Chicken Recipe,
Chiken Rezala- Mughlai Recipe
Chiken
Rezala- Mughlai Recipe
Chicken Rezala is a very famous
mughal inspired preparation in Kolkata. But I do not know why it is not so
famous in other parts of India. But sometimes I feel it taste so better than
many other famous dishes. Just like other Mughal preparation here chicken is
slow cooked in mild gravy made out of yogurt, nut paste and with some awesome
aromatic spices. I love Mughlai recipes and chicken rezala is one of my
favorite out them. Chicken rezala is not
spicy and testy chicken preparation which goes well with naan paratha and even
with biriyani.
Ingredients
500 grams chicken with bone
(preferable big pieces)
½ onion paste
2 big tbsp. ginger garlic paste
(more ginger)
½ cup yogurt
2 big tbsp. almond and poppy seed
paste (more nuts)
1 tsp. kashsmiri red chili powder
¼ white pepper
¾ tsp sahi garam masala powder
1 cup milk
2-3 chopped green chilies
1 cinnamon stick
2 bay leaves
1 black cardamom
2 green cardamoms
3 cloves
Salt & sugar to taste
Method
1. Take a
wide vessel, heat some white oil or ghee.
2. Add whole
garam masala and fry for few seconds.
3. Add onion
paste. Fry it for 2-3 minutes until it turns brown in colour.
4. Add ginger
garlic paste and fry until raw smell goes off
5. Add white
pepper, kashmiri red chili powder and chooped green chilies and saute it for
1-2 minutes or until it’s well fried.
6. Add yogurt
and almond-poppy seed paste and mix everything thoroughly and cover and cook
until oil leaves from the side of the vessel.
7. Add
chicken pieces and coat the the chicken with the gravy. Braise the chicken with
the masala until oil floats on the top. It can take 7-8 minutes.
8. Then add
milk and garam masala powder. Mix everything and cover and cook for 15-20
minutes in low heat. Check in between.
9. Check the
chicken pieces are coked or not if not then cook it for extra 5 minutes.
10.
So our chicken rezala is ready. Serve it with some
roti naan or paratha or even with biriyani and enjoy.
11. Please follow
me on Youtube if you like my recipes. J
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