Slow Cooker Chicken Rogan Josh
A comforting, hands-off curry with tender chicken thighs simmered in a tangy tomato-yogurt sauce, rich with Rogan Josh spices.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs Prefer thighs for the best texture; breasts work in a pinch.
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups tomatoes, pureed Canned crushed tomatoes or passata both work.
- 1 cup plain yogurt Full-fat gives a silkier sauce; Greek or regular.
- 2 tablespoons Rogan Josh spice mix Store-bought or homemade blend.
- to taste Salt
- 1/4 cup fresh cilantro, chopped For garnish.
For Serving
- Basmati rice or warm naan For serving.
Instructions
Preparation
- Add the finely chopped onion, minced garlic, and grated ginger to the bottom of the slow cooker. Spread them evenly to form a flavor base.
- Place the chicken thighs directly on top of the aromatics in a single layer.
- In a medium bowl, whisk together the pureed tomatoes, yogurt, Rogan Josh spice mix, and salt until smooth. Taste and adjust salt now.
- Pour the tomato-yogurt mixture over the chicken, ensuring pieces are covered.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 4–5 hours, until the chicken is fork-tender.
- Remove the lid and use two forks to shred the chicken slightly in the pot; stir so the shredded pieces soak up the sauce.
- If the sauce is too thin, cook uncovered on high for 15–30 minutes to reduce.
- Serve hot over fluffy basmati rice or with warm naan, garnished with chopped cilantro.
Notes
Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.