Rogan Josh is a delicious and rich curry that is a great intermediate recipe if you want to try your hand at blending authentic Indian spices. Once you have everything purchased, it comes together in a breeze in the Instant Pot. The Instant Pot, along with marinating the chicken in the yogurt makes this flavourful dish better than takeout. Rogan Josh is typically made with lamb, but this chicken version is quicker to make and has a similar taste to butter chicken. I love it and I hope you do too!
Like most authentic curries, using whole spices is key. If you want to try this out for the first time but don’t want to waste the leftover spices you would have from buying them in a bag, you can always go to a bulk dry goods store and get only what you need for this recipe. This way the spices are extra fresh! To serve, freshly cooked basmati rice is ideal. Bonus points if you have some fresh naan bread.
- chicken breast
- vegetable oil
- cinnamon stick
- black peppercorns
- bay leaf
- tomato puree or a tomato
- garam masala
- chicken stock
- heavy cream
- steamed rice
Using Yogurt in the Chicken
Yogurt is used in Indian cooking a lot. Of course, use unsweetened yogurt. It marinates and tenderizes meat in a jiffy and adds a healthy richness to the final dish. Toss the chicken in the yogurt and set aside while you start building the flavours of the curry. Sauté the whole spices and then add onions in the vegetable oil. Keep building the flavours by adding the tomato puree and garlic. Finally, stir in the ground spices stirring constantly and quickly to avoid them burning. When you’re house is starting to smell amazing, add the stock, salt and yogurt marinated chicken. Pressure cook for 7 minutes.
Simmer the Final Liquid
When the pressure cooking is done, remove the chicken with a slotted spoon. Bring the liquid up to a simmer with the Instant Pot lid off and simmer until thickened, adding a little extra yogurt for thickness. When it’s to your desired consistency (it should be like a gravy), stir in some cream. Combine the chicken with the thickened liquid and serve with steamed rice garnished with fresh cilantro.
Rogan Josh in the Instant Pot
- Instant Pot
- 2 large chicken breasts about 800g, cubed into 1 ½" chunks
- ⅓ cup plain unsweetened yogurt plus ¼ cup to finish
- 3 tbsp vegetable oil or ghee
- 1 2" cinnamon stick
- 4 whole cardamom pods
- 6 whole cloves
- 4 whole black peppercorns
- 1 bay leaf
- 1 large onion peeled and chopped
- 2 tbsp tomato puree such as passata, optional for a little boost of flavour or one chopped tomato
- 3 cloves garlic peeled and grated fine
- ½ tbsp ground ginger
- 2 tbsp sweet paprika or Kashmiri chili powder found in Indian Grocers
- ½ tbsp ground coriander
- 1 tsp garam masala or mild chili powder
- ¾ cup chicken stock
- ½ tsp salt plus more to taste
- 2 tbsp heavy cream
- chopped cilantro to garnish
- cooked steamed rice for serving
- Toss the cubed chicken with the yogurt. Set aside.
- Set the Instant Pot to medium heat. Swirl in oil and add in all of the whole spices (cinnamon, cardamom, cloves, peppercorns and bay leaf). Stir to release aroma, about 30 seconds - 1 min and until they get slightly golden.
- Add the onion. Saute until onions become slightly golden, about 5 minutes.
- Add tomato puree, garlic. Cook for 1 minute.
- Add ginger, paprika, coriander and garam masala. Cook briefly scraping the bottom of the pot to prevent burning. Cancel the saute setting.
- Pour in stock immediately and add salt. Stir in chicken along with yogurt from bowl.
- Pressure cook on high for 7 minutes. Quick release pressure. Meanwhile make sure you have steamed rice and cilantro handy.
- Remove chicken, spices and any solids with a slotted spoon. Set aside leaving liquid in the Instant Pot.
- Whisk in additional ¼ cup yogurt. Set Instant Pot to saute setting on high for 6-8 min, scraping the bottom occasionally, to thicken the sauce.
- Stir in cream and taste for salt adding more if desired. Serve on top of rice. Garnish with cilantro.
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