The chicken is first marinated with curd, onion paste, sesame and poppy seed paste. It is then slow cooked with whole spice like cinnamon, bay leaf, cloves, cardamom and dry red chillies. By simmering slowly with the curd mixture and whole spice, it keeps the chicken moist, tender and adds in lot of flavours. Quintessentially, it is a chicken gravy that is white, unlike other chicken curry dishes and is extremely flavorful with very delicate flavors.
Chicken Rezala is a perfectly balanced dish. It is neither
too sweet, sour or spicy taste-wise, is an authentic white coloured gravy dish
that has got its roots from Bengal. The chicken thighs and drumsticks are
usually used in this curry to lift up the flavour well and make it quite rich.
It is then slow cooked with whole spice like cinnamon, bay
leaf, cloves, cardamom and dry red chillies. By simmering slowly with the curd
mixture and whole spice, it keeps the chicken moist, tender that adds in lot of
flavours and slowly cooked chicken curry with cashew nuts-poppy seed paste,
aromatic rich whole spices, saffron and kewra.
In addition, its texture is also like a semi gravy dish that
goes perfectly with both rice and Indian bread and it is mostly served with
rumali roti or biryani.
INGREDIENTS FOR CHICKEN REZALA
·
1 Onion, Ground to Paste
·
10 Cashew Nuts, Ground to Paste
·
2 Tablespoon Sesame Seeds (Til Seeds), Ground to
Paste
·
2 Bay Leaf (Tej Patta)
·
4 Cloves (Laung)
·
2 Cardamom (Elaichi) Pods/Seeds
·
1 Inch Cinnamon Stick (Dalchini)
·
4 Dry Red Chillies
·
1 Tablespoon Garam Masala Powder
·
1 Teaspoon Black Pepper Powder
·
Salt, To Taste
·
2 Tablespoon Mustard Oil, For Cooking
·
1 Kg Chicken, Drumstick and Thighs
·
1 Cup Curd (Dahi / Yogurt)
·
1 Teaspoon Sugar
·
10 Saffron Strands, For Garnish
Check out other delicious curry recipes you might enjoy ––
HOW TO MAKE BENGALI STYLE CHICKEN REZALA
1. To
make Bengali Style Chicken Rezala Recipe - Chicken Korma, first cut and grind
the onion, half of ginger and half of garlic in a mixer to a smooth paste.
2. Once
the paste is made, remove and transfer it into a bowl.
3. Wash
the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and
grind it into a smooth paste and set aside in a bowl.
4. Wash
the chicken pieces well and place it in a bowl.
5. Now
add half of the ground onion paste, half of cashew-nut and poppy seed paste,
and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix.
6. Add the paste to the chicken, mix and coat well and marinate the chicken for at least 1 hour in the refrigerator, this will help to tenderise the chicken pieces.
7. Heat a kadai with mustard oil, once it is heated up, add all the whole spice like
cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the
spice are roasted well. This will just take a minute.
8. Add
the remaining chopped onion, ginger and garlic into the pan and saute for a
couple of minutes.
9. Add
in the remaining poppy seed and cashew nut paste and give it a stir.
10. Finally
add in the marinated chicken pieces along with all the curd mixture into the
pan, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a
slight mix.
11. Close
it with the lid and allow the Chicken Rezala to cook on medium heat for 25
minutes until the chicken is tender and cooked.
12. Make
sure you turn the chicken pieces in the middle and give the curry a stir, so
the chicken gets evenly cooked.
13. Sprinkle
a teaspoon of sugar (optional), give it a stir, and turn the heat to low and
cook for another 15 mins.
14. Check
for the salt, gravy consistency and adjust according to taste.
15. Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot.
Serve the Bengali Style Chicken Rezala along with naan or rumali roti or biryani, Pickled Onions by the side to make your meal complete.
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