Chicken Rezala Restaurant Style | Bengali Style Chicken Rezala | चिकन रेज़ाला | চিকেন রেজালা সহজে

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.)
- 4-5 garlic
- Ginger
- Oil- 4 tbsp
- Ghee (clarified butter) - 2 tsp
- Saffron- 8-10 strands
- Makhana

Preparation:

Grind the green chilies into a paste.
- Marinate the chicken pieces for one to two hours with the ingredients listed.
- Chop the onions into cubes, cut small quantity of ginger, 3-4 garlic and process them in a blender or grinder until they become a smooth paste. Addition of water is not necessary.
- Place both cashew and poppy seeds in a grinder and coarsely crush them for a few minutes to create a paste. Add 3–4 tablespoons of water and process into a silky paste. Put it aside.

Procedure:

In a pan, heat the oil and ghee. When you add all of the spices, let it sputter. Finally, add the onion paste, stir, and add the whole dried red chilies.

Add few Makhana ( Foxseed ). Though it is optional

The onion paste should be mixed and fried over medium heat for 8 to 10 minutes, or until it turns light brown.
- After that, add the marinated chicken and stir for about two minutes over medium heat. Lower the heat to a low level, cover, and continue cooking until the oil separates, about ten minutes.
- Add the paste made from cashew and poppy seeds, stir, cover, and cook for ten minutes on low heat.
- Take off the top, stir, and simmer for a further fifteen minutes on low heat, or until the oil separates.
- Add 1 tsp of Kewra water and 8–10 saffron threads now. Mix well and simmer for two to three minutes on low heat.
- Enjoy it with roti or naan.

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