Chicken Rezala

Name: Chicken Rezala
Total time: 2400 s
Cuisine: Indian
Ingredients: 1 Kilogram Chicken pieces (bone in); 1/2 cup nuts like Cashew and Almond; 1/2 cup grated coconut or desiccated coconut; 1 cup Yoghurt; 3 medium sized Onion (thinly sliced); 1 tablespoon Ginger-garlic paste; 2-3 chopped Green chillies; 1 tablespoon Lemon juice; 5-6 whole Black pepper Corns; 2-3 whole Cardamom; 1 inch long Cinnamon Stick; 1 cup Coriander and Mint leaves(chopped); 1/2 cup Vegetable Oil; 2-3 Red Chilli or chilli flakes; to taste Salt

Sabrina Yasmin @barak_kitchen

Riyadh

The Rezala is a very popular and authentic dish from Bengal . This dish has a influence of Mughlai cuisine.It's a beautifully rich white dish that combines a selection of wonderful spices, nut pastes and herbs to produce a very fragrant dish.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

40 minutes

1 KilogramChicken pieces (bone in)
1/2 cupnuts like Cashew and Almond
1/2 cupgrated coconut or desiccated coconut
1 cupYoghurt
3medium sized Onion (thinly sliced)
1 tablespoonGinger-garlic paste
2-3chopped Green chillies
1 tablespoonLemon juice
5-6whole Black pepper Corns
2-3whole Cardamom
1 inchlong Cinnamon Stick
1 cupCoriander and Mint leaves(chopped)
1/2 cupVegetable Oil
2-3Red Chilli or chilli flakes
to tasteSalt

Saved

Steps

40 minutes

1

Clean the chicken pieces and marinade with salt, lemon juice and ginger-garlic paste for 1/2 an hour.
2

In a saucepan or pan heat 1/2 cup oil and fry onions till golden brown and crisp.
3

Transfer to a paper towel.
4

Take nuts, coconut and green chilli in a mixer jar and grind to a paste with little water.
5

In a mixing bowl add yoghurt, nut, coconut and chilli paste, chopped herbs and crushed fried onions.
6

Mis everything well to make a homogeneous mixture.
7

Add this mixture to the marinated chicken and mix well along with the leftover oil from fried onions.
8

Add the whole spices also.
9

Cover and keep aside for at least an hour.
10

After at least an hour transfer the chicken to a saucepan and place in high heat for 10 minutes.
11

Stir in between so that chicken cooks evenly.
12

When oil starts to separate from the gravy, reduce the flame,cover and cook till chicken cooks completely.
13

Check frequently and stir so that the gravy doesn't stick to the bottom.
14

When chicken cooks completely, sprinkle chilli flakes or add some fried red chilli and herbs.
15

Rich and flavorful chicken regalia is ready now to serve.
16

It goes best with Paratha or naan or any kind of rice.