Indian Chicken Rogan Josh with Basmati Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Spicy and aromatic chicken curry with yogurt, tomatoes, and aromatic spices. This indian-inspired chicken ready in about 55 minutes pairs chicken thighs, yogurt, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600g chicken thighs
• 1/2 cup yogurt
• 2 tomatoes
• 2 cups basmati rice
• 1 tsp cumin
• 1 tbsp coriander

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat until it shimmers and reaches approximately 200°F (93°C), ensuring the oil is hot enough to sear the chicken without burning the spices. Add 1 teaspoon of ground cumin and 1 tablespoon of ground coriander, stirring constantly with a wooden spoon for 30 seconds until the spices darken slightly and release a warm, toasted aroma.
2. Step 2: Add 600g of chicken thighs, cut into 2-inch pieces, to the skillet in a single layer, ensuring they are not overcrowded. Cook over medium-high heat for 4-5 minutes, turning occasionally, until the chicken is golden brown on all sides and releases a rich, caramelized scent. Use tongs to lift and flip the pieces, allowing the undersides to develop a deep brown crust.
3. Step 3: Reduce the heat to medium, pour in 1/2 cup of plain yogurt, and stir gently to coat the chicken pieces evenly. Let the mixture simmer for 2-3 minutes, allowing the yogurt to thicken slightly and form a light, creamy sauce that clings to the chicken. Avoid stirring too vigorously to prevent breaking the chicken into shreds.
4. Step 4: Dice 2 ripe tomatoes into 1/4-inch cubes, then add them to the skillet along with 1/2 cup of water. Bring the mixture to a gentle simmer, covering the skillet with a lid to trap steam and soften the tomatoes. Cook for 10-12 minutes, stirring occasionally, until the tomatoes collapse into a thick, fragrant sauce with a deep red hue and a slightly tangy aroma.
5. Step 5: Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of sugar, adjusting to taste. Stir in 1/2 teaspoon of garam masala, ensuring it is fully incorporated, and cook for an additional 2 minutes until the spices bloom and the sauce becomes aromatic.
6. Step 6: Meanwhile, rinse 2 cups of basmati rice under cold water in a fine mesh strainer until the water runs clear, then soak the rice in 2 cups of water for 20 minutes. Drain thoroughly, then transfer to a large pot with 3 cups of water and a pinch of salt. Bring to a rolling boil over high heat, then reduce to a gentle simmer, cover with a tight-fitting lid, and cook for 12-15 minutes until the rice is tender and the water is fully absorbed. Let sit, covered, for 5 minutes before fluffing with a fork.
7. Step 7: To serve, spoon the spiced chicken and sauce over the fluffy basmati rice, ensuring each portion is generously coated. Garnish with a scattering of fresh coriander leaves and a drizzle of ghee or olive oil for added richness, and serve immediately while the rice is still hot and the chicken remains tender.