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Rogan Josh

500g chicken cut into 2 inch cubes

250g onions peeled and finely chopper

3 tablespoons vegetable oil

4 cardamom pods

2 bay leaves

6 whole black peppers

4 whole cloves

1 inch stick cinnamon

4 cloves garlic, peeled and finely chopped

1 inch cubes fresh ginger, peeled and finely chopped

2 green chillies

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon salt

1 teaspoon garam masala

1 tablespoon bright. red paprika

1 tablespoon tomato puree

2 tablespoons plain yoghurt

400ml cold water


Heat the oil in a large saucepan and add the cardamom, bay leaves, black peppers,cloves, cinnamon.

Wait until the cloves swell up or bay leaves begin to take on colour.

This just takes a few seconds.

Now add chopped onions, stir and fry until they are browned.

Turn heat to low and add garlic, ginger, chillies,coriander powder, cumin powder, salt, garam masala, paprika, and tomato puree.

Stir to mix

Add 1 tablespoon yoghurt and stir and fry for about 30 seconds or until the yoghurt is well blended.

Add the remaining yoghurt, fry and keep stirring for a minute.

Then add chicken and stir, fry for a further 5 minutes.

Add water and bring it to boil then turn the heat to medium low and cover. Simmer for about 40 minutes until sauce has reduced and turned fairly thick or until meat is tender.

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