Chicken Rezala
The Rezala is a traditional dish from East India. It's a beautifully rich dish that combines a selection of great spices, nut pastes and different techniques to produce a very fragrant dish. It takes a little more time and effort in the kitchen - but you will have the wonderful curry well worth the hustle.
Ingredients
- 2 kg boneless chicken thighs or breast chicken
- 400 g yoghurt
- 300 g red onion paste
- 60 g ginger garlic paste
- 60 g cashew nuts
- 150 g white poppy seeds
- 2 cinnamon sticks
- 10 g cardamom
- 6-8 cloves
- 3 bay leaves
- 10 g white pepper powder
- 30 g coriander powder
- salt to taste
- 1 tsp sugar
- 60 g ghee
- 5 green chillis
- 4 red chillis
- 150 ml cream
Instructions
- Cut chicken into even sized pieces and marinate in onion paste, ginger garlic paste, green chillis, salt, white pepper powder and a dash of water. Keep aside for 30 minutes.
- Boil cashews and poppy seeds together for 30 minutes to make a fine paste once cooled down.
- After chicken has marinated for 30 minutes, put ghee in a heavy bottom pot and heat. Add the whole spices (cardamom, cloves, cinnamon and bay leaf)
- Add the chicken piece by piece, taking care to ensure the hot ghee does not splash.
- Stir together and cover the pot, let the chicken cook for 15 minutes.
- Once the chicken is almost cooked, add the cashew and poppy seed paste and stir well.
- Adjust the seasoning to taste with salt, white pepper powder and sugar. Add the cream.
- Serve garnished with fresh coriander and red chilli.
Tried this recipe?Let us know how it was!
