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Home Dish Chicken Rezala

Chicken Rezala

Introduce

Chef :

Kumkum Chatterjee

Chicken Rezala

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.

Ingredient

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

green chillies

7-8

cloves

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

tomato pureed

1 tbsp

Shaan white chicken korma masala

To taste

salt and sugar

bay leaf

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

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