Chicken Rezala

Name: Chicken Rezala
Cuisine: Indian
Ingredients: 500 gms chicken; 2 big onions; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp poppy seed; 1 tsp sesame seed; 5-6 cashewnuts or almonds; 1 tbsp fresh cream or malai; 2 tbsp refined oil; 2 tbsp ghee; 6 green chillies; 7-8 cloves; 4 green cardamom; 1 small small stick cinnamon; 7-8 black pepper corns; 1 tsp pepper powder; 1 tsp kewra water; as needed Few strings of saffron; 1 tbsp chopped coriander; 1 tomato pureed; 1 tbsp Shaan white chicken korma masala; To taste salt and sugar; 1 bay leaf

Kumkum Chatterjee @cook_12055532

Chicken rezala is a very popular cuisine of east India but has it's origin from Mughlai cuisine.It resembles quite like chicken korma and unlike other chicken recipes it's white in colour.The aroma of saffron and kewra water makes it irresistible best enjoyed with rumali roti, kulcha, or naan or pulao.

Kumkum Chatterjee @cook_12055532

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Ingredients

500 gmschicken
2 big onions
1 tspginger paste
1 tspgarlic paste
1 tsppoppy seed
1 tspsesame seed
5-6cashewnuts or almonds
1 tbspfresh cream or malai
2 tbsprefined oil
2 tbspghee
6green chillies
7-8cloves
4green cardamom
1 smallsmall stick cinnamon
7-8black pepper corns
1 tsppepper powder
1 tspkewra water
as neededFew strings of saffron
1 tbspchopped coriander
1tomato pureed
1 tbspShaan white chicken korma masala
To tastesalt and sugar
1bay leaf

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Steps

1

Marinate chicken with curd,little salt,and ginger garlic paste for an hour.Make a paste of 11/2 onion,chopped tomato,little curd.Also make a paste of soaked poppy seeds,sesame seeds and 4 cashews or almonds.Add just 1tbsp of the sesame almond paste.
2

Chop 1/2 onion finely.Heat oil in a wok and sprinkle half crushed whole garam masala,pepper corns and bay leaf.When they splutter,fry chopped onion.Add the marinated chicken and toss.Now add the other wet pastes and fry adding ghee till oil leaves sides.
3

Sprinkle chopped green chillies,pepper powder,salt and pinch of sugar.Add white chicken korma masala.The taste should be tangy,light sweet salty and sour.Add little water when oil leaves sides.Cook on low flame.
4

When nearly done,sprinkle soaked saffron in warm milk and kewra water.Garnish with chopped almonds or cashews,green chillies and fresh cream.The gravy should neither be too thick or too light.Enjoy with rumali roti,pulao or as a side dish to biryani.