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A Kashmiri-inspired chicken rogan josh features vibrant red color from Kashmiri chilies and slow-cooked aromatic spices. This high protein chicken curry is warming, flavorful, and ideal for family meals.
Heat 3 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced onions and sauté, stirring often, until golden brown and caramelized, about 12–15 minutes. Adjust heat as needed to prevent burning.
Add minced ginger and garlic. Cook and stir for 1–2 minutes until fragrant, then sprinkle in Kashmiri chili powder, coriander, cumin, turmeric, cinnamon, and cardamom. Stir constantly for 1 minute, letting the spices bloom in the oil.
Add chicken thighs and 1 tsp salt. Sear chicken on all sides for about 5 minutes, allowing the pieces to take on some color, while coating them thoroughly in the spice-onion mixture.
Lower the heat to medium-low. Stir in tomato puree and plain Greek yogurt, mixing vigorously to prevent curdling. Cook gently for 5 minutes, scraping the bottom so nothing sticks.
Add 3/4 cup water, cover partially, and simmer on low heat for 30–35 minutes, stirring occasionally to prevent sticking and ensure chicken stays moist. Stir in garam masala and remaining salt during the last 5 minutes.
Uncover and simmer an additional 5–7 minutes, until the sauce thickens to your desired consistency. Taste and adjust salt if needed before serving hot with rice or flatbread.
