Skip to main content
LoginSign Up
Chicken Rogan Josh

Chicken Rogan Josh

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    4¾ to 5¾ hours
  • Active time plus cooling
    40 minutes active
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons salted butter

  • 2

    medium yellow onions, finely chopped

  • 4

    medium garlic cloves, smashed and peeled

  • 6

    whole cardamom pods, lightly crushed

  • 2

    cinnamon sticks

  • 2

    tablespoons finely grated fresh ginger

  • 2

    tablespoons tomato paste

  • 1½

    teaspoons cumin seeds

  • 1

    teaspoon sweet paprika

  • ¼

    teaspoon ground allspice

  • ¼

    teaspoon cayenne pepper

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in chicken thighs, skin removed

  • ½

    cup whole-milk Greek yogurt

  • Chopped fresh cilantro, to serve

Step 1

On 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.

Step 2

Press Cancel, lock the lid in place and move the pressure release valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the cinnamon and cardamom pods. Using a slotted spoon, transfer the chicken to a serving dish and tent with foil. Select More/High Sauté.

Bring the cooking liquid to a boil and cook, stirring occasionally, until a spatula drawn though the mixture leaves a very brief trail, about 15 minutes.

Press Cancel to turn off the pot, then stir in the yogurt. Taste and season with salt and black pepper. Pour the sauce over the chicken and sprinkle with cilantro.