Chicken Rezala
Ingredients
- Chicken :- 750 gm
- 3 medium onion; make
a paste of it in a grinder
- Ginger, garlic paste :- 3 tbsp
- Yogurt :- 100gms
- Cashew and poppy seed paste :- 3 tbsp
- Sugar :- 2 tsp
- Salt to taste
- Bay leaves :- 3
- Cloves :-4-5
- Cardamom :-3-4
- Cinnamon :- 2 medium size stick
- A pinch of garam masala powder
- Green chili :- 3-4; finely chopped (optional)
- Dry red chili :- 3-4
- Ghee/ white vegetable oil :- 4 tbsp
- Rose water :- 1 tbsp
- Kewra water :- 6-7 drops
Procedure
- Marinade the chicken pieces for around 2 hours with 1 ½ tbsp
ginger-garlic paste, 1 tbsp onion paste, 50 gms of yogurt and 1 tbsp of rose
water.
- Heat 4 tbsp ghee/ white vegetable oil in a wok. Then add the
cardamoms, cinnamon sticks, cloves, dry red chilies and bay leaves in it.
- Now add the remaining onion paste and sauté it properly on
low heat for around 4-5 minutes.
- When the mixture starts to get a light brown color add the
chopped green chilies and the remaining ginger, garlic paste in it and cook it until
the mixtures loses its raw flavor.
- After it’s done now add the cashew and poppy seed paste onto
it followed by rest of the yogurt
[Beat the yogurt in a bowl along with some water
and the sugar so that it gets a nice creamy texture]
- Now mix the contents properly and sauté it for a minute or
two.
- After that add the marinated chicken, in it and mix it
uniformly. And cover the wok with a lid and leave the chicken to simmer for
around 15 minutes on low heat.
- After 15minutes remove the lid, you’ll find the chicken has oozed
out its water and nice creamy gravy has formed with oil floating over it.
- If required you can add extra water in it.
- When chicken is done and you have your desired consistency
of gravy, add a pinch of garam masala and 6-7 drops of kewra water to the dish.
Mix well. Lower the flame and cook for another 2-3 minutes. Remove from heat.
- Rezala is ready to serve. J
Happy Cooking :)
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