March 28, 2016

Chicken / Murg Rezala

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It might not feel like it, but spring has technically arrived. There’s nothing quite like seeing spring flowers blooming after a cold winter. And there is something so comforting to see flowers popping up in the backyard. While we have been trying to fend off flu past few weeks, we are trying to get back our taste buds to normal mode again. I wanted to try this simple and easy chicken dish. I had never heard of it before until Lina brought it up in her North Indian Curry Challenge. Once again thank you for coming up with this challenge. The veg recipes will be judged by Parul from www.gharkepakwan.wordpress.com and the non-veg recipes by Sandhya from www.indfused.com. Do check out their blogs 🙂

Chicken Rezala apparently is very popular and authentic dish originated in Bengal and highly influenced by Mughlai cuisine. The gravy is white and made with a base of curd, cashew nut and poppy seeds paste.   We absolutely loved this dish – it has a very unique flavor very different and distinctive from other Mughlai dishes. This is definitely is a keeper.  Do give this dish a try – it is easy and super simple to put together.

Ingredients: 

250 grams Chicken pieces with bone

1 Onion, large

1tblsp Clarified butter or Ghee

1 cup yogurt

2-3 Green chillies

1 Bay leaf

2tblsp Ginger garlic paste, divided

3 tsp Coriander powder

2 pods Cardamom

2 Cloves

½ inch Cinnamon stick

1tblsp Cashewnut and poppy seed paste

1tsp white pepper powder

½ tblsp Sugar

1tsp Kewra water

1tbslp clarified butter or ghee

Salt to taste

2 whole red chilies, for garnish

 METHOD:

  1. Wash and clean the chicken pieces
  2. Marinate with 2 tbsp curd and 1 tblsp ginger garlic paste. Set aside for at least 1 hour or overnight.
  3. Meanwhile make a paste of onion.
  4. In a pan heat clarified butter. Add all the whole spices (bay leaf, cardamom, cinnamon stick) and green chilies.
  5. Sauté for a minute and then add the onion paste. When onion paste is slightly pink add ginger garlic paste. Cook till the raw smell disappears.
  6. Then add the cashew nut and poppy seed paste. The ratio of cashew and poppy seeds is 1:1. Sauté for another minute. Make sure the paste doesn’t burn and stick to the pan.
  7. Next add the curd slowly and mix well. Add coriander powder and white pepper powder.
  8. When all is mixed well, add chicken pieces. Stir well and cook on low flame with the lid on for 30 minutes.
  9. Add salt to taste and stir occasionally.
  10. If you wish to have more gravy, add water to dilute.
  11. You will know the gravy is cooked when you see oil traces floating on top and chicken turns tender.
  12. Add sugar and stir for a few seconds.
  13. Remove from heat and add kewra water. (Since I did not have this in hand, I skipped it.)
  14. To garnish heat 2 tsp oil in a pan. Once heated, add whole red chilies and fry.
  15. Temper the curry with this flavored chili oil.
  16. Serve with Chapati/ Roti or Rice.

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I am sharing this deliciousness with my fellow bloggers at Angie’s Fiesta Friday#112 with co-hosts Natalie @ Kitchen, Uncorked and Hilda @ Along The Grapevine.  Also I hope Saucy Saturdays enjoy this with The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant.

Have a lovely week ahead and remember to visit and subscribe to my Facebook Page: My Culinary Saga  to get regular yummy updates.

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Love & Hugs,

Trupti


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