Rogan josh-braised chicken

Rogan josh-braised chicken
  • Serves icon Serves 6
  • Time icon Hands on time 15 minutes plus about 2¾ hours cooking time

This one-pot braising recipe for Indian-style chicken is a low-calorie dish that makes a unusual alternative to a Sunday roast.

Nutrition: per serving

Calories
349kcals
Fat
12.6g (2g saturated)
Protein
51.5g
Carbohydrates
9.7g (6.5g sugar)
Salt
0.7g
Calories
349kcals
Fat
12.6g (2g saturated)
Protein
51.5g
Carbohydrates
9.7g (6.5g sugar)
Salt
0.7g

Ingredients

  • 5 tbsp olive oil
  • 2 large onions, finely sliced
  • 2 celery sticks, finely chopped
  • 4 garlic cloves, sliced
  • 2.5cm piece fresh ginger, grated
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 2 x 400g cans chopped tomatoes
  • 300ml chicken stock, hot
  • 1.8kg free-range chicken

Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. Heat 4 tbsp of the olive oil in a heavy-based casserole (big enough to contain the chicken) with a tight-fitting lid. Add the onion and celery and fry for 5 minutes until beginning to turn golden. Add the garlic and ginger; fry for a few minutes more.
  2. Add the spices to the casserole and fry for a minute, then pour in the tomatoes and stock. Season well, then lower the chicken into the pot. Season, cover with the lid and cook in the oven for 1½ hours.
  3. Remove the lid of the casserole and brush the skin of the chicken with the remaining olive oil. Baste with the juices and return to the oven, uncovered, for 1 hour more until the chicken’s skin is golden.
  4. Carefully remove the chicken from the casserole, making sure to tip out any juices from inside the cavity, and place on a warmed serving plate to rest, loosely covered in foil. Bring the sauce to a simmer and cook for 10-15 minutes until it’s thick and luscious. Serve with the chicken and some steamed rice.

delicious. tips

  1. When using a slow-cooker, fry the onion, celery, garlic, ginger and all the dry spices in a little oil for a few minutes and place in a slow cooker with the tomatoes and stock. Season and add the chicken to the slow cooker. Cover with the lid and cook on low for 5-6 hours.

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Reviews

Read what others say...

  1. This dish REALLY lacked flavour. Very disappointed. If I were to do it again I’d double all the ingredients from the garlic to the garam masala.

  2. I don’t know why this recipe has such low stars!! My gf and I think it is fantastic, it is so easy today, particularly when we come home from work. Minimal effort/washing up and maximum flavour! Particularly when you use homemade garam masala!

  3. “I love this recipe because…it’s so easy and delicious. You can pop it in the oven while you’re off doing other things. It’s my go-to recipe when I have friends coming and don’t want to be stuck in the kitchen. Always get lots of ‘yums’ from said friends!

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