Chicken Rezala Recipe
Course – Main Course | Prep Time – 10 Minutes | Cook Time – 50 Minutes | Total Time – 1 Hour | Servings – 4 People | Calories – 564 kcal
It has a Mughlai origin and is a famous Bengali recipe. This chicken gravy is white in color, unlike other chicken curries. It has a very delicate flavor. It is a perfectly balanced dish, neither too sweet nor too spicy. It has a semi gravy texture that can be enjoyed with both rice and chapati. Mughlai dishes are rich, layered with several flavours and cooked for several hours.
Ingredients:
- 2 tbsp poppy seeds
- 10-12 cashew nuts
- 1 kg chicken curry cut
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp ghee
- 2 tbsp oil
- 1 cup yogurt
- 2-inch cinnamon
- 3-4 clove
- 2 green cardamom
- 2 black cardamom
- 6-8 black pepper corns
- 1 tbsp white pepper powder
- 4-5 dry red chillies
- Salt to taste
- 1 tbsp garam masala powder
- 1 tbsp red chilli powder
- ½ cup onion paste
- Kewra essence
- 1 pinch saffron soaked in 1 tbsp milk
Instructions to cook
- Soak poppy seeds and cashew nuts in warm water for 10 minutes
- Make a smooth paste using blender
- Marinate chicken by adding ginger paste, garlic paste and yoghurt in it and leave it for an hour
- Heat ghee and oil in a pan
- Add cloves, black pepper, cinnamon, green cardamom, black cardamom and dry red chillies when the ghee is hot
- Fry for 20 seconds
- Take marinated chicken pieces and fry them on full flame for 4-5 minutes
- Add the remaining marinade, cashew nut and poppy seed paste, white pepper powder, red chilli powder, salt and garam masala powder in the pan
- Add onion paste and 1 cup water to it
- Cover the pan and cook for 40-50 minutes on low heat
- Add ghee and kewra essence and mix them well
- Use saffron soaked in milk to garnish
Relish the hot chicken rezala with rumali roti or rice.
