Chicken Rezala

Name: Chicken Rezala
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gms chicken, curry cut; 2 onion. blended into a paste; 1 tbsp. ginger-garlic paste; 1 cup yogurt, beaten; 1/2 tsp. cumin powder; 1/2 tsp. garam masala powder; 1/2 tsp. pepper powder; as per taste salt; 2-3 tbsp. mustard oil; 1 tbsp. ghee; 2 Bay leaves; 1 " stick cinnamon; 3 cardamoms; 4 cloves; 8-10 cashew nuts; 1 cup milk; 2 green chilies; 1 tbsp. rose water; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Chicken21 - This is a traditional and a very popular Bengali / Bangladeshi style fragrant chicken curry. It is cooked in a creamy and velvety yoghurt-cashew-milk based gravy. So with a mild aroma coming from the rose water and the nutty flavour from the cashew paste, this makes it a sure shahi dish and a connoisseurs delight.

It is mildly spiced, mostly coming from the ground pepper powder and the taste is simply divine. You can also add few whole red chilies to the tempering for a bit of a heat.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It is mildly spiced, mostly coming from the ground pepper powder and the taste is simply divine. You can also add few whole red chilies to the tempering for a bit of a heat.

Saved

Ingredients

20 minutes

3 servings

500 gmschicken, curry cut
2onion. blended into a paste
1 tbsp.ginger-garlic paste
1 cupyogurt, beaten
1/2 tsp.cumin powder
1/2 tsp.garam masala powder
1/2 tsp.pepper powder
as per tastesalt
2-3 tbsp.mustard oil
1 tbsp.ghee
2Bay leaves
1" stick cinnamon
3cardamoms
4cloves
8-10cashew nuts
1 cupmilk
2green chilies
1 tbsp.rose water
1 tsp.coriander leaves, chopped

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Steps

20 minutes

1

Marinate chicken with onion paste, ginger-garlic paste, yoghurt & all dry spices overnight or min. 3-4 hours. Blend cashew & milk. Keep aside.
2

Heat oil & ghee. Temper with bay leaves, cinnamon, cardamom & cloves.
Sauté for a few seconds.
3

Add chicken pieces from the marinade. Fry on high flame for 2-3 minutes.
4

Add remaining marinade & continue to fry for 4-5 minutes.
5

Add milk-cashew paste & green chilies. Simmer, covered till chicken turns soft & the gravy thickens.
6

When done, switch off flame & add rose water & coriander leaves.
7

Serve with pulao, plain biryani, naan, tandoori roti, paratha or kulcha.