tablespoon ground coriander
- ½ tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon garam masala
- 1 teaspoon ground fennel
- 1 tablespoon Kashmiri chilli powder or use smoked paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup chicken stock
- 1/3 cup tomato passata
To serve -
- 1 cup long-grain rice like basmati
- 1 1/2 cups water
- 1 teaspoon salt
- A handful of fresh cilantro coriander leaves
Instructions
- Season the chicken. Chop the chicken into bite sized chunks, then add to a small bowl and toss with 1/2 teaspoon of salt. Set aside.
- Cook the onion, ginger and garlic. Add 2 tablespoons of butter to a large, high sided frying pan or skillet over medium heat, then add the diced onion. Cook, stirring, for about 5 minutes or until the onion starts to soften nicely and looks translucent (more see-through). At this point, add the 3 crushed garlic cloves and 1 tablespoon of ginger, then stir through the onion for another minute.
- Cook the spices and chicken. Add all the spices, and stir through the onion, garlic and ginger for another minute to create a fragrant paste. Add the diced chicken pieces, and spread them out onto a single layer if you can. Let them cook for a couple of minutes on one side, undisturbed, then turn them over and cook for another minute. Add 1/3 cup of passata and 1/2 cup of stock, then stir the chicken through the liquid.
- Simmer and reduce the curry. Bring the liquid to a simmer, then pop a lid on your pan (or use a large plate or a wooden board), reduce the heat to low and cook for 5 minutes. Remove the lid, then simmer the curry for another 20 minutes, until the sauce has thickened and reduced nicely into a glossy gravy and the chicken is cooked through.
- Make the rice. While the curry is simmering, add 1 cup of rice, 1 1/2 cups of water and 1 teaspoon of salt to a small pot that has a lid. Set over medium heat, and when the water starts to get a little foamy, reduce the heat to low and pop the lid on. Let it cook for 12 minutes, then remove from the heat and keep the lid on until you're ready to serve.
- Garnish and serve. Divide the rice between plates, the top with the curry. Scatter over fresh coriander leaves then dig in.
Notes
INGREDIENT NOTES: Tomato passata is known as tomato puree in the US. If you'd like to use chicken breast, add the stock and passata right after adding the spices, and let the sauce simmer for 10 minutes. Then add diced chicken breast, cover the pan for 5 minutes, then remove the lid and let it simmer for the last 10 minutes. This will help prevent the chicken breast from drying out.
SUBSTITUTIONS: If you can't find Kashmiri chilli powder, use paprika. Use more ground cinnamon in place of ground cardamom and cloves, use curry powder in place of garam masala and you can leave out the ground fennel if you can't find it. If you don't have chicken or vegetable stock, just use 1/2 cup of water and add 1 teaspoon of fish sauce.
STORAGE INSTRUCTIONS: Curry actually gets even better after a couple of days - the flavour has more time to develop. It will last well for 5 days, stored in an airtight container. Reheat in the microwave for a few minutes or on the stovetop over low heat. You can also freeze it. I like to freeze it in ziplock bags or in a plastic or glass container. Defrost it in the fridge overnight, or in the microwave on low.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 45.5g | Protein: 30.1g | Fat: 12.6g | Saturated Fat: 5.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.2g | Trans Fat: 0.26g | Cholesterol: 134mg | Sodium: 1044mg | Potassium: 583mg | Fiber: 3.2g | Sugar: 2.5g | Vitamin A: 1280IU | Vitamin C: 7.9mg | Calcium: 75mg | Iron: 2.9mg