Simple and Easy Recipes
Chicken Rezala
By Arpita © 2020 Spicy World
Aug 30, 2019
Aug 30, 2019
The main course dishes from 'mughlai cuisine' has rich, oily, flavorful gravy and my husband is a fan of their cuisine. One of our common favorite item is 'Chicken Rezala', thick + white + rich gravy with juicy chicken pieces. I like my rezala with thick gravy but many people also like to eat thin rezala gravy. I have already shared 'fish rezala' recipe with you and now it's time for chicken. Chicken Rezala goes best with Rumali roti, Plain chapati, Pulao or Khuska Biriyani. Try this in your kitchen and enjoy with your family.
Ingredients
- Half kg chicken with bone.
- 1 big onion, roughly chopped.
- 2 Tablespoons of ginger and garlic paste.
- 4 - 5 Tablespoons of curd.
- Whole spices (1 Tablespoon of cumin seeds, 1 Tablespoon of coriander seeds, 8 black peppercorns, 4 green cardamom, 4 cloves, 2 bay leaves, 1 small cinnamon stick, 2 or 3 blades of a mace).
- Salt and sugar.
- Half Teaspoon of kewra water.
- 3 Tablespoons of poppy seeds and 6 cashews or almonds soaked in water.
- 2-3 green chilies.
- 2-3 dry red chilies.
- 2 Tablespoons of ghee.
- 1/4th cup of oil.
- Half cup of hot water.
- A handful of raw onion slices / rings.
Steps
In a pan add cumin seeds, coriander seeds, 2 green cardamom, 4 black peppercorns, cloves, cinnamon stick and mace.
Dry roast them on medium flame for 3-4 minutes.
Then grind them to a fine powder.
Now make a smooth paste out of roughly chopped onion, green chilies along with water soaked poppy seeds and nuts.
Marinate the chicken pieces with ginger garlic paste, yogurt, that onion nuts paste, some salt, some sugar, half of that dry roasted powder and 2 Tablespoons of oil for 4 hours or overnight.
Heat oil in a pan.
Then add bay leaves, 2 green cardamom and 4 peppercorns. Saute for few seconds.
Shake off the extra marinade and add the chicken pieces. Cook on medium flame for 10 minutes.
Then add the remaining marinade and cook for 20 minutes on low heat.
Add hot water and cook until chicken becomes fully soft.
In a separate pan, heat ghee. Then add dry red chilies and raw onion slices. Fry on high flame for 2 minutes.
Add this tempering over the cooked chicken gravy. Give it a good mix and turn off the heat.
Lastly add kewra water and 1 Teaspoon of dry roasted powder. Mix well, cover the pan and let the curry rest for 30 minutes then serve.
Additional Info
Recipe Category: Main dishes: Poultry
Recipe Cuisine: Indian
Preparation Time: 35 minutes
Cooking Time: 70 minutes
Serves: 2
Your chicken rezala is ready ...
- Enjoy this hot with naan, biriyani or pulao ...
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