Name: One-Pot Chicken Rezala
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1kg bone-in chicken thighs — skin removed; 150g plain yoghurt — whisked until smooth; 2 medium brown onions — finely sliced; 1 tbsp garlic paste; 1 tbsp ginger paste; 2 green chillies — slit lengthways; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp Kashmiri Chilli Powder — use less for a milder curry; 1/2 tsp turmeric; 1 tsp garam masala; 4 green cardamom pods — lightly crushed; 1 small cinnamon stick; 2 Bay Leaves; 300ml chicken stock — hot; 3 tbsp ghee or vegetable oil; small handful fresh coriander — chopped; salt — to taste

Method

15 mins prep45 mins cook60 mins total

Put the chicken in a bowl with the yoghurt, ginger paste, garlic paste, coriander, cumin, chilli powder, turmeric and 1 tsp salt. Mix well, cover and leave for at least 20 minutes if you have time.
Heat the ghee or oil in a large heavy pan over a medium heat. Add the cardamom pods, cinnamon stick and bay leaves, then cook for 30 seconds until fragrant.
Add the sliced onions and cook for 10-12 minutes, stirring often, until soft and golden at the edges.
Add the marinated chicken and all the yoghurt marinade. Cook for 8-10 minutes, turning the chicken regularly, until the yoghurt has reduced and the spices smell cooked.
Pour in the hot chicken stock, add the slit green chillies, then bring to a gentle simmer. Cover loosely and cook for 25-30 minutes, turning the chicken once or twice, until the meat is tender and cooked through.
Remove the lid and simmer for another 5-10 minutes if the sauce needs thickening. Stir in the garam masala, taste for salt, then finish with chopped coriander.
Rest for 5 minutes before serving with rice, naan or flatbreads.