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By Chef Chandan Prajapati

Chicken Rezala / Murgh Rezala

INGREDIENTS

Chicken cut into pieces – 1 kg

Ginger garlic paste – 1 tbsp

Green chilly paste – ½ tsp

Yogurt – 2 tbsp

Salt to taste

Black pepper powder –a pinch

Mustard Oil for cooking or ghee – 3 to 4 tbsp

Bay leaf – 1

Red chilly whole – 4 to 5

Black peppercorn – few

Cardamom – few

Cinnamon – a small stick approx. 1 inch

Garam masala powder – ½ tsp

Kewra water – few drops

Cooking Cream – 2 tbsp

Salt and white pepper powder as required

FOR THE REZALA GRAVY OR SAUCE

Onion slices – 250 gm

Cashewnut broken – 2 tbsp

Charmagaz – 2 tbsp

Yogurt – 250 gm

GARNISH

Fried red chilly

METHOD

  1. First marinate the chicken with ginger garlic paste, green chilly paste, yogurt, salt and a pinch of black pepper powder. Keep aside.
  2. Secondly boil the sliced onion with cashewnut and charmagaz for 15 to 20 minutes. Strain and make a smooth puree. Whisk the yogurt with the onion paste and keep aside for further use.
  3. Now heat mustard oil or ghee in a pan or kadhai. Put a bay leaf and whole spices like red chillies, cardamom, black peppercorn and cinnamon. Stir for few seconds. Add the marinated chicken and cook for 2 minutes under slow heat. Add the boiled onion and yogurt mix.  Cook for a minute and add the garam masala powder and kewra water.  Once the chicken is cooked finish with the cooking cream. Check for seasoning
  4. Serve garnished with fried red chilly

 

 

 

 

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