Name: Chicken Rezala recipe by usashi mandal at BetterButter
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Ingredients: 8 piece of chicken with bone (preferably leg piece); 1/2 CUP ONION PASTE; 2 tbsp ginger paste; 2 tbsp garlic paste; 2 tbsp poppy seed paste; 2 tbsp cashew nut paste; 6 green chili paste; 1 tsp black pepper powder; 1 tsp white pepper powder; 1 - 2 bay leaves; 2 dry red chillies; 2 each whole cardamom,cinnamom stick pieces,cloves; 1 tsp mace powder; 2 tsp sugar; 1 tsp Kewra Water; 1/2 cup ghee/ butter; Salt for seasoning

ABOUT Chicken Rezala RECIPE

Rezala means royal and flavorsome. Rezala an authentic Kolkata style meat dish influenced by Royal Mughlai Cuisine. Tender meat rest in white based curry,mainly prepared by yogurt,poppy seed paste and cashew nut paste,flavoured with kewra water and other Indian spices are called Chicken Rezala. In Kolkata chicken or mutton rezala is easily available in any mughlai restaurants. It can be tasted with biryani,naan or simply with steamed rice. When we plan to visit India,in our to do list,eating rezala is the most important one. This dish always reminds me my country my hometown Kolkata................Residing country - USA

Ingredients Serving: 4

8 piece of chicken with bone (preferably leg piece)
1/2 CUP ONION PASTE
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp poppy seed paste
2 tbsp cashew nut paste
6 green chili paste
1 tsp black pepper powder
1 tsp white pepper powder
1 - 2 bay leaves
2 dry red chillies
2 each whole cardamom,cinnamom stick pieces,cloves
1 tsp mace powder
2 tsp sugar
1 tsp Kewra Water
1/2 cup ghee/ butter
Salt for seasoning

Instructions

Wash and clean chicken pieces. Drain and Pat dry them all.
In a big bowl add chicken along with onion,garlic and ginger paste. Add yogurt,green chili paste,salt,mace powder,black and white pepper powder. Mix well and marinate for minimum 5 - 6 hours. Overnight will do the best.
Heat ghee in a kadai or big pan. Add dry red chilli roast for a while then add bay leaves and whole garam spices. When aroma is started coming out add marinated chicken pieces and cook for 10 minutes.
After 10 minutes give a stir and Poppy seed paste. Cook for 5 minutes then add cashew paste. Cook another 5 minutes and add about 1/2 cup of water. Cover and cook until chicken is fully tender and ghee started floating on the top of gravy.
Add sugar and taste seasoning. Add kewra water and mix well. Switch off the flame. Serve chicken Rezala warm with naan,rumali rotis,biryani,pulao or simple steamed rice.

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