How to Make Chicken Rezala - A unique flavor of taste

MBA RASHOI GHAR


Ingredients:

  • 1 kg chicken (bone-in pieces preferred)

  • 2 large onions (thinly sliced)

  • 2 tablespoons ginger paste

  • 2 tablespoons garlic paste

  • ½ cup plain yogurt (whisked)

  • ½ cup fresh cream (optional for richness)

  • 5–6 green chilies (slit)

  • 5–6 cashew nuts (soaked in warm water)

  • 1 tablespoon poppy seeds (soaked)

  • 4 tablespoons ghee (clarified butter)

  • 2 tablespoons oil

  • ½ teaspoon sugar

  • Salt to taste

Whole spices:

  • 4–5 green cardamoms

  • 4–5 cloves

  • 1 cinnamon stick (1-inch piece)

  • 1 bay leaf

  • ½ teaspoon white pepper powder (or black pepper if unavailable)

Preparation Steps:

  1. Make the Cashew-Poppy Paste:

    • Grind-soaked cashews and poppy seeds into a smooth paste. Set aside.

  2. Marinate the Chicken:

    • In a bowl, mix chicken pieces with yogurt, ginger paste, garlic paste, and salt.

    • Cover and let it marinate for at least 1 hour (longer for better flavor).

  3. Cook the Onions:

    • Heat oil and ghee in a heavy-bottomed pan.

    • Add bay leaf, cardamoms, cloves, and cinnamon. Sauté until fragrant.

    • Add sliced onions and cook on medium heat until soft and translucent (do not brown too much).

  4. Add the Chicken:

    • Add marinated chicken and cook on high heat for 5–7 minutes, stirring frequently until sealed and slightly golden.

  5. Add Cashew-Poppy Paste:

    • Stir in the cashew-poppy paste, slit green chilies, sugar, and white pepper.

    • Mix well and cook for 3–4 minutes.

  6. Simmer the Gravy:

    • Add about 1 cup of warm water, cover, and cook on low heat until the chicken is tender and the gravy reaches a creamy consistency.

  7. Finish with Cream (Optional):

    • Stir in fresh cream for a richer taste. Adjust salt and pepper.

  8. Serve:

    • Garnish with a few green chilies and serve hot with naan, paratha, or steamed rice.

Cooking Tips:

  • Using bone-in chicken enhances the flavor of the gravy.

  • For an authentic Mughlai touch, you can add a few drops of kewra water or rose water at the end.

  • Maintain a white, mildly spiced gravy—avoid using turmeric or red chili powder.

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