Chicken Rogan Josh. (Janam A. Gupta/Siliconeer)

A boldly flavored chicken curry preparation for the holidays, when you want a special treat, writes Chef Sanjay Patel. – #Lifestyle #holidaycooking #chickenroganjosh #chicken #IndianRecipe


  • 5 tbsp. vegetable oil
  • 7 black peppercorns, left whole
  • 3 black cardamom pods, left whole
  • 5 green cardamom pods, left whole
  • 4 whole cloves
  • 1 cinnamon stick
  • 1 piece mace
  • 1 onion, finely chopped
  • 1½ lb. chicken, cut into pieces
  • 6 garlic cloves, peeled, left whole
  • ¾ in. piece ginger, peeled, cut in half
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • ½ tsp. red chili powder
  • 2 tsp. ground fennel seeds
  • 1½ tsp. garam masala
  • 2 tomatoes, blended to a pulp
  • 3 tbsp plain yogurt
  • salt to taste
  • boiling water
  • chopped fresh cilantro


Heat oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.

Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the chicken pieces, and fry for 3 to 4 minutes, stirring continually, until the chicken pieces are golden brown all over.

Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tbsp. of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.

Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.

Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.

Add enough boiling water to almost cover the chicken, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the chicken is cooked through.

Stir in the chopped fresh cilantro just before serving.