Slow-Cooked Chicken Rogan Josh with Kashmiri Red Chilies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A slow-cooked Kashmiri chicken curry rich with Kashmiri red chili powder and warming spices, yielding tender meat in a vibrant red sauce. This Indian-inspired chicken recipe, ready in about 90 minutes, pairs bone-in chicken thighs, mustard oil, onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 70 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp mustard oil in a large heavy-bottomed pot over medium heat until it smokes lightly, then reduce to medium-low.
  2. Step 2: Add 2 thinly sliced medium onions and sauté for 10-12 minutes until golden brown and caramelized.
  3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
  4. Step 4: Add 2 tbsp Kashmiri red chili powder, 1 tbsp ground coriander, and 1 tsp ground fennel seeds, stirring constantly for 1 minute to toast the spices.
  5. Step 5: Add 2 lbs bone-in chicken thighs and 1 1/2 tsp salt, stirring to coat the chicken evenly in the spice mixture.
  6. Step 6: Mix in 1/2 cup whisked yogurt and 1 cup water, bring to a gentle boil.
  7. Step 7: Reduce heat to low, cover partially, and simmer slowly for 45 minutes to 1 hour until the chicken is tender and sauce thickens.
  8. Step 8: Garnish with 3 tbsp chopped fresh cilantro leaves and serve hot with naan or steamed rice.

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