Jamie Oliver Chicken Rogan Josh

I remember the first time I made rogan josh from scratch — it was a Sunday, grey skies, the kind of day where the windows fog up from a good simmering pot. I was tired of takeaway, craving that deep, slow-cooked heat, and determined to make something that felt like a proper reward. This dish? It was the one. The sauce clung to the chicken like velvet, and the smell—my god—the kind that makes your neighbours suspiciously friendly.

There’s something grounding about grinding your own paste, about watching garlic and ginger melt into a slick of spice and oil. It’s one of those recipes where you don’t rush. You let the oil bubble, you breathe in the cardamom, you pause just long enough to stir slowly, wine in hand. And then, by the time the sauce thickens and you’re ready to ladle it over rice… well, you’ll understand.

Why You’ll Love It

• So much flavour — bold, smoky, spiced without being blow-your-head-off hot.
• Homemade paste = total legend status (but no shame if you swap for a jar).
• Great for leftovers — honestly, it’s even better the next day.
• Made to impress — without being overly fiddly.
• Freezer-friendly — curry now, joy later.
• Smells like a festival of spices — your whole kitchen will feel warmer.

Ingredients

For the Paste:

• 1 large onion
• 6 garlic cloves
• 2-inch piece of fresh ginger, peeled
• 2 tbsp tomato paste
• 2–4 tsp Kashmiri ground chilli (or 3 tsp paprika + ½ tsp cayenne)
• 1 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp salt
• 2 tbsp vegetable oil

For the Curry:

• 1 tbsp ghee (or veg oil if you don’t have ghee)
• 1kg boneless skinless chicken thighs, chopped
• 5 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 5 whole cloves
• 100g tinned chopped tomatoes (or 1 fresh tomato, chopped)
• 6 tbsp full-fat plain yogurt
• 250ml chicken stock or water
• 1 tsp garam masala
• Extra salt, to taste

How to Make It

Whizz the paste:

Chuck all the paste ingredients into a food processor and blitz till smooth. Don’t stress if it’s a bit chunky—rustic is good.

Brown the chicken:

In a big pan, heat your ghee. Season the chicken with salt and brown it over medium heat. Don’t cook it through—just give it some colour. Then take it out and set aside.

Wake up those spices:

To the same pan, toss in the cardamom, bay leaves, cinnamon stick, and cloves. Stir ‘til the bay gets a little colour and everything smells amazing.

Let the paste sizzle:

Add your spice paste and cook for about 5 minutes. You want most of the liquid to cook off and for the paste to go from red to a deep, ruddy brown with oil shimmering around the edges.

Build the curry base:

Add chopped tomatoes and stir through. Return the chicken to the pan and coat it well. Add yogurt, one spoon at a time, mixing gently as you go.

Simmer and smell the magic:

Pour in the stock, bring it to a simmer, and let it bubble for 15–20 minutes. The sauce will thicken up and cling to the chicken beautifully.

Final spice hit:

Right before serving, sprinkle in the garam masala and stir. Taste it. Maybe a pinch more salt? Serve with basmati rice or warm naan.

Common Mistakes and How to Dodge Them

Why is my sauce too runny?
You probably didn’t cook the paste long enough at the start. Give it time to reduce and get thick before adding liquids.

My chicken’s dry! What gives?
Chicken thighs are usually forgiving—but don’t overcook. 20 minutes of simmering is plenty.

Too spicy?
Go easy on the Kashmiri chilli if you’re not sure. You can always add more, but pulling spice out… not so easy.

Too bland?
Did you salt your chicken? Did you toast the whole spices? Little things make a big difference in curry.

Storage and Reheating

• Fridge: Store in an airtight container for 3–4 days. Flavour gets better overnight.
• Freezer: Freeze in batches for up to 3 months. Thaw overnight, reheat gently.
• Reheating: Microwave works in a pinch, but stovetop with a splash of water gives the best texture.

Frequently Asked Questions

Can I make this vegetarian?
Totally. Swap the chicken for roasted cauliflower, tofu, or chickpeas. Still gorgeous.

What if I don’t have all the spices?
Use what you’ve got. The paste is flexible. Store-bought Rogan Josh paste works fine too for a shortcut.

Can I use chicken breast?
You can, but it might go a bit dry. Thighs stay juicy and hold the sauce better.

Do I need to remove the whole spices before serving?
Yes, or at least warn your guests. Nobody wants to bite into a rogue clove mid-bite.

Nutrition Facts (Per Serving)

• Calories: 179
• Fat: 7g
• Carbs: 10g
• Protein: 19g
• Sodium: 1015mg
• Sugar: 4g