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.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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