Chicken Rezala - Popular Indian Restaurant Classic
For Marinating Chicken
For the Curry
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 for for best results.
Fry the Chicken
Heat 1 cup of cooking oil (olive oil) in a pan over medium-high heat. Fry the chicken in 2 batches to prevent , ensuring each piece is crispy outside and soft & juicy inside. Fry until golden brown on all sides (approx. per side). Remove the fried chicken and set aside. Carefully save the remaining oil from the pan.
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. for about until fragrant. Add 2 tbsp garlic and 1 tbsp ginger. Cook for until aromatic. Add 1 cup chopped onion and 1.5 tsp cooking salt. until the onion turns golden brown (approx. ).
Add Ground Spices and Tomatoes
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 . Add 1 tbsp tomato puree and 3 tbsp tomato ketchup. Mix thoroughly. Add 10-12 dried plums (Alu-Bukhara) and stir.
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 .
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 , or until the chicken is tender and cooked through, and the sauce has thickened to your desired consistency.
Garnish and Serve
Remove the lid. Sprinkle 1/4 cup of chopped fresh coriander over the curry. Stir gently and cook for another . Serve hot with rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
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Your Notes
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