Chicken Rezala - Popular Indian Restaurant Classic

Step 1: Marinate the Chicken

Combine 1 kg chicken with 1/2 tsp turmeric powder, 1 tsp chili powder, 1 tsp salt, and 2 tbsp olive oil in a bowl. Mix thoroughly until all chicken pieces are well coated. Let marinate for 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 in 2 batches to prevent steaming, ensuring each piece is crispy outside and soft & juicy inside. Fry until golden brown on all sides (approx. 4-5 minutes per side). Remove the fried chicken and set aside. Carefully save the remaining oil from the pan.

Step 3: Sauté Aromatics and Spices

Using 6 tbsp of the saved cooking oil in the same pan, add 2 cinnamon sticks, 4-6 cardamom pods, and 2 bay leaves. Sauté for about 30 seconds until fragrant. Add 2 tbsp minced garlic and 1 tbsp minced ginger. Cook for 1-2 minutes until aromatic. Add 1 cup chopped onion and 1.5 tsp cooking salt. Sauté until the onion turns golden brown (approx. 5-7 minutes).

Step 4: Add Ground Spices and Tomatoes

Reduce heat to low. Add 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 for 1 minute. Add 1 tbsp tomato puree and 3 tbsp tomato ketchup. Mix thoroughly. Add 10-12 dried plums (Alu-Bukhara) and stir.

Step 5: Simmer Chicken in Sauce

Add the previously fried chicken pieces to the pan. Stir well to coat the chicken with the spice mixture. Pour in 1 whole tin of coconut milk and 1 cup of boiling water. Bring to a gentle simmer.

Step 6: Add Fresh Ingredients and Cook

Add 6 broken green chillies and 1 fresh tomato cut into wedges. Stir gently. Cover the pan with a lid and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through, and the sauce has thickened to your desired consistency.

Step 7: Garnish and Serve

Remove the lid. Sprinkle 1/4 cup of chopped fresh coriander over the curry. Stir gently and cook for another 2-3 minutes. Serve hot with rice.

• Marinate chicken for at least 30 minutes for best results.

• Fry chicken in 2 batches to prevent steaming and ensure crispy skin.

• Ideally, use fresh coriander for garnish instead of frozen.