Recipe by: Sanha Bose

Source: Family recipe

Serve with rice or naan



  • 1 Kg chicken, cut into serving portions
  • 150 ml natural yogurt
  • 3 Tbsp cooking oil
  • Salt, to taste
  • Black pepper, to taste
  • Paprika Powder
  • 2 cardamom Pods
  • 2 cloves
  • 1 small piece cinnamon stick
  • 1 large onion, chopped
  • 1 Tbsp ginger paste
  • 1 Tbsp garlic paste
  • ¼ tsp Garam Masala powder (mixed spice powder)
  • 1 medium onion, cubed and fried until golden brown
  • 8 whole peppercorns for garnish


  • Marinate the chicken pieces in yogurt, black pepper, salt, paprika. Set aside for 30 mins.
  • Heat oil in a deep cooking pan, add the whole spices (cardamom pods, cinnamon stick & cloves).
  • Stir and add the onion paste and ginger garlic paste.
  • Saute over medium heat for 5 mins and add the chicken along with all its marinate.
  • Cook until the chicken starts to brown and most of its liquid dries up.
  • Add ½ cup warm water and simmer over gentle heat till the chicken is tender and there is a thick sauce.
  • Transfer to the serving dish and garnish with the fried onion and peppercorns.
  • Serve hot.

Download PDF here: Indian Murg Rezala (Chicken Cooked in Yogurt) Sanha Bose