Easy Chicken Rogan Josh
, Published Apr 26, 2025
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Chicken Rogan Josh – this easy curry recipe swaps chicken for the traditional lamb to create a richly flavored dish that’s easy to make at home. Make it in your slow cooker or the stove for a family-friendly dish everyone will LOVE!
What’s Rogan Josh?
Rogan Josh (also known as Roghan Ghosht or Gošt) is a curry recipe from the Kashmir region in India. While it is a staple of Kasmiri cuisine, its origins are much debated. It is thought to have been introduced to India by the Mughals who in turn were influenced by Persian and Central Asian cooking.
Rogan Josh is usually made with mutton or lamb and the name could be interpreted as “red meat” from the Urdu, with roghan meaning “red” and gosht meaning “meat”. Others think that the name refers to ghee or oil (roughan) and stew (josh) if we go by the Persian origins of the recipe.
Either way you look at it, this delicious meat curry combines are harmonious yet complex blend of spices in richly gravy stained a vibrant red from the Kasmiri chilies, paprika and, traditionally, Ratan Jot a natural dye made from the root of the alkanet flower.
My recipe for Chicken Rogan Josh is just as delicious, cooks quickly and is richly spiced yet mild enough for the whole family. This is undoubtedly a simplified version suited to our family’s taste and made accessible to busy home cooks.
Chicken Rogan Josh Ingredients
This recipe uses a fair number of spices which hopefully are already in your pantry, with each spice bring their unique flavor to our curry party (if you are low on spices consider making my Chicken Tikka Masala). Key spices include:
- Kashmiri Red Chili Powder: with a mild fruity yet smoky flavor, this powder gives Rogan Josh its vibrant red hue.
- Coriander: adds a hint of citrusy sweetness.
- Turmeric: for its vibrant color and mild earthy bitterness.
- Cinnamon: brings a sweet, woody aroma. Adding a cinnamon stick infuses the curry with warmth, balancing the other spices.
- Cardamom seeds: lend a sweet, floral fragrance and a delicate sweetness that pairs well with the savory elements.
- Cloves: the intense aroma of whole cloves adds complexity, sweetness and a hint of spice.
Onions, garlic and ginger form the flavor base of this easy chicken rogan josh recipe. I also use tomato paste, canned tomatoes, carrots and peppers. The vegetables are not always associated with this dish, but they are a great way to pack some plant goodness in this curry!
I use boneless skinless chicken thighs as they become incredibly tender and soak up all the flavors of the rich gravy – bonus, they are also purse-friendly.
How to make Chicken Rogan Josh in a Slow Cooker
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
My slow cooker allows for searing which reduces the need for separate pots and pans (I recommend this Crockpot model). I haven’t added any extra liquid to avoid a watery curry. If you are cooking the curry on the stove you will need to add some chicken stock – check the instructions in the recipe card.
- Mist your slow cooker (or a large chef’s pan) with low calorie cooking spray, or use ghee /a neutral oil. Add the chicken and cook until lightly browned.
- Add the chopped onions and continue to cook until they start to soften – about 5 minutes. Tip in all the spices, sugar, garlic, ginger and lemon juice and continue to cook for a couple minutes longer.
- Stir in the tomato paste, crumbled chicken stock cube, chopped tomatoes. Add the diced peppers and carrots and stir to combine.
- Cover and cook on HIGH for 3 ½ hours – the chicken and vegetables should be perfectly tender. If the curry still looks a little watery after 3 hours you can take the lid off for the last 30 minutes.
- Stir the curry and check the seasoning – add salt and pepper to your liking. Remove and discard the bay leaves, cinnamon stick and cardamom pods.
- Garnish the curry with plenty of chopped coriander and perhaps some red pepper flakes for a little heat. Serve with flatbreads and a little yogurt over golden pilau rice or cauliflower rice.
Storing and Freezing
Like most curries it keeps really well in the fridge for a couple of days, but it can also be frozen so that you always have a healthy meal on stand by.
Portion the cooled curry into suitable containers, leaving a small gap, and freeze for up to three months. Thaw overnight in the fridge and make sure to reheat in a pot or the microwave until the curry is piping hot before serving.
Lucy’s Pro Tips
Recipe Notes and Tips
- If you don’t like picking out the whole spices from your cooked curry, consider adding them in a plain tea bag sleeve, making it a cinch to remove them later.
