Скачать или смотреть CHICKEN REZALA | KOLKATA STYLE CHICKEN REZALA RECIPE | MILD CHICKEN CURRY

Chicken Rezala | Kolkata Style Chicken Rezala Recipe | Mild Chicken Curry | Chicken Rezala Recipe | How to Make Chicken Rezala | White Chicken Curry | Chicken Recipe | Spice Eats Chicken Curry


Ingredients for Chicken Rezala:

Chicken, large pieces with bones- 1 kg

For the Marination:
Ginger Garlic paste- 3 tsp
Green Chilli Paste- 3 nos (2 tsp)
White Pepper Powder- 1/2 tsp
Whisked Curd/Yogurt- 175 gms
Salt- 2 tsp
Butter (melted and cooled)- 2 tsp

Whole Spices:
Green Cardamom- 5
Cloves- 5
Cinnamon- 2
Black Peppercorns- 12-14
Dried Red Chillies (whole)- 5

Cashew- Poppy Seeds paste:
Poppy Seeds (Khuskhus) - 2 tsp
Cashew nuts- 12

Other Ingredients:
Onion paste- 2 medium onions (150 gms.)
Oil- 4 tbsp
Ghee (clarified butter)- 2 tsp
Saffron- 8-10 strands
Kewra Water (Screwpine essence)- 1 tsp

Preparation:
Make a paste of the green chillies.
Marinate the chicken pieces with the items mentioned and set aside for 1.5- 2 hrs.
To make the onion paste, cut the onions into cubes and grind in a blender/ grinder till smooth. No need to add water.
To make the Cashew-Poppy seeds paste, add both into a grinder and coarse grind it for few minutes. Now add 3-4 tbsp of water and blend it into a smooth paste. Set aside.

Process:
Heat oil and ghee in a pan. Add the whole spices and allow it to splutter. Lastly add the whole dried red chillies, give a stir and add the onion paste. The red chillies should not change colour.
Mix and fry the onion paste on medium heat for 8-10 mins till the color changes to light brown.
Now add the marinated chicken and mix on medium heat for around 2 mins. Reduce the heat to low and cover & cook on low heat for around 10 mins till oil separates.
Add the cashew-poppy seeds paste, give a mix and cover & cook on low heat for 10 mins.
Remove lid, give a mix and continue to cook on low heat for another 15 mins till oil separates.
Now add 8-10 strands of saffron and 1 tsp of Kewra water. Give a mix and simmer on low heat for 2-3 mins.
Serve with naan or roti.



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