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Chicken Rezala

Posted by Anish Dosslin at 4:41 PM

Serves - 4-5
Style - Mughlai
Ratings - 4/5
Last prepared - 26-Feb-2017

Ingredients

Chicken - 2 lbs
Onion - 2-3 (small pieces - 4-5 cups)
Ginger-Garlic paste  - 2 tbsp
Green chili - 10-12
Coriander powder - 2 tsp
Curds - 1/2 cup
Cashew - 12-15 (soaked in hot water - 1 hour)
Poppy seeds - 1 tbsp (soaked in hot water - 1 hour)
Cardamom powder - 1/4 tsp
Garam masala - 1/2 tsp
Oil - 1/4 cup
Ghee - 1 tbsp
Bay leaves - 3-4

Preparation method

  1. Heat oil and ghee in a pressure cooker
  2. Add bay leaves. Saute for a minute
  3. Add onion. Saute in medium heat until brown. Remove 1/4th and keep aside
  4. Add ginger garlic paste. Fry for 2-3 mins
  5. Add chicken and fry until cooked