One-Pot Chicken Rezala
Indian Recipes

One-Pot Chicken Rezala

On the Hob
serves 4

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.

CurryDinnerOne-Pot
15 mins prep45 mins cook1 hr total

  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.

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