Chicken Rezala
Chicken Rezala
 
Prepare time: 10 min
Cook: 50 min
Ready in: 1 hour

Chicken Rezala Recipe

Chicken Rezala is a well known Bengali Recipe which has a Mughlai Origin. Quintessentially, it is a chicken sauce that is white, not normal for other chicken curry dishes and is incredibly delightful with exceptionally sensitive flavors. Along these lines, here is the way to make it.

Chicken Rezala

About This Recipe

Most likely, Mughlai food is one of the most extravagant fine arts of cooking.

Since, alongside outlandish flavors and rich fixings, slow cooking a delicacy is basically amazing.

Add to it the Bengali method of cooking chicken and you realize that Chicken Rezala will remove the show.

Chicken Rezala is a completely adjusted dish. It is neither too sweet, acrid or zesty taste-wise.

Furthermore, its surface is likewise similar to a semi sauce dish that goes impeccably with both rice and Indian bread.

It tenderly prods your sense of taste and makes it need a greater amount of it over and over.

Typically, just dry red chilies are added to make the sauce but since we like our food zesty, I have likewise added some red bean stew powder to it to give it that additional kick.

Nonetheless, numerous individuals choose cooking chicken pieces with white pepper powder to keep the nutty sauce more white in shading.

Mughlai dishes are exceptionally rich, cooked for a long time, and are layered with flavors.

Consequently, utilization of entire flavors, cashew and poppy seeds, onion glue, ginger and garlic, kewra water, and so on is very regular in this food.

For some genuine Mughlai dishes, you should attempt other chicken flavors, for example, Mughlai Zaafrani Murgh and Mughlai Murgh Korma.

Expert Tips by Bikram

Making a fine glue of poppy seeds and cashew nuts can be a test particularly when made in little amounts.

I prior day, this glue was made on a stone processor.

You can either utilize an espresso processor to make this glue or make somewhat more sum and freeze the excess for some time in the future.

Generally, red stew powder was not added to the Rezala Gravy.

Be that as it may, I like the taste and shading it provides for this curry. You can decide to skip it. You can add green bean stew glue all things considered.

This Rezala Curry was customarily made with Mutton. Be that as it may, I like to make it with chicken and at times with eggs even.

You can increment or decline the measure of sauce according to your inclination.

This formula makes a curry that is medium thick or latpati as we call it.

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Milk Chicken Curry

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Chicken Rezala

Bit by bit Recipe

Douse cashew nuts and poppy seeds in warm water for 10 minutes.

Make a smooth glue in a blender.

Blend chicken, ginger glue, garlic glue, and yogurt in a bowl and marinate for 60 minutes.

Warmth ghee and oil in a skillet.

At the point when the ghee is hot, add cloves, dark peppercorns, cinnamon, green cardamom, dark cardamom, and dry red chilies. Fry for 20 seconds.

Pick chicken pieces from the marinade and fry on high warmth for 4-5 minutes.

Add the leftover marinade, cashew nut and poppy seeds glue, white pepper powder, salt, red bean stew powder and garam masala powder in the dish.

Add the onion glue and 1 cup water.

Cover the dish and cook on low warmth for 40-50 minutes.

Add ghee and kewra embodiment and blend well.

Chicken Rezala

Chicken Rezala
Print Recipe
5 from 1 vote

Chicken Rezala Recipe

Chicken Rezala is a well known Bengali Recipe which has a Mughlai Origin. Quintessentially, it is a chicken sauce that is white, not normal for other chicken curry dishes and is incredibly delightful with exceptionally sensitive flavors. Along these lines, here is the way to make it.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: Chicken Rezala Recipe, Traditional Bengali Chicken Rezala Recipe
Servings: 4 people
Calories: 564kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 12 Cashew nuts
  • 2 tbsp Poppy seeds
  • 1 kg Chicken (Curry Cut)
  • 1 tsp Ginger paste
  • 1 Garlic paste
  • 1 cup Yogurt
  • 2 tbsp Oil
  • 3 tbsp Ghee
  • 4 Clove
  • 5 Black peppercorns
  • 2 inch Cinnamon
  • 2 Green cardamom
  • 2 Black cardamom
  • 3 Dry red chilies
  • 1 tsp White pepper powder
  • Salt to taste
  • 1 tsp Red chili powder (Not added traditionally)
  • 1 tsp Garam masala powder
  • ½ cup Onion paste
  • 2 tbsp Ghee
  • 2 drops Kewra essence
  • 1 pinch Saffron (soaked in 1 tbsp milk)

