Easy Chicken Rogan

INGREDIENTS

For the curry

• 1.6 lb chicken thighs (see note 1)
• 4 tablespoon ghee, or substitute butter/oil (see note 2)
• 1 cinnamon stick, or ¼ teaspoon ground cinnamon (see note 3)
• 6 green cardamom pods, or 1 teaspoon of ground cardamon (see note 3)
• 4 cloves or a pinch of ground cloves (see note 3)
• 2 bay leaves
• 1 large onion chopped
• 4 cloves garlic finely chopped
• 1 tablespoon ginger grated
• 1 cup chicken broth/stock
• 4 tablespoon tomato puree/passata (see note 4)
• 1 teaspoon salt

For the spice blend

• 2 tablespoon paprika
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoon turmeric powder
• 1 teaspoon garam masala (see note 5)
• 1 teaspoon ground fennel (see note 6)
• ¼-½ teaspoon cayenne pepper, more or less to taste (see note 7)

Additional Ingredients

• ½ teaspoon garam masala (see note 5)
• ½ teaspoon ground fennel (see note 6)
• ¼ cup natural yogurt

To serve

• Fresh cilantro/coriander leaves

INSTRUCTIONS 

1. Chop the chicken into large chunks and set to one side.1.6 lb chicken thighs
2. Melt the ghee in a large, heavy pan over medium heat. Add the whole spices and cook for 1 minute until aromatic. (See note 3 if you aren’t using whole spices)4 tablespoon ghee, or substitute butter/oil1 cinnamon stick, or ¼ teaspoon ground cinnamon6 green cardamom pods, or 1 teaspoon of ground cardamon4 cloves or a pinch of ground cloves2 bay leaves
3. Add the chopped onion and fry for 10 minutes until softened and starting to turn golden brown.1 large onion
4. Add the spices to the onion and stir to coat.2 tablespoon paprika1 tablespoon ground coriander1 tablespoon ground cumin2 teaspoon turmeric powder1 teaspoon garam masala1 teaspoon ground fennel¼-½ teaspoon cayenne pepper, more or less to taste
5. Add the chopped garlic and grated ginger. Cook for another minute.4 cloves garlic1 tablespoon ginger
6. Pour in the chicken broth, tomato puree/passata then add the chopped chicken and salt.1 cup chicken broth/stock4 tablespoon tomato puree/passata1 teaspoon salt
7. Stir well to coat, then bring to a simmer.
8. Cover the pan, reduce the heat to low and cook for 45 minutes until the chicken is cooked through and the sauce has thickened.
9. Add in the yogurt then season with the additional garam masala and ground fennel.¼ cup natural yogurt½ teaspoon garam masala½ teaspoon ground fennel
10. Cook for 2-3 more minutes and serve garnished with cilantro/fresh coriander.