Open Arms of Minnesota

Weekly Recipe #157: Chicken Rogan Josh

By Asei Tendle, Food Services Director at Open Arms

Photo Credit - Kenneth Lyon/Flickr
Photo Credit – Kenneth Lyon/Flickr

One of the things that makes Open Arms so special amongst the many organizations that deliver meals to those in need is the breadth of our menus and the talent in our kitchen. This Chicken Rogan Josh is one of the many meals that can be found on our African menu, and it was quite the crowd-pleaser at our recent Passport to Africa event. Now it’s yours to cook at home, and we know it will fill your home with the amazing smell of spices.

Chicken Rogan Josh

(Serves 8)


  • 1 tbsp. ginger, minced, fresh
  • 1 tbsp. garlic, minced, fresh
  • 2 lbs bone-in chicken, cubed (could substitute boneless lamb)
  • ½ tsp cardamom, ground
  • 1 leaf, bay, whole
  • 2 cloves, whole
  • 2 black peppercorn, whole
  • ½ stick, cinnamon, whole
  • 1 onion, small, diced
  • 3 tsp. coriander, ground
  • ½ tsp. cumin
  • ½ tsp. paprika
  • ½ tsp. garam masala
  • ½ tsp. black pepper
  • ½ tsp. cayenne pepper
  • 2 cups water
  • 1 cup plain yogurt


  1. Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
  2. Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in several batches and set to one side.
  3. Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color.
  4. Then put in the onions. Stir and fry for 5 minutes until they turn a medium brown color.
  5. Put in the ginger garlic paste and stir for 30 seconds.
  6. Add the coriander, cumin, paprika, garam masala, black pepper and cayenne pepper. Stir and fry for 30 seconds.
  7. Add the fried meat and juices.
  8. Stir for 30 seconds, now add 1 tablespoon of yogurt, and stir until well blended.
  9. Add the remaining yogurt, one tablespoon at a time in the same way. Stir and fry for another 3 minutes.
  10. Then add water and bring to a boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour or until meat is tender
  11. Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
  12. Skim the fat off the top of the liquid. Sprinkle the garam masala and black pepper to finish.

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