OISMITA’S CHICKEN ROGANJOSH AND GHEE ROAST POTATOES

Oismita Mitra

Analyst Subscription Research, LCP Delta, Edinburgh

What this dish means to me

If you’re someone who loves a good, hot, and spicy chicken stew, this dish will be unlike anything you’ve ever had before. And if you haven’t already noticed—both dishes feature potatoes, a clear giveaway that I’m from the city of love, Kolkata.

We Bengalis truly believe that potatoes belong in everything! The ghee-roasted potatoes used here are freshly harvested baby potatoes—known locally as ‘notun’ aloo or ‘new potatoes’ - while the ones in the rogan josh are your typical white potatoes.

This dish is a staple in most Bengali households and is fondly known as a “Sunday dish” because of its richness and festive feel. My father, a master of mutton and chicken dishes, makes an incredible version. But over time, I’ve gravitated towards my elder sister’s recipe—hers is even better. I still remember waking up on Sunday mornings to the smell of fresh coriander, ginger, and aromatic basmati rice wafting through the living room. It’s more than just food—it’s comfort, tradition, and nostalgia all rolled into one. For any true Bengali at heart, this dish is a timeless remedy, playing a special role through every season of life.

For me – it is an excuse to feel closer to home and cook up a storm.

SERVES

MINUTES

DIFFICULTY

6/10

INGREDIENTS

CHICKEN ROGANJOSH – BENGALI STYLE:

1 Chicken (bone-in, curry cut or boneless)

800g White potatoes

½ cup Yogurt (well-whisked)

Onions – 2 large (finely sliced)

Tomatoes – 2 medium (pureed or finely chopped)

Ginger-garlic paste – 3 tbsp

Kashmiri red chili powder – 2 tsp (for colour)

Red chili powder – 1 tsp (for heat) OR Green chillies paste – 4 tbsp (more if you like it hot)

Turmeric powder – 1 tsp

Coriander powder – 1 tbsp

Garam masala – 1 tsp

Bay leaves – 2

Whole spices (2 green cardamoms, 4 cloves, 1 cinnamon)

Mustard oil – 4 tbsp (can be cooked in Ghee as well)

Salt – to taste

Fresh coriander – for garnish

Water – 1 to 1.5 cups (adjust based on gravy preference)

GHEE-ROASTED BABY POTATOES:

Baby potatoes – 500g (boiled and peeled)

Ghee – 3 tbsp (more for flavour)

Cumin seeds – 1 tsp

Kashmiri red chili powder – 1 tsp

Black pepper – ½ tsp

Salt – to taste

Fresh coriander – chopped (garnish)

Chicken Roganjosh:

Step 1

Marinate chicken with yogurt, turmeric, kashmiri chili powder, green chilli paste, mustard oil (few tbsp) and salt. Let it rest for 30 minutes (or overnight for best flavour).

Step 2

Heat mustard oil in a deep pan until it begins to smoke slightly; reduce the heat. (heats up quite fast, be mindful and turn ON the chimney or exhaust fan)

Step 3

Add bay leaves and whole spices. Let them sizzle.

Step 4

Add sliced onions and sauté on medium heat until golden light brown.

Step 5

Stir in ginger-garlic paste. Cook until the raw smell disappears.

Step 6

Add tomatoes (blend them if you can) and cook until oil starts to separate from the masala.

Step 7

Mix in coriander powder, Kashmiri chili powder, and a pinch of garam masala. Stir well.

Step 8

Add marinated chicken and fry on high heat for 5–7 minutes to seal the juices.

Step 9

Add halved white potatoes and coat them well with the masala. (fry them before separately for best consistency)

Step 10

Add 1–1.5 cups of water, depending on how much gravy you want. (Roganjosh is usually a dry dish)

Step 11

Cover and cook on medium-low heat for 30–45 minutes until chicken and potatoes are tender. (stick a fork to check)

Step 12

Stir occasionally and adjust salt as needed.

Step 13

Once oil floats to the top, sprinkle remaining garam masala or blend the whole spices with a tsp of water and 1 green chilli).

Step 14

Turn off the heat and let the garam masala sit for a while before garnishing it with chopped coriander or lemon juice (if you cannot stand the taste of coriander leaves). Serve hot with steamed basmati rice.