Instructions

  • Splash cashew nuts and poppy seeds in warm water for 10 minutes.
  • Make a smooth glue in a blender.
  • Blend chicken, ginger glue, garlic glue and yogurt in a bowl and marinate for 60 minutes.
  • Warmth ghee and oil in a container.
  • At the point when the ghee is hot, add cloves, dark peppercorns, cinnamon, green cardamom, dark cardamom and dry red chilies.
  • Fry for 20 seconds.
  • Pick chicken pieces from the marinade and fry on high warmth for 4-5 minutes.
  • Add the leftover marinade, cashew nut and poppy seeds glue, white pepper powder, salt, red bean stew powder and garam masala powder in the dish.
  • Add the onion glue and 1 cup water.
  • Cover the dish and cook on low warmth for 40-50 minutes.
  • Add ghee and kewra embodiment and blend well.
  • Enhancement with saffron absorbed milk.
  • Serve hot with rice or Rumali roti.

Notes

  • Customarily, red bean stew powder was not added to the Rezala Gravy. However, I like the taste and shading it provides for this curry. You can decide to skip it. You can add green bean stew glue all things being equal.
  • This Rezala Curry was generally made with Mutton. Be that as it may, I like to make it with chicken and now and then with eggs even.
  • You can increment or reduction the measure of sauce according to your inclination. This formula makes a curry which is medium-thick or latpati as we call it.

Nutrition

  • Calories: 564kcal | Carbohydrates: 12g | Protein: 27g | Fat:45g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 131mg | Potassium:558mg | Fiber: 2g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 67.7mg | Calcium:173mg | Iron: 2.6mg

Ingredients

  • 12 Cashew nuts
  • 2 tbsp Poppy seeds
  • 1 kg Chicken (Curry Cut)
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 cup Yogurt
  • 2 tbsp Oil
  • 3 tbsp Ghee
  • 3 Clove
  • 5  Black peppercorns
  • 2-inch Cinnamon
  • 2 Green cardamom
  • 2 Black cardamom
  • 3 Dry red chilies
  • 1 tsp White pepper powder
  • Salt to taste
  • 1 tsp Red chili powder (Not added traditionally)
  • 1 tsp Garam masala powder
  • ½ cup Onion paste
  • 1 tbsp Ghee
  • 2-3 drops Kewra essence
  • 1 pinch Saffron (Soaked in 1 tbsp milk)
Directions
  1. Splash cashew nuts and poppy seeds in warm water for 10 minutes.
  2. Make a smooth glue in a blender.
  3. Blend chicken, ginger glue, garlic glue and yogurt in a bowl and marinate for 60 minutes.
  4. Warmth ghee and oil in a container.
  5. At the point when the ghee is hot, add cloves, dark peppercorns, cinnamon, green cardamom, dark cardamom and dry red chilies.
  6. Fry for 20 seconds.
  7. Pick chicken pieces from the marinade and fry on high warmth for 4-5 minutes.
  8. Add the leftover marinade, cashew nut and poppy seeds glue, white pepper powder, salt, red bean stew powder and garam masala powder in the dish.
  9. Add the onion glue and 1 cup water.
  10. Cover the dish and cook on low warmth for 40-50 minutes.
  11. Add ghee and kewra embodiment and blend well.
  12. Enhancement with saffron absorbed milk
  13. Serve hot with rice or Rumali roti.
Notes
  • Customarily, red bean stew powder was not added to the Rezala Gravy. However, I like the taste and shading it provides for this curry. You can decide to skip it. You can add green bean stew glue all things being equal.
  • This Rezala Curry was generally made with Mutton. Be that as it may, I like to make it with chicken and now and then with eggs even.
  • You can increment or reduction the measure of sauce according to your inclination. This formula makes a curry which is medium-thick or latpati as we call it.

Nutrition
Calories: 564kcal | Carbohydrates: 12g | Protein: 27g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 131mg | Potassium: 558mg | Fiber: 2g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 67.7mg | Calcium: 173mg | Iron: 2.6mg

Chicken Rezala

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