Murgh Rogan Josh

Name: Murgh Rogan Josh
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1.5 pound chicken thighs (boneless, skinless, cut into 1 1/2-inch pieces); 1 yellow onion (large, finely chopped); 2 clove garlic (minced); 1 piece fresh ginger (1-inch, grated); 1 teaspoon whole cumin seeds; 0.5 teaspoon cardamom pods (crushed); 0.5 teaspoon cinnamon stick (broken); 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon Kashmiri chili powder; 1 can diced tomatoes (undrained); 0.5 cup plain Greek yogurt; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup basmati rice; 2 cup water; 2 piece naan bread; 0.25 cup fresh cilantro (chopped)

A fragrant and tender chicken curry, rich with traditional Indian spices and a vibrant tomato-yogurt sauce, served alongside fluffy basmati rice and warm naan bread.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 4
Cuisine: Indian
Difficulty: Medium

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1.5 pound chicken thighs (boneless, skinless, cut into 1 1/2-inch pieces)
1 yellow onion (large, finely chopped)
2 clove garlic (minced)
1 piece fresh ginger (1-inch, grated)
1 teaspoon whole cumin seeds
0.5 teaspoon cardamom pods (crushed)
0.5 teaspoon cinnamon stick (broken)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Kashmiri chili powder
1 can diced tomatoes (undrained)
0.5 cup plain Greek yogurt
1 teaspoon salt
0.5 teaspoon black pepper
1 cup basmati rice
2 cup water
2 piece naan bread
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large Dutch oven or pot over medium-high heat. Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add chicken to the pot and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Reduce heat to medium. Add the finely chopped yellow onion to the pot and cook, stirring frequently, until softened and lightly golden, about 8-10 minutes.
Stir in the minced garlic, grated fresh ginger, whole cumin seeds, crushed cardamom pods, and broken cinnamon stick. Cook for 1-2 minutes until very fragrant, stirring constantly to prevent burning.
Add the ground turmeric, ground coriander, and Kashmiri chili powder to the pot. Stir for 30 seconds to toast the spices.
Stir in the diced tomatoes (undrained). Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
Whisk in the plain Greek yogurt until fully incorporated. Return the seared chicken to the pot. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Cover and simmer on low heat for 20-25 minutes, or until chicken is cooked through and tender. Stir occasionally to prevent sticking. While the curry simmers, cook 1 cup of basmati rice with 2 cups of water according to package directions.
Warm the naan bread according to package instructions, typically in the oven or a dry skillet.
Serve the Murgh Rogan Josh hot over basmati rice, with warm naan bread on the side. Garnish with chopped fresh cilantro, if desired.

Notes

For a deeper flavor, let the curry simmer longer on low heat. Kashmiri chili powder provides vibrant color with mild heat; substitute with a blend of paprika and a pinch of cayenne for similar results.

Nutrition (per serving)

Calories: 620
Protein: 45.2 g
Carbohydrates: 65.3 g
Fat: 20.8 g
Fiber: 8.7 g
Sodium: 880 mg
Saturated Fat: 6.9 g
Sugar: 7.4 g
Cholesterol: 130 mg