Baked Chicken Rogan Josh Recipe
2021-01-16- Cuisine: Indian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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Nutritional Info
This information is per serving.
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Calories
564.8 -
Carbohydrates
58.6 g -
Cholesterol
87.6 mg -
Fat
16.4 g -
Fiber
2.5 g -
Protein
42.0 g -
Saturated Fat
2.3 g -
Serving Size
1 -
Sodium
601.8 mg -
Sugar
4.1 g -
Trans Fat
1 g -
Unsaturated Fat
1.3 g -
Potassium
561.9 mg
Baked chicken Rogan Josh Recipe belongs to Fine Indian cuisine. Our rogan josh is made with the traditional aromatic blend of spices, coriander, cloves, cumin, and cardamom.
The Moguls, known for the splendor and grandeur they brought to 16-century India, originated this style of preparation as a lamb dish.
India’s great aromatics-coriander, cardamom, and cloves-impart their perfumes as the dish gently cook.
Serve this delicious baked chicken Rogan Josh with spicy rice and tomato apricot chutney. You may also like Baked Chicken Things
I came up with this chicken rogan josh just to see if I could make an Indian curry from scratch after having some Chicken Tikka Masala at a restaurant. Upon first taste, I decided I like it so much that it’s going on the menu for dinner tonight!
Although lamb is the more traditional choice for Rogan Josh, this chicken version means it’s quicker to prepare and a midweek meal that fits any schedule. This AMAZING curry is served with some rice and naan bread – perfect for friends and family!
This is a medium curry with a hint of chili, but for those looking for more spices, you can always add it in. If you like mild heat, then feel free to leave out the chili. The grocery list looks long, but it’s easy to find everything in the supermarket!
Baked Chicken Rogan Josh Recipe
Historically rogan josh was a main course on the table at holidays, like weddings and during Eid. But it is one of the most popular curries in India, and you can find it on every Indian menu. We wanted to make a chicken version of rogan josh that tastes great and is quicker to cook. Done!
You may be surprised to know that this curry mixture is made with everyday ingredients. You can find everything you need in the grocery store.
Ingredients
- 2 chicken, cut into 8 serving pieces,trimmed of using tips
- 1¼ teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 cups nonfat plain yogurt
- 1 large yellow onion, peeled and minced
- 5 cloves garlic, peeled and minced
- 1/4 cup (60 g) peeled and minced ginger
- 1 teaspoon minced fresh red chili, seeds removed
- 1 teaspoon freshly ground coriander
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground turmeric
- 4 tablespoons usalted butter, melted
- 2 tablespoons vegetable oil
- 6-8 cups (1,5-2 L) chicken broth
- 1/4 cup (60 g) coarsely chopped fresh cilantro leaves
Method
Step 1
Rinse chicken pieces under running cold water, removing any excess fat. Pat dry with paper towels. Reserve the back and wing tips for another use.
Step 2
Place chicken pieces in a large bowl. Toss with 1 teaspoon salt and 1/2 teaspoon black pepper. Add yogurt and coat seasoned chicken well. Set aside and allow marinating at room temperature for 1 hour.
Step 3
In a food processor, combine onion, garlic, ginger, chili, and spices, including remaining salt and black pepper. Process until smooth.
Step 4
In a large heavy pot, heat butter and vegetable oil over low heat. Add the onions spice purée and cook, stirring, over medium heat for 5 minutes.
Step 5
Add marinated chicken with yogurt. Add enough chicken broth to cover and bring to a simmer. Reduce heat to low, mix well, cover, and cook until chicken pieces are cooked about 45 minutes.
Step 6
Stir in chopped fresh cilantro and serve.