Chicken Rezala - One Pot Indian Restaurant Classic

Step 1: Marinate the Chicken

Place the 1 kg chicken pieces (on the bone) into a bowl. Add 1/2 tsp turmeric powder, 1 tsp chilli powder, 1 tsp salt, and 2 tbsp olive oil. Mix thoroughly until all chicken pieces are well coated. Let marinate for at least 30 minutes for best results.

Step 2: Fry the Chicken

Heat 1 cup of cooking oil (olive oil) in a pan over medium-high heat. Fry the marinated chicken pieces in two batches to prevent overcrowding. Cook each batch until crispy and golden brown on the outside, and soft and juicy on the inside. Once fried, remove the chicken and set aside on a plate.

Step 3: Prepare the Curry Base

Carefully pour out most of the frying oil, saving about 6 tbsp in the pan. Ideally, let the oil cool down slightly before handling. Add 2 cinnamon sticks, 4-6 cardamom pods, and 2 bay leaves to the hot oil. Sauté for about 30 seconds until fragrant. Then, add 2 tbsp minced garlic and 1 tbsp minced ginger. Cook for 1-2 minutes until aromatic.

Step 4: Sauté Onions and Spices

Add 1 cup of chopped onion to the pan. Sauté the onions, stirring occasionally, until they turn golden brown, which should take about 5-7 minutes. Add 1.5 tsp cooking salt and continue to stir. Cover the pan and cook for 2 minutes, then uncover and stir again.

Step 5: Add Ground Spices and Tomato

Add the ground spices: 1/2 tsp turmeric powder, 2 tsp coriander powder, 2 tsp Kashmiri chilli powder, 1 tsp cumin powder, and 1/2 tsp garam masala powder. Stir well to combine with the onion mixture. Add 1 tbsp tomato puree and 3 tbsp tomato ketchup. Mix thoroughly. Add 10-12 dried plums (Alu-Bukhara) and continue to cook the masala, stirring until the oil begins to separate from the mixture, indicating the spices are well cooked.

Step 6: Combine Chicken and Simmer

Add the previously fried chicken pieces to the masala in the pan. Mix gently to ensure all chicken pieces are well coated with the curry base. Pour in 1 whole tin of coconut milk and 1 cup of boiling water. Stir to combine the liquids with the chicken and masala.

Step 7: Add Fresh Ingredients and Finish

Break 6 green chillies and add them to the curry. Cut 1 fresh tomato into wedges and add them to the pan. Cover the pan with a lid and simmer on low heat for 15-20 minutes, allowing the chicken to cook through and the flavors to meld. The curry should be gently bubbling. Once cooked, sprinkle fresh chopped coriander over the top and give it a final gentle stir. Serve hot with rice.

• Marinate chicken for at least 30 minutes for best results, allowing flavors to penetrate deeply.

• Fry chicken in two batches to prevent overcrowding the pan, which can cause the chicken to steam instead of fry, ensuring a crispy exterior.

• Carefully save the oil used for frying the chicken, as it contains flavorful residues that will enhance the curry's taste.

• Cook the masala base until the oil separates from the spices, indicating that the spices are well cooked and their flavors have fully developed.

• Use fresh coriander for garnish if possible, as it adds a vibrant aroma and fresh taste to the finished dish.

• Adjust the amount of green chillies and Kashmiri chilli powder to suit your preferred spice level.

• You can use chicken breast or thigh pieces instead of drumsticks, adjusting cooking times as needed.