Chicken Razila

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • 200 g - chicken (breast and leg pieces or boneless)
  • 1/2 kg - onion, cut into thin long slices
  • 1 - big bunch of coriander leaves
  • 7 - green chillies, cut into small pieces
  • 6 - elaichi
  • 10 - kishmish
  • 5 tsp - ginger-garlic paste
  • 1 tsp - coriander powder
  • 1/2 tsp - turmeric
  • salt to taste
  • 2 tsp - curd

How to Make Chicken Razila

  • Apply salt to the onions and keep aside for 5 minutes. Then squeeze out all the water from the onions and deep-fry until golden brown.
  • Grind the fried onions with curd, elaichi and kishmish into a fine paste.
  • Take oil in a pan and add the ginger-garlic paste, coriander powder, chillies, turmeric and salt and fry for some time.
  • Add the chicken and fry until it turns brown.
  • Add the onion-curd paste and cook until the oil separates.
  • Add coriander and a little water and cook until done (the gravy should be thick).
  • Add lime juice and serve.