Name: Shahi Chicken Rezala(Aromatic white chicken) recipe by Sangeeta Basak at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Chicken pieces with bone 800 grams; Curd 1 cup; Ghee 4 tablespoon; Whole Shahi jeera(Cumin seeds) 1/2 teaspoon; Whole bay leaves 2-3; Whole green cardamom 5; Whole clove 4-5; Whole cinnamon sticks 2 inch; Whole dry red chilli 2; Whole white pepper 1 teaspoon; Whole black pepper 1 teaspoon; Soaked Poppy seeds paste 3/4 tablespoon; Soaked cashew nut paste 3/4 tablespoon; Onion paste 3 tablespoon; Ginger paste 3/4 tablespoon; Garlic paste 1.5 tablespoon; Green chilli sliced length wise 2-3; White pepper powder 1 teaspoon; Black pepper powder 1 teaspoon; Homemade Garam masala powder 2 teaspoon; Onion ring from 1 large onion; Oil to saute onion ring; Saffron 1/2 teaspoon; Milk 1 tablespoon; Kewra water 1 teaspoon; Salt to taste; Sugar to taste; For Marination Of Chicken; Curd 2-3 tablespoon; Onion paste 1 tablespoon

ABOUT Shahi Chicken Rezala(Aromatic white chicken) RECIPE

Rezala is a authentic mughlai royal dish.This is an aromatic white chicken curry which you can serve in any festive time. Enjoy this traditional recipe with biriyani, pulao, or any kind of roti, paratha, naan or kulcha.

Ingredients Serving: 4

Chicken pieces with bone 800 grams
Curd 1 cup
Ghee 4 tablespoon
Whole Shahi jeera(Cumin seeds) 1/2 teaspoon
Whole bay leaves 2-3
Whole green cardamom 5
Whole clove 4-5
Whole cinnamon sticks 2 inch
Whole dry red chilli 2
Whole white pepper 1 teaspoon
Whole black pepper 1 teaspoon
Soaked Poppy seeds paste 3/4 tablespoon
Soaked cashew nut paste 3/4 tablespoon
Onion paste 3 tablespoon
Ginger paste 3/4 tablespoon
Garlic paste 1.5 tablespoon
Green chilli sliced length wise 2-3
White pepper powder 1 teaspoon
Black pepper powder 1 teaspoon
Homemade Garam masala powder 2 teaspoon
Onion ring from 1 large onion
Oil to saute onion ring
Saffron 1/2 teaspoon
Milk 1 tablespoon
Kewra water 1 teaspoon
Salt to taste
Sugar to taste
For Marination Of Chicken
Curd 2-3 tablespoon
Onion paste 1 tablespoon
Ginger paste 1/2 tablespoon
Garlic paste 1 tablespoon
White pepper powder 1 teaspoon
Salt 2 teaspoon

Instructions

Take the washed chicken and dry it using kitchen tissue paper.
Now take the chicken in a large mixing bowl. Put all masala for marination in the chicken and marinate the chicken properly.
Then cover it with a clean wrap and keep it in fridge for at least 1 hour.
Take saffron in a small bowl and soak it in milk. Keep it aside.
After 1 hour, take a wok, add ghee in it and let it melt.
Add all the whole spices and let them splutter.
Then add onion paste, ginger paste, garlic paste one by one and saute it very well until the raw flavor has gone.
Add salt to taste.
Beat the curd with sugar and keep it aside.
Now add cashew nut and poppy seeds paste. Saute it very well. Allow the masala to cook properly.
Add beaten curd and stir the masala.
Now add marinated chicken in it and saute it in low flame for 10-15 minutes.
Add black pepper and white pepper powder.
Cover the wok for 15-20 minutes. let it cook in low flame. Within this time stir the chicken 3-4 times so that it doesn't get burnt from bottom.
Cook the chicken in this way until it become tender and keep your eye in the wok.Within this time, you can add hot water as required. This gravy will not be too thick or too thin.
In another pan heat oil and add onion rings with pinch of salt. Saute it until it changes its colour. It should be soft.
When chicken is perfectly cooked add garam masala, kewra water, saffron milk, and oil tossed onion rings.
Serve it hot.

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