One-Pot Chicken Rezala
Indian Recipes

One-Pot Chicken Rezala

On the HobCurryDinnerOne-Pot4

This one-pot chicken rezala is a curry house-inspired dish with tender chicken simmered in a fragrant yoghurt-based sauce. It keeps the method straightforward, with no separate base sauce needed.

The flavour is warm rather than fiercely hot, with ginger, garlic, cardamom, cinnamon and a little chilli bringing depth. Serve it with basmati rice, naan or simple flatbreads.

Method

15m45m1h
  1. 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.
  2. 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.
  3. Add the sliced onions and cook for 10-12 minutes, stirring often, until soft and golden at the edges.
  4. 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.
  5. 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.
  6. 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.
  7. Rest for 5 minutes before serving with rice, naan or flatbreads.

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

Notes

Chicken thighs stay juicier than breast in this style of curry, especially if using bone-in pieces.

For a richer finish, stir through a small knob of butter at the end.

Inspired by the social post idea only; ingredients and method have been drafted for TurboKitchen rather than copied from the source recipe.

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