Chicken Rogan Josh

by – Deepali Mathur D’Mello

A Recipe Shared with Love

Rahul has always had very fixed routines — not just in life, but in food too.

Every day has its own designated meal, especially lunch. Certain dishes belong to certain days, and those little rituals have somehow become a part of our family rhythm over the years.

And Monday lunches?

Those are absolutely sacrosanct 😊

Monday means Chicken Rogan Josh.

This recipe was originally shared with me by a dear friend, an ex-Army officer, who himself had learnt this comforting dish from soldiers during his time in Kashmir.

Over the years, I tweaked it a little, adjusting it to our family’s taste, but the soul of the recipe has remained untouched — warm, hearty and deeply comforting.

Today, it has become Rahul’s ultimate comfort food for Monday lunch ❤️❤️❤️

There’s something incredibly satisfying about watching someone wait for a familiar meal with the same excitement every single week.

The little secret in this recipe lies in grinding tomatoes with Kashmiri chillies soaked in warm water. It gives the curry its beautiful colour and body without making it overwhelmingly spicy. And the final touch of elaichi powder and garam masala brings in the most irresistible aroma.

For me, this dish feels like two things at once:
A feast fit for a king…
and the comfort of Mummy ke haath ka khana wrapped into one bowl 🎊

And somewhere, quietly woven into this recipe, is also a tribute to the soldiers who protect us every day 🫡🙏

Perhaps that sentiment comes naturally to me — being the daughter of an Air Force officer, and the mother of a son born on Air Force Day itself, carrying his Nanu Shivraj’s name with his own:
Rahul Daniel Shivraj D’Mello.

Food carries stories in the gentlest ways.

And this one carries love, pride, routine, comfort and gratitude — all together.

Ingredients

For the Curry

• 300 gm boneless chicken, cut into pieces
• 3 onions, finely chopped
• 3 tomatoes, finely chopped
• 3 tsp ginger-garlic paste
• 2–3 tsp coriander powder
• ⅓ tsp turmeric powder
• Salt, to taste
• ¼ tsp garam masala powder
• 1–2 green chillies, whole or chopped
• 3–4 tsp oil

For Tempering

• 2 tbsp oil
• 2 peppercorns
• 2 cloves
• 1 black cardamom
• 2 green cardamoms
• 1-inch cinnamon stick
• 1 bay leaf

For the Finishing Paste

• 2 small tomatoes
• 3 green cardamoms
• 2 whole Kashmiri red chillies
  (seeds removed and soaked in warm water)

Method

1. Heat oil in a kadhai.
2. Add all the whole spices listed under tempering and sauté until aromatic.
3. Add the chopped onions and cook until they turn translucent and dark pink in colour.
4. Add the ginger-garlic paste and sauté until the raw smell disappears.
5. Add the chopped tomatoes and cook until soft and pulpy.
6. Add coriander powder, turmeric powder and salt.
7. Continue cooking the masala until everything blends well and the oil begins to separate from the sides.
8. Add the chicken pieces and mix well so the masala coats them evenly.
9. Add a little water, bring to a boil, then lower the flame, cover and cook until the chicken becomes tender.
10. Meanwhile, grind together the tomatoes, soaked Kashmiri chillies and green cardamoms into a smooth paste.
11. Once the chicken is cooked, add this ground paste to the curry.
12. Bring everything to a gentle boil and allow the tomatoes to cook through fully.
13. Add garam masala powder.
14. Cover and simmer for another couple of minutes.
15. Serve hot with rice or rotis.

Notes

• You may alternatively powder the green cardamom seeds separately and add them at the finishing stage along with the garam masala instead of grinding them into the tomato paste.
• The Kashmiri chillies are mainly added for their rich colour rather than heat.
• Avoid browning the onions too much, as overly dark onions can change both the colour and flavour of the curry.

Some meals become traditions without anyone planning them to.

A certain day.
A familiar aroma.
A loved one waiting at the table.

And before you realise it, a recipe quietly becomes part of your family story.