Chicken Rogan Josh

Kashmir’s Aromatic Legacy

Chicken Rogan Josh, a beloved dish in Indian cuisine, has its roots in the Kashmir Valley. While traditionally prepared with lamb, the chicken variation has gained popularity for its milder flavor. The dish’s name offers insight into its history: “Rogan” in Persian means oil or clarified butter, while “Josh” refers to heat or passion, suggesting a dish cooked with intense heat and generous ghee.

Rogan Josh originated in Persian cuisine, brought to Kashmir by the Mughals in the 16th century. It adapted to local tastes, incorporating Kashmiri cuisine’s aromatic yet mild flavours. The signature red color comes from Kashmiri red chillies, not tomatoes, imparting vibrant hue without overwhelming heat. The dish also features a unique blend of spices including fennel, ginger, and Kashmiri veri masala.

The evolution of Rogan Josh to include chicken reflects changing dietary preferences and the adaptability of Indian cuisine. This variation maintains core flavors and techniques while appealing to a broader audience. Today, Chicken Rogan Josh offers a taste of Kashmir’s rich culinary heritage and history in every aromatic bite.


Chicken Rogan Josh
Nutrition Information
  • Serves: 4 servings
  • Serving size: 250 grams
  • Calories: 592
  • Fat: 27 g
  • Carbohydrates: 17 g
  • Sugar: 8 g
  • Sodium: 1091 mg
  • Fiber: 5 g
  • Protein: 73 g
  • Cholesterol: 252 mg
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
This recipe captures the essence of the Kashmiri-style Chicken Rogan Josh, featuring the aromatic whole spices, the rich yogurt and tomato base, and the distinctive color from Kashmiri chili powder. The slow simmering allows the flavours to meld, creating a comforting and elegant dish with layers of flavour.
  • 1 kg chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 large onions, finely sliced
  • 4 tomatoes, pureed
  • 4 tbsp ghee or oil
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 4-5 cloves
  • 2 bay leaves
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt to taste
  • Fresh coriander leaves for garnish
  1. Marinate the chicken pieces in yogurt, 1 tsp Kashmiri chili powder, and a pinch of salt for 30 minutes.
  2. Heat ghee or oil in a large pan. Add whole spices (cardamom, cinnamon, cloves, bay leaves) and sauté until fragrant.
  3. Add sliced onions and cook until golden brown.
  4. Stir in ginger-garlic paste and cook for another minute.
  5. Add the marinated chicken and cook on high heat for 5 minutes, stirring occasionally.
  6. Add tomato puree, remaining Kashmiri chili powder, turmeric, cumin, and coriander. Mix well.
  7. Reduce heat, cover, and simmer for about 20-25 minutes or until the chicken is tender and the sauce has thickened.
  8. Adjust salt to taste.
  9. Garnish with fresh coriander leaves before serving.
  10. Serve hot with steamed basmati rice or naan bread.