Chiman’s Rogan Josh Spice Blend


A perfect meal for all curry lovers that can also be enjoyed by children. Makes a medium hot yoghurt and cream based sauce.

Perfect for a dinner with friends or family.

Out of stock


How to make Chiman’s Rogan Josh Spice Blend in a thermal cooker – Medium.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.



  • Chimans Rogan Josh Spice Blend
  • 150g thick set natural yogurt
  • 4 cloves garlic, crushed
  • 1kg boned lamb, cut into 3cm cubes
  • 50g butter or ghee
  • 2 medium onions, finely chopped
  • 335ml water
  • 50g unsalted cashew nuts
  • handful fresh coriander, chopped




  1. Mix ½ tsp of the spices and yogurt together in a bowl.
  2. Add the garlic and lamb and turn to coat thoroughly.
  3. Leave to marinate for 3 hours, or overnight, in the fridge.
  4. Melt the butter or ghee in the inner pot over a medium heat.
  5. Add the onions and fry for 5 mins.
  6. Add the remaining spices and fry for 1 minute
  7. Add the lamb and marinade and continue stir-frying for 6 mins.
  8. Pour in the water and add the cashew nuts and simmer gently for 5 minutes.
  9. Turn off the heat and put the inner pot into the insulated outer container and shut the lid.
  10. Cook without power for a minimum of 2 hour.
  11. Serve garnished with fresh coriander.

Serve with Chiman’s Bombay Potatoes, basmati rice and a green salad for a delicious meal.


  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



Coriander, Sea Salt, Turmeric, Allspice, Ginger, Chillies, Cardamon, Black Pepper

Additional information

Weight 0.05 kg


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