Chicken Rezala | Kolkata Style Chicken Rezala Recipe | Mild Chicken Curry | Chicken Rezala Recipe | How to Make Chicken Rezala | White Chicken Curry | Chicken Recipe | Spice Eats Chicken Curry
Ingredients for Chicken Rezala:
– Chicken, large pieces with bones- 1 kg
For the Marination:
– Ginger Garlic paste- 3 tsp
– Green Chilli Paste- 3 nos (2 tsp)
– White Pepper Powder- 1/2 tsp
– Whisked Curd/Yogurt- 175 gms
– Salt- 2 tsp
– Butter (melted and cooled)- 2 tsp
Whole Spices:
– Green Cardamom- 5
– Cloves- 5
– Cinnamon- 2
– Black Peppercorns- 12-14
– Dried Red Chillies (whole)- 5
Cashew- Poppy Seeds paste:
– Poppy Seeds (Khuskhus) – 2 tsp
– Cashew nuts- 12
Other Ingredients:
– Onion paste- 2 medium onions (150 gms.)
– Oil- 4 tbsp
– Ghee (clarified butter)- 2 tsp
– Saffron- 8-10 strands
– Kewra Water (Screwpine essence)- 1 tsp
Preparation:
– Make a paste of the green chillies.
– Marinate the chicken pieces with the items mentioned and set aside for 1.5- 2 hrs.
– To make the onion paste, cut the onions into cubes and grind in a blender/ grinder till smooth. No need to add water.
– To make the Cashew-Poppy seeds paste, add both into a grinder and coarse grind it for few minutes. Now add 3-4 tbsp of water and blend it into a smooth paste. Set aside.
Process:
– Heat oil and ghee in a pan. Add the whole spices and allow it to splutter. Lastly add the whole dried red chillies, give a stir and add the onion paste. The red chillies should not change colour.
– Mix and fry the onion paste on medium heat for 8-10 mins till the color changes to light brown.
– Now add the marinated chicken and mix on medium heat for around 2 mins. Reduce the heat to low and cover & cook on low heat for around 10 mins till oil separates.
– Add the cashew-poppy seeds paste, give a mix and cover & cook on low heat for 10 mins.
– Remove lid, give a mix and continue to cook on low heat for another 15 mins till oil separates.
– Now add 8-10 strands of saffron and 1 tsp of Kewra water. Give a mix and simmer on low heat for 2-3 mins.
– Serve with naan or roti.
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