Dhaba Style Rogan Josh

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
1hr 30min
Total Time
1hr 50min

Simple, easy-to-follow and slow cooked – this aromatic Dhaba Style Goat Rogan Josh recipe is the perfect balance of tender goat and spices to let the flavour of the meat shine through.


6 Servings

For Marination

  • 1kg
    Goat (curry cut pieces)
  • 1tbsp
    Turmeric Powder
  • 2tbsp
    Lemon Juice
  • 1/2tsp

For Curd Mixture

  • 5tbsp
    Thick Curd
  • 1 1/2tbsp
    Kashmiri/Degi Red Chilli Powder
  • 1tsp
    Red Chilli Powder
  • 1/2tbsp
    Turmeric Powder
  • 1tbsp

For Curry

  • 10tbsp
    Mustard Oil/Refined Oil (divided)
  • 4
    Green Cardamoms
  • 4
  • 1
    Cinnamon Stick (2 inches)
  • 1
    Star Anise
  • 3
    Bay Leaves
  • 1tsp
    Cumin Seeds
  • 1tbsp
    Coriander Seeds (coarsely ground)
  • 1tbsp
    Ginger-Garlic Paste
  • 2 1/2cup
    Onions (ground/chopped)
  • 2
    Green Chillies (chopped)
  • 2cup
    Tomatoes (ground/chopped)
  • 1tbsp
    Fennel Seeds (optional)
  • 3cup
  • 1tsp
    Garam Masala
  • 1tbsp
    Ghee (optional)


For Marination

  1. Wash the goat pieces and drain out the excess water and marinate it with turmeric powder, salt and lemon juice. Mix it well and let it rest for 15 minutes. (Goat meat should be at room temperature before marinating.)


For Curd Mixture

  1. Take thick curd in a bowl and add kashmiri red chilli powder, turmeric powder, red chilli powder and salt. Mix well and keep aside for later use.


For Curry

  1. Heat 7 tbsp of mustard oil in a heavy-bottomed pot on medium flame until smoked. Turn off the flame and then let it cool.

  2. Heat the mustard oil again on low to medium flame and add cumin seeds, cloves, green cardamom, star anise, cinnamon, coriander seeds and bay leaves. Keep stirring till they crackle.

  3. Add the ginger-garlic paste and stir it for a minute.

  4. Add the marinated goat and mix nicely. Stir constantly and cook on medium to high flame for 6-8 minutes. (If the masala sticks to the sides or bottom, sprinkle some water and stir).

  5. Once the goat pieces have lightened in colour, then take them out of the pot and keep aside in a plate for later use.

  6. In the same pot, add 3 tbsp of oil. Add the onions and the green chillies and give it a good mix.

  7. Cook onions until golden in colour and oil starts coming to the surface.

  8. Add the goat pieces. Mix well and cook for another 2-3 minutes.

  9. Add the curd mixture and fennel seeds. Mix and cook for 2-3 minutes.

  10. Now mix in the tomato puree and cook for another 3-4 minutes while stirring occasionally.

  11. Add 3 to 4 cups of water for thick gravy. (Here add another cup of water for a thinner consistency of the gravy). Bring to a boil and let it simmer with the lid closed. Keep stirring occassionally every 10 minutes for about 60-75 minutes (for 1kg of goat meat) or till the goat is tender.

    Cooking times may vary based on the quantity and quality of the meat. E.g. 1/2kg of goat meat would take around 30-40 minutes to cook, and 2kg of goat meat would take 2 to 2.5hrs to cook.)

  12. To check if the goat is done, it should come apart easily from the bone when poked with a fork.

  13. Once the goat is cooked, one can check the seasoning (salt and chilli powder) and adjust to taste. Turn off the flame. Add garam masala and ghee. Stir and cover the pot for a few minutes.

  14. Serve hot with steamed rice, paratha, tandoori roti or naan.

Tips & Tricks

  1. More water can be added for a thinner consistency of the gravy.

  2. Salt and red chillies seasoning can be added as per taste.

  3. I prefer to use mustard oil for this recipe as it gives a nice colour and texture to the curry. Any other type of refined oil (vegetable/canola) can also be used. Ghee (clarified butter) is another good substitute for mustard oil. Cooking in ghee gives the curry a richer taste.

  4. If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients to it.

  5. I have used store-bought ginger garlic paste. Freshly chopped or ground ginger and garlic can also be used.

Leena Kohli
Recipe by

Leena Kohli


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