Chicken rezala

CHICKEN REZALA

INGREDIENTS

• Chicken with bones 600 gms
• Curd – 1 cup
• Ginger garlic paste – 2 tsp
• Cashew – 1/4 cup
• Khus khus / poppy seeds – 2 tbsp
• Green chilli – 5 or 6 or as per taste
• Onion – 3 small
• Ginger garlic paste – 1 tbsp
• Oil + ghee – 2 tbsp
• Red chilli – 3 or more
• Few whole garam masala – cinnamon + cardamom + clove
• Garam masala pwdr – 1/2 tsp
• Pepper pwdr – 1/2 tsp
• Nutmeg pwdr – a pinch [optional]
• Onion rings from 1 onion
• Few saffron strands soaked in 1 tbsp of milk.
• Kewra essence – 2 drops only [optional]
• Salt to taste
• Sugar – 1/2 tsp

PREPARATION

1. Clean wash ,rinse and cut the chicken into desired size. Add 1 cupcurd + 2 tsp ginger garlic paste + little salt and marinate for few hrs or over night in the fridge. [ more the marination better the taste ]
2. Make a fine paste of ginger garlic paste + onion + green chilli .[ we need 1 cup paste ]
3. Soak poppy seeds + cashew for few hrs and grind it into a fine paste by adding 1/2 cup water.

METHOD

Heat oil + ghee in a pan ,add red chilli + whole garam masala and fry .

Add onion paste and fry till oil separates and raw smell leaves .

Add garam masala pwdr + nut meg pwdr + pepper pwdr and fry .

Add the marinated chicken with the curd and mix well.

Cook on high for 5 mins , stir in between.

Now add the cashew paste , mix well and cook for 2 mins .

Add sugar and salt .

Add 2 cup of water and mix well .

Cover and cook for 10  mins on medium flame.

Open and add the onion rings ,again cover and cook for 3 – 4 minutes till the chicken is completely done.

***Cooking time depends on the size of the chicken pieces.

Add the saffron mixture + kewra essence ,mix well and off the flame .

Serve hot with any Indian bread or rice variety .

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