Rezala is extremely fragrant chicken in yogurt based little bit thick consistency gravy. This dish is magical with texture and creamy white gravy with an incredible aroma, truly reflecting the Mughlai legacy. Chicken rezala is that uses few chosen spices, slow cooking with blending of onion-ginger-garlic and curd used for marination as well as for cooking. It goes well with Parathas/ Rotis/ Pulao !!!!!!!!
Ingredients :
Chicken - 500 gm, cut into big pieces
Yogurt - 1 cup, whisk
Onion paste - 1 cup
Ginger-garlic paste - 1 tbsp
Cashew nuts - 1 tbsp, make a paste
Poppy seeds - 1 tbsp, make a paste
Bay leaves - 2
Few cloves, cardamom, cinnamon, mace and a pinch of grated nutmeg
Dry red chilli - 1
White pepper powder - 1 tsp
Sugar - 1 tsp
Salt to taste
Ghee - 2 tbsp
Water - 2 cup, hot
Kewra water - few drops
Garnising with red chilli
Method :
Wash and clean the chicken pieces, pat them dry and place in a large mixing bowl.
Prepare a marinade by mixing yogurt, cashew paste, poppy seeds paste, onion paste, ginger-garlic paste, salt, sugar and half of kawra water in it. Now deep in chicken pieces to the marinade mixture and rub well. Keep it aside for at least 1 hour in room temperature.
Now heat ghee in heavy bottom pan add dry red chilli, cloves, cardamom, cinnamon, mace and greated nutmeg, fry for few second till it leaves its aroma.
Add marinated chicken pieces and fry for 2-3 minutes on medium flame.
Mix hot water into the marinade mixture and mix well. Cover and simmer on low heat till done. Check for seasoning and adjust the salt, sugar and pepper.
Finally add remaining kewra water to the chicken.
Transfer to serving bowl immediately and garnishing with chopped red chilli.
Serve hot with Jeera Rice ......
Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Cooking 4 all season's "Side Dish Mela", Motion's and Emotion's "Party"
Ingredients :
Chicken - 500 gm, cut into big pieces
Yogurt - 1 cup, whisk
Onion paste - 1 cup
Ginger-garlic paste - 1 tbsp
Cashew nuts - 1 tbsp, make a paste
Poppy seeds - 1 tbsp, make a paste
Bay leaves - 2
Few cloves, cardamom, cinnamon, mace and a pinch of grated nutmeg
Dry red chilli - 1
White pepper powder - 1 tsp
Sugar - 1 tsp
Salt to taste
Ghee - 2 tbsp
Water - 2 cup, hot
Kewra water - few drops
Garnising with red chilli
Method :
Wash and clean the chicken pieces, pat them dry and place in a large mixing bowl.
Prepare a marinade by mixing yogurt, cashew paste, poppy seeds paste, onion paste, ginger-garlic paste, salt, sugar and half of kawra water in it. Now deep in chicken pieces to the marinade mixture and rub well. Keep it aside for at least 1 hour in room temperature.
Now heat ghee in heavy bottom pan add dry red chilli, cloves, cardamom, cinnamon, mace and greated nutmeg, fry for few second till it leaves its aroma.
Add marinated chicken pieces and fry for 2-3 minutes on medium flame.
Mix hot water into the marinade mixture and mix well. Cover and simmer on low heat till done. Check for seasoning and adjust the salt, sugar and pepper.
Finally add remaining kewra water to the chicken.
Transfer to serving bowl immediately and garnishing with chopped red chilli.
Serve hot with Jeera Rice ......
Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Cooking 4 all season's "Side Dish Mela", Motion's and Emotion's "Party"
