Chicken Rogan Josh

Chicken Rogan Josh

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Main dishes

Made with these products:


  • Garlic 80g
  • Onions 400g
  • Green pepper (deseeded) 1
  • Red pepper (deseeded) 1
  • Curry Masala 60ml (4 tbsp)
  • Ghee 60ml (4 tbsp)
  • Tinned plum tomatoes 450g
  • Water 200ml
  • Chicken breast – skinned and cut into bite-sized cubes 1 kg
  • Fresh tomatoes (about 4 tomatoes),cut into quarters 200g
  • Seasoning (salt and pepper)
  • Coriander (finely chopped) 60ml (4 tbsp)
  • A sprig of fresh coriander to garnish

Rogan Josh (or roghan josh) is an aromatic curry dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and the United Kingdom. Rogan means oil in Persian, while Josh means hot, heat , boiling or passionate. Rogan Josh therefore means it is cooked in oil at intense heat. This particular curry recipe is a chicken dish, red in colour.

Preparation time:  10-15 minutes
Cooking time: 40 minutes
Serves: 8

Attachments: Food Processor, Flexi Beater


  1. Slice the garlic and onions in the Food Processor using the thin slicing plate using speed 3, reserve and then slice the peppers. Make a paste out of the Curry Masala (see Cook's note 1 on page 88).
  2. Add the ghee, garlic, onions and the paste to the bowl. Attach the Flexi Beater, set the temperature to 140ºC and the speed to stirring 1 and cook for 7 minutes (see Cook's note 2 on page 88). Add the tinned tomatoes and water and cook for 5 minutes.
  3. Turn the temperature off and allow to cool slightly. Purée the contents of the bowl in the Food Processor using the Knife Blade on speed 4.
  4. Return the contents of the Food Processor to the bowl and add the sliced peppers. Attach the Stirring Tool to the machine, reset the temperature to 140ºC and cook until the sauce darkens - this will take about 10 minutes. Lower the temperature to 90ºC. Add the chicken pieces and tomato quarters and maintaining the stirring speed, cook for another 10-15 minutes or until cooked.
  5. Add the salt and pepper and the chopped coriander. Place in the serving dish and garnish with coriander.

Post a comment