- Control the Heat: adjust the amount of chili powder to suit your heat preference. Start with a small amount and taste as you go to customize the heat level to your liking.
- What’s a good substitute for Kasmiri chili powder? Paprika is a great choice, especially smoked paprika as it has a similar flavor and deep red color. You can use a mix of chili powder and paprika cayenne pepper if you like it spicy!
Curry lover? Check out these popular dishes
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Healthy Chicken Rogan Josh
Video
Ingredients
- 2 tbsp ghee or vegetable oil or low calorie cooking spray
- 8 skinless boneless chicken thighs , cut into bite-sized pieces
- 2 onions , finely diced
- 4 cardamom pods lightly crushed
- 2 tsp Kasmiri chili powder * see note 1
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ cinnamon stick
- ½ tsp salt
- 4 whole cloves or 1 tsp ground cloves
- 2 bay leaves
- 2 tsp minced garlic
- 2 tsp fresh grated ginger
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 1 chicken stock cube crumbled
- 15 oz (400g) crushed tomatoes
- 2 carrots , peeled and cubed (optional)
- 1 red bell pepper , diced (optional)
- 1 green bell pepper , diced (optional)
- 1 yellow bell pepper , diced (optional)
- salt and pepper to season
- 3 tbsp cilantro (coriander) , finely chopped to garnish
- pinch red pepper flakes optional
Instructions
Slow Cooker Method
- Heat the ghee or oil in the slow cooker if it allows for searing or a separate pan if it doesn't. Add the chicken and cook until lightly browned.2 tbsp ghee or vegetable oil, 8 skinless boneless chicken thighs
- Add the chopped onions and continue to cook until they start to soften – about 5 minutes.2 onions
- Tip in all the spices, garlic, ginger and lemon juice and continue to cook for a couple minutes longer.4 cardamom pods, 2 tsp Kasmiri chili powder, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tsp garam masala, ½ cinnamon stick, ½ tsp salt, 4 whole cloves, 2 tsp minced garlic, 2 tsp fresh grated ginger, 2 tbsp lemon juice
- Stir in the tomato paste, crumbled chicken stock cube, chopped tomatoes.2 tbsp tomato paste, 1 chicken stock cube , 15 oz (400g) crushed tomatoes
- Add the bay leaves, carrots and diced peppers if using and stir to combine. Transfer to your slow cooker if you have been cooking in a pan thus far.2 carrots, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 2 bay leaves
- Cover and cook on HIGH for 3 ½ hours – the chicken and vegetables should be perfectly tender. If the curry still looks a little watery after 3 hours you can take the lid off for the last 30 minutes.
- Stir the curry and check the seasoning – add salt and pepper to your liking. Remove and discard the bay leaves, cinnamon stick and cardamom pods.salt and pepper to season
- Garnish the curry with plenty of chopped cilantro and perhaps some red pepper flakes for a little heat. Serve with Greek yogurt on the side with rice or cauliflower rice.pinch red pepper flakes, 3 tbsp cilantro (coriander)
Cook on the stove
- Heat the ghee or oil in a large skillet, add the chicken and cook until lightly browned.
- Add the chopped onions and continue to cook, stirring, until they start to soften – about 5 minutes.
- Tip in all the spices, garlic, ginger and lemon juice and continue to cook for a couple minutes longer.
- Stir in the tomato paste,½ cup (120ml) chicken stock or broth and chopped tomatoes. Add the diced peppers and carrots and stir to combine. Bring to a simmer. Partially cover and cook over gentle heat for 10 minutes.
- Take the lid off and continue to cook for 10 minutes, stirring occasionally.Add a little hot water or extra chicken stock if the pan gets too dry.
- Cook until the sauce has thickened and the chicken is cooked through.
- Check the seasoning – add salt and pepper to your liking. Remove and discard the bay leaves, cinnamon stick and cardamom pods.
- Serve with Greek yogurt on the side with rice or cauliflower rice.
Notes
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Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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I absolutely love your website! 🙂 Was looking for a very long time for something different to make for dinner and so happy I was able to find it all! 🙂
Thank you so much for your this, I really appreciate it and hope you find loads of new recipes you enjoy!
Absolutely loved this recipe . Very easy to do in the slow cooker and tastes amazing!! A big hit with the family ,they didn’t ever realise it was healthy. Win Win!!
Thanks so much for your lovely comment Gilly!