Chicken Rezala (Creamy Mughlai-Style Chicken Curry)
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Ingredients
- 900 g bone-in chicken thighs and drumsticks
- 2 onions, thinly sliced
- 3 tbsp ghee
- 200 g natural yoghurt
- 4 garlic cloves
- 15 g fresh ginger, grated
- 4 green cardamom pods
- 2 bay leaves
- 3 fresh green chillies
Nutrition (per serving)
- Calories
- 557 kcal
- Protein
- 42.5 g
- Carbohydrate
- 12 g
- of which sugars
- 8.6 g
- Fat
- 37.6 g
- of which saturates
- 14.7 g
- Fibre
- 1.5 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a large pan and fry the onions for 10 minutes until softened and lightly golden, keeping the colour pale for the classic white rezala look.
- 2
Add the green cardamom pods, bay leaves, garlic cloves and fresh ginger and fry for 1 minute.
- 3
Add the chicken and cook for 6 minutes, turning, without browning deeply.
- 4
Whisk the natural yoghurt until smooth and stir it in a spoonful at a time, then add 150ml water, cover and simmer gently for 30 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 5
Stir in the fresh green chillies and simmer uncovered for 5 minutes to thicken the sauce to a rich, creamy consistency.
- 6
Serve with rice or paratha.
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