Step-by-Step Instructions

1. 1.Prepare the wok and oil

   Light the flame under your wok. Add approximately 4 tablespoons of vegetable oil and allow it to heat up.

2. 2.Infuse garlic and bloom spices

   Add the fresh chopped garlic to the hot oil and stir. Soon after, add the mixed powder, Kashmiri chili powder, coriander powder, and cumin powder. Bloom these spices in the oil for a few seconds until their oils are released, creating a fragrant foundation.

3. 3.Add cardamom and canned tomatoes

   Add the seeds from one green cardamom pod to the blooming spices. Then, pour in just under half a tin (approximately 200g) of chopped tomatoes. Stir well and fry for a few seconds.

4. 4.Add chicken and base gravy

   Add the raw diced chicken breast pieces to the pan. Coat the chicken thoroughly with the masala. Pour in 300ml of Indian restaurant base gravy (about two ladles).

5. 5.Simmer the curry

   Allow the curry to cook down for approximately 10 minutes, stirring occasionally, until it starts to thicken nicely.

6. 6.Add fresh tomatoes, garam masala, and Kasuri Methi

   Once the curry has thickened, add the quartered fresh tomato, a pinch of garam masala, and half a teaspoon of Kasuri Methi.

7. 7.Enhance richness and season

   Add a small amount (under a teaspoon) of tomato puree to give an added level of richness. Stir in a quarter teaspoon of salt, tasting and adjusting as needed. Finally, add the fresh chopped coriander.

8. 8.Final simmer and sweeten

   Allow the curry to simmer for another 3-4 minutes. Add a small pinch of sugar (or jaggery) to balance the flavors. Your Chicken Rogan is now ready to be plated.

9. 9.Serve and enjoy

   Transfer the finished Chicken Rogan into a takeaway container or serving dish. Garnish with additional fresh coriander if desired. Serve hot and enjoy your homemade takeaway-style curry!