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Chicken Rogan Josh
The rich, highly aromatic Kashmiri dish known as rogan josh typically is made with lamb. We use bone-in chicken thighs that have had their skin removed before cooking to prevent the sauce from becoming too greasy. Butter and warm spices flavor the dish, and yogurt stirred in at the end adds creaminess. We use cinnamon sticks, whole cardamom pods and cumin seeds instead of the ground form of these spices so the sauce is velvety and without any chalkiness. Serve with basmati rice or warm naan.
4
Servings
Tip
Don't use regular yogurt in place of the Greek yogurt. Its thinner consistency will make the sauce watery. We preferred the richness of whole-milk Greek yogurt, but low-fat will work, too. Don't use nonfat, which lacks flavor.
FAST: 1¼ hours
Slow: 4¾ to 5¾ hours
40 minutes active
Ingredients
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2
tablespoons salted butter
-
2
medium yellow onions, finely chopped
Directions
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01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the butter and melt, then add the onions, garlic, cardamom, cinnamon and ½ teaspoon salt. Cook, stirring often, until the onions have softened, about 5 minutes. Add the ginger, tomato paste, cumin, paprika, allspice, cayenne, and 1 teaspoon each salt and black pepper, then cook, stirring, until fragrant, about 30 seconds. Add 1 cup water and stir, scraping up any browned bits. Nestle the chicken in an even layer, slightly overlapping the pieces if needed.
Reviews
Made this with boneless skinless thighs, cut into pieces, because we dislike saucy chicken with bones. Perhaps we lost some flavor as a result, because this was just OK and kinda forgettable. We had it alongside this site's Aloo Gobi, which was stellar, so it's also possible it was just overshadowed.
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We enjoyed this recipe and will make again.