Books by Richard Sayce

Indian Restaurant Curry at Home Volume 1
Indian Restaurant Curry at Home Volume 2 Front Cover
Curry Compendium Cookbook
Rogan Josh Curry

BIR Rogan Josh Curry Recipe:

Ideally suited to lamb, this vibrant-coloured curry uses the savoury flavours of Kashmiri chilli powder, tomato, paprika, red pepper, garam masala, and yoghurt. For extra character, and to add a hint of authenticity, my recipe entails a fresh tomato-based topping, added at the end of cooking.

This recipe will feed 1-2 people. Scroll down for the video.

You can also find this Rogan Josh curry recipe in my books CURRY COMPENDIUM and INDIAN RESTAURANT CURRY AT HOME VOLUME 1. All my books are available in both physical and kindle formats.


  • 3 TBSP Oil + 1 TBSP Ghee for the topping
  • 10cm Cassia Bark
  • 1 Tej Patta (Asian Bay Leaf – optional)
  • ½ tsp Fennel Seeds
  • Seeds from within ½-1 Black Cardamom Pods (optional)
  • ½ Onion (medium Onion or equivalent quantity of slices), halved lengthwise and cut into fine slices. Approximate peeled weight is 75g
  • ¼-½ Red Pepper, cut into 2-3cm square pieces. Approx. weight 40-50g
  • ½ tsp each of freshly toasted and ground Cumin and Coriander Seeds
  • 1½ tsp Ginger/Garlic Paste
  • 1½ tsp Mix Powder
  • 2 tsp Kashmiri Chilli Powder
  • ½ tsp Tandoori Masala
  • 1 tsp Paprika
  • ¼-½ tsp Salt
  • Pinch of Black Pepper, freshly ground
  • 370ml+ Base Gravy
  • 1 tsp Kasuri Methi
  • 4-5 TBSP Tomato Paste
  • 1½ TBSP each of fresh Coriander Stalks and Leaves (finely chopped)
  • Pre-Cooked Lamb, Chicken, Tikka, Prawns, Vegetables, etc.


  • 6 Whole Cherry Tomatoes or 2 Small-Medium Tomatoes cut into quarters
  • 2 TBSP Natural Yoghurt
  • ¼ tsp Garam Masala
Rogan Josh Curry

METHOD – The Main Curry

  1. Heat a frying pan to medium high and add the oil.
  2. Add cassia bark, fennel seeds, black cardamom seeds, and the optional Asian bay leaf. Fry for 30-45 seconds to infuse flavour into the oil, stirring frequently.
  3. Throw in the onion and red pepper. Fry for a couple of minutes until the onions and peppers begin to soften slightly. Stir occasionally.
  4. Add the ginger/garlic paste, continuing to cook for 15-30 seconds or until the sizzling subsides, stirring frequently.
  5. Next, add the ground toasted cumin and coriander seeds, mix powder, Kashmiri chilli powder, salt, black pepper, tandoori masala, paprika and kasuri methi.
  6. Fry for 20-30 seconds, stirring very frequently. Add a little base gravy (e.g. 30ml) if the mixture dries out, to avoid burning the spices and to give them enough time to cook properly. Use the flat of the spoon to ensure flat and even distribution.
  7. Add the tomato paste. Turn up the heat to high while stirring constantly until the oil separates and tiny craters appear.
  8. Then add the coriander stalks and the pre-cooked lamb/chicken, etc. Coat the meat with the sauce.


  1. Add 75ml of base gravy, stir into the sauce, and leave on high heat with no further stirring until the sauce is reduced a little, and craters form again around the edges.
  2. Next add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again.
  3. Then in with the final 150ml of base gravy, stir and scrape the pan, and leave to cook on high heat for 4-5 minutes, or until a medium consistency is reached. Stir and scrape once or twice to mix the caramelised sauce back in, but do this only to prevent the sauce from sticking too much and burning. It’s important to let the sauce adhere to the bottom and sides of the pan, which produces a great flavour. Add a little extra base gravy if the sauce is becoming too thick.
  4. A minute before the anticipated end of cooking, turn the heat to low temporarily and add 2 TBSP natural yoghurt.
  5. Retrieve and discard the cassia bark and Asian bay leaf.
  6. Scrape the pan contents out into a serving dish, keeping the residue in the pan, and put aside in a warm place.

METHOD – The Topping

  1. Put the pan back onto medium high heat, and add the ghee. Butter ghee, vegetable ghee, or unsalted butter may be used.
  2. When that has melted, add the tomatoes, coriander leaves, garam masala, and about 40ml of base gravy. Stir, and let the sauce start to caramelise.


  1. Add a little water to thin the sauce a bit and to help deglaze the pan. Scrape the bottom and sides of the frying pan to incorporate the sticky residue back into the sauce.
  2. After 2-3 minutes, when the tomatoes have softened, pour the contents on to the main curry and serve.


  • All spoon measurements are level (1 tsp = 5ml, 1 TBSP = 15ml).
  • Enjoy this Rogan Josh curry recipe, and please visit the Misty Ricardo’s Curry Kitchen YouTube Channel for lots of Indian recipes.
Watch the Video


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