Chicken Rezala

Chicken Rezala is one of the great dishes at Muslim restaurants in Calcutta. I have added cashew nuts and poppy seeds. It’s make the dish such as incredible. This is entirely different from the normal gravy type. No need to add any extra masala… but it’s simply superb!!!

It is just magical with its aroma, texture and tatse. To relish your rezala, serve it with biryani, chapatti, roti, naan, steamed rice and idli/dosa… 

Ingredients

Chicken – ½ kg

Onion Paste – 3 (big)

Chopped Green Chilli – 5

Ginger Garlic Paste – 1 tsp

White Pepper Powder – 1 tsp

Garam Masala – 2 tsp

Curd – 1 cup

Cashew & Poppy Seed Paste – 1 tsp

Saffron – 1/2 tsp

Sugar – a pinch (optional)

Salt to taste

(To Saute)

Bay Leaves – 4

Cloves – 4

Cinnamon Sticks – 2

Cardamom – 4

Butter – 4 tsp

Dry Red Chilli – 4

Onion Rings – 1 (big)

Oil – 2 tsp

Method

Clean and wash the chicken pieces properly and cut into medium size pieces.

In a bowl, adds white pepper powder, salt, ginger garlic paste, curd, 2 tsp of onion paste, and chicken pieces. Mix well and let it be for another 2 to 3 hours.

Heat butter in a pan, then add cloves, cardamom, bay leaves and cinnamon sticks. Saute for a min.

Now add onion paste, ginger garlic paste, and cook till the raw smell goes well.

Then add white pepper powder, salt, chopped green chill, cashew nut and poppy seed paste and curd.

And then add marinated chicken and fry for another 5 minutes.

Now add water and close the lid, then keep cook for about 20 minutes on a low flame.

Then add garam masala, and keep cook till the chicken is tender.

Heat oil in a separate pan, add red chilli, onion rings, salt, and cook till the onions get slight brown in color.

Finally add saffron, chopped mint leaves and coriander leaves and let it be for 2 minutes. Then switch off the flame. Garnish with coriander leaves.