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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