Restaurant-style Chicken Rogan Josh
Restaurant-style Chicken Rogan Josh
SERVES 2-3
10 MINS PREP
COOKS IN 20 MINS
Want to recreate this delicious curry at home but you think it’s too complicated? We’re here to show you otherwise with our best kept secret, dine-in with our Restaurant-Style Chicken Rogan Josh, which is ready in minutes and so simple to make.
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Ingredients
- 1 pack of The Spice Tailor Rustic Rogan Josh
- 1 tbsp. vegetable oil
- 250g skinless and boneless chicken thighs, diced
To garnish:
- 1/2 tsp. vegetable oil
- Thumb sized piece of ginger, cut into long thin sticks
- Small bunch of cilantro, finely chopped
Cucumber Salad
- 4 baby cucumbers, chopped
- 1/2 small red onion, thinly sliced
- Juice of ½ lemon
- Pinch of ground cumin
Method
- Start by preparing your garnish. Heat the ½ tsp. vegetable oil in a small frying pan over a medium heat. Add the ginger and cook for 2-3 minutes, stirring often until the ginger is golden. Set to one side in a small bowl.
- Prepare the cucumber salad by mixing the ingredients together and seasoning to taste with a little salt. Set to one side to allow the onions to pickle slightly in the lemon juice while you prepare the curry.
- Place a pan over a medium high heat and add the tbsp. of vegetable oil and the spices from the spice sachet.
- Cook until aromatic, then add the diced chicken thighs to brown lightly for 30 seconds before adding the base sauce and simmering for a few minutes.
- Stir in the main sauce and a few tablespoons of water, if needed, and bring to a simmer for 4-5 minutes, until the chicken is cooked through.
- Serve with the cucumber salad and scatter over the fried ginger and chopped cilantro.
Ingredients
- 1 pack of The Spice Tailor Rustic Rogan Josh
- 1 tbsp. vegetable oil
- 250g skinless and boneless chicken thighs, diced
To garnish:
- 1/2 tsp. vegetable oil
- Thumb sized piece of ginger, cut into long thin sticks
- Small bunch of cilantro, finely chopped
Cucumber Salad
- 4 baby cucumbers, chopped
- 1/2 small red onion, thinly sliced
- Juice of ½ lemon
- Pinch of ground cumin
Method
- Start by preparing your garnish. Heat the ½ tsp. vegetable oil in a small frying pan over a medium heat. Add the ginger and cook for 2-3 minutes, stirring often until the ginger is golden. Set to one side in a small bowl.
- Prepare the cucumber salad by mixing the ingredients together and seasoning to taste with a little salt. Set to one side to allow the onions to pickle slightly in the lemon juice while you prepare the curry.
- Place a pan over a medium high heat and add the tbsp. of vegetable oil and the spices from the spice sachet.
- Cook until aromatic, then add the diced chicken thighs to brown lightly for 30 seconds before adding the base sauce and simmering for a few minutes.
- Stir in the main sauce and a few tablespoons of water, if needed, and bring to a simmer for 4-5 minutes, until the chicken is cooked through.
- Serve with the cucumber salad and scatter over the fried ginger and chopped cilantro.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Rustic Rogan Josh
This curry has layer upon layer of flavour from sweet caramelised onions and tangy tomatoes, ginger, garlic and spices. Perfect with red meats and mince, meaty vegetables, paneer or chicken.
