Juicy, tender chicken thighs in a rich, glossy, warmly spiced gravy make this simple chicken rogan josh a dish you’ll want to cook again and again. Best of all, it comes together in just 30 minutes.
Rogan josh is traditionally made with lamb, but here it’s adapted with succulent chicken thighs — a quicker option that still delivers the deep, restaurant-style flavour. Using thighs keeps the meat moist and forgiving, so it’s perfect for a weeknight meal or a cosy fakeaway at home. Most of the cooking time is hands-off while the curry simmers and the spices bloom.
The sauce is loaded with spices that create the classic rogan josh profile: warm, aromatic and slightly smoky with a beautiful red hue. Serve it with steamed rice and garlic or cheese naan for a special dinner. This curry also makes great leftovers — the flavours deepen after a day, so it’s ideal for meal prep or freezing in portions for quick reheats.
Ingredients
There are several spices listed, but many are common pantry items. Substitutions are noted where useful.
- Chicken thighs: 500g (about 1 lb) boneless, skinless, ideally free-range. You can use chicken breast, but it dries out more easily; see notes for timing adjustments.
- Spices: A variety creates the depth of flavour. If Kashmiri chilli powder is unavailable, substitute paprika. Garam masala can be swapped for curry powder; if you don’t have ground cardamom or cloves, use a bit more cinnamon. Ground fennel is optional.
- Passata: Smooth tomato puree (known as tomato puree in the US) forms the saucy base.
- Stock: Chicken or vegetable stock works. If you have neither, use water with 1 teaspoon fish sauce for extra savouriness.
How to make it
Start by cutting the chicken into bite-sized pieces and seasoning lightly with salt. Gently cook a finely diced onion in butter until soft and translucent. Add crushed garlic and grated ginger, then stir in all the spices and cook for about a minute until fragrant and slightly pasty.
Add the chicken and brown it briefly on each side. Pour in the passata and stock, bring to a simmer, then cover and reduce the heat. After 5 minutes uncovered, simmer a further 20 minutes until the sauce reduces to a thick, glossy gravy and the chicken is cooked through. Serve with steamed rice and naan.
Got a question?
This curry keeps well in the fridge for up to 5 days in an airtight container. Flavours improve after a day. Reheat gently in the microwave or on the stovetop over low heat.
Yes. Freeze in airtight containers or freezer bags. Defrost overnight in the fridge or use a low-power microwave setting to thaw before reheating.
You can, but breasts can dry out. To avoid this, simmer the sauce for 10 minutes before adding diced breast, then cover for 5 minutes and simmer uncovered for another 10 minutes until cooked through.
Like this recipe? Here are some more chicken favourites
If you try this recipe, feel free to leave a comment and share how it turned out — I’d love to hear from you.
30 Minute Chicken Rogan Josh
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- Author: Kate Alexandra
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Juicy chicken thighs bathed in a glossy, spiced sauce—this quick rogan josh is perfect for weeknights yet special enough for company. Ready in 30 minutes and best served with garlic or cheese naan.
Ingredients
For the curry –
- 500g / 1lb chicken thighs (boneless, skinless)
- 1/2 teaspoon salt
- 2 tablespoons butter or oil
- 1 onion, finely diced
- 3 garlic cloves, crushed
- 1 tablespoon grated ginger or ginger paste
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon garam masala
- 1 teaspoon ground fennel (optional)
- 1 tablespoon Kashmiri chilli powder (or smoked paprika)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup chicken stock
- 1/3 cup tomato passata
To serve –
- 1 cup long-grain rice (like basmati)
- 1 1/2 cups water
- 1 teaspoon salt
- A handful of fresh cilantro (coriander) leaves
Instructions
- Season the chicken. Cut chicken into bite-sized pieces and toss with 1/2 teaspoon salt; set aside.
- Cook the aromatics. Melt 2 tablespoons butter (or heat oil) in a large, high-sided skillet over medium heat. Add the diced onion and cook about 5 minutes until soft and translucent. Add garlic and ginger and stir for another minute.
- Add spices and chicken. Stir in all the spices and cook for a minute to release their aroma and form a paste. Add the chicken, spreading into a single layer if possible, and brown a couple of minutes on each side.
- Add liquids and simmer. Pour in 1/3 cup passata and 1/2 cup stock, stir, bring to a simmer, then cover, reduce heat to low and cook 5 minutes. Remove the lid and simmer uncovered for 20 minutes until the sauce is thick and glossy and the chicken is cooked through.
- Cook the rice. While the curry simmers, combine 1 cup rice, 1 1/2 cups water and 1 teaspoon salt in a small pot. Bring to a low boil, reduce heat, cover and cook 12 minutes, then remove from heat and keep covered until serving.
- Serve. Divide rice between plates, spoon over the curry, scatter fresh cilantro and enjoy.
Notes
Ingredient notes: Tomato passata is smooth tomato puree (sometimes called tomato puree in the US). Use chicken breast only if you adjust cooking times as described above to prevent drying.
Substitutions: Kashmiri chilli powder can be replaced with paprika. If you lack cardamom or cloves, add a touch more cinnamon. Curry powder works if you don’t have garam masala. Ground fennel is optional. If no stock is available, use water plus 1 teaspoon fish sauce for depth.
Storage: The curry keeps in the fridge for up to 5 days and freezes well. Reheat gently on the stovetop or in the microwave after thawing.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: fakeaways
- Method: stove top
- Cuisine: Indian
Nutrition
- Serving Size: 125g