CHICKEN REZALA

Chicken Rezala is one of the tastiest dishes that I have eaten. Unlike all the fancy party dishes this one is very simple to cook. It is not a spicy dish and perfect for those who prefer bland and less spicy food.The white creamy gravy gives a rich look to the dish without the addition of cream. The richness comes from the cashew, almond and poppy seed paste. A tiny drop of kewra essence enhances the flavour of the curry.

Ingredients:

Chicken ... 300 gms 

Onion .... 1 

Yogurt .. 1/2 cup

Ginger paste .. 1 tsp

Garlic paste .... 1 tsp

Green chilli paste .. 1 tbsp 

Garam masala powder .. 1/2 tsp

Nutmeg powder ... 1-2 pinches 

Cinnamon stick ... 2-3 small pieces

Bay leaves ........ 1-2

Whole black cardamom ... 1 

Green cardamoms ........... 3-4

Cloves .................. 3-4

Almonds ... 4-5

Cashew nuts .. 4-5

Poppy seeds .. 1/2 tsp

Salt ........ to taste

Ghee ..... 3-4 tbsps (can use oil instead or half and half)

Method:

1. Clean the chicken pieces. Marinate them with yogurt, green chilli paste, ginger-garlic paste, nutmeg powder and a little salt. Set aside for few hours.

2. Cut the onion into chunks, boil it with a cup of water for a few minutes. Grind it to a paste and set aside.

3. Blanch the almonds and peel them. Grind them with soaked cashews and poppy seeds to make a smooth paste. (If you soak them for 1 hour or more they grind easily.)

4. Now heat ghee in a pan and tip in the whole spices. Split the cardamoms slightly before adding.

5. When they give out aroma, remove the chicken pieces from the marinade and fry them on both sides until the colour changes.

6. Remove the chicken pieces and set aside. Now add the ground onion paste and saute for a minute.

7. Add the ground paste and salt. Put back the chicken pieces and simmer. Add about one cup water and simmer to cook. 

8. When it is almost done sprinkle the garam masala and stir.

You can garnish with some chopped nuts if you want.

Serve with roti / naan/ paratha / rice / pulao

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