Скачать или смотреть Flavours of India: Ep 3: Chicken Rizala By Bhukkad in town || Bengali Chicken Curry || Chicken Curry

Chicken Rezala is a traditional Bengali dish that is creamy, fragrant, and bursting with flavor. Here is a simple recipe for making Chicken Rezala at home:

Ingredients:

For Chicken Marination:
900 g Chicken (Thigh and legs)
Salt, to taste
1 ½ tsp Ginger Garlic paste
1 cup Yogurt
½ tsp White Pepper Powder
For White Onion Paste:

3 medium White Onions, halved
Salt, to taste
2 tsp Oil

For Cashew & Poppy Seeds Paste:
½ tbsp Poppy Seeds, soaked in water
9-10 Cashews, soaked in water

For Chicken Rezala:
1 tbsp Oil
1 tbsp Ghee
2-3 Cloves
1 Bay leaf
½ inch Cinnamon stick
2-3 Dried Red Chilies
½ tbsp Butter, cubed
Prepared Onion Paste
⅓ cup Yogurt
Marinated Chicken
6-7 Saffron strands
½ tsp Kewra water
1 tbsp Cashew & Poppy Seeds Paste
A pinch of Masala

For Masala:
15-18 Black Peppercorns
5-6 Green Cardamom
2 Mace
1 tsp Coriander Seeds
Salt, to taste

For Garnish:
A pinch of Kesar
Coriander sprig

Process:
For Chicken Marination:
In a bowl, add chicken, salt, ginger garlic paste, yogurt, and white pepper powder, and marinate well.
Rest for 15-20 minutes and keep aside for further use.
For White Onion Paste:

In a bowl, add white onions, salt, and oil.
Transfer to a grinder jar and make a smooth paste.
Keep aside for further use.
For Cashew & Poppy Seeds Paste:

In a bowl, add soaked poppy seeds and cashews.
Transfer to a grinder jar and make a smooth paste.
Keep aside for further use.
For Chicken Rezala:

In a handi or kadai, add oil, ghee, once it's hot, add cloves, bay leaf, cinnamon stick, dried red chilies and let it splutter.
Add butter, prepared onion paste and saute for a minute.
Add yogurt, marinated chicken and mix well.
Cover it with a lid and cook until the chicken is tender.
Add saffron strands, kewra water, prepared cashew & poppy seeds paste, and mix well.
Let it simmer for a while and finish it with the prepared masala.
Transfer it to a serving dish, sprinkle with some prepared masala, and garnish with a coriander sprig.
Serve hot with lachha paratha.

Videography and Edit: JATIN a.k.a Streets of Punk
   / @streetsofpunk  

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