Chicken Roganjosh

Chicken Roganjosh by Anand Caterers Pvt. Ltd


  1. Chicken – 1 Kg cut into 2 inch cubes
  2. Full fat yogurt – 2 cups
  3. Ginger garlic paste – 6 Tablespoons
  4. Onion paste – 2 cups
  5. Kashmiri red pepper – 2 Tablespoons
  6. Turmeric powder – 2 Teaspoons
  7. Fennel seeds – 2 Teaspoons
  8. Cloves – 6
  9. Cinnamon powder -2 Teaspoons
  10. Cumin seeds – 2 Teaspoons
  11. Asafetida (Hing) – a good pinch
  12. Garam masala powder – 2 Teaspoons
  13. Oil or Ghee – 6 tablespoons
  14. Salt – to taste


In a bowl mix yogurt, salt, Kashmiri red pepper powder and ginger garlic paste. Add chicken. Mix everything well and marinate the chicken for half an hour. Heat ghee in a thick bottom pan. Add onion paste and cook it until it turns a  golden brown. Turn heat to medium low. Now add all the spices except the curry powder. Saute them all together. Add the chicken. Cook it on a low heat, stirring it every couple of minutes slowly without covering it. Slow cooking is the key when it comes to making a nice and rich curry. When the chicken is almost done in about 20 minutes, add the garam masala powder and sauté until tender. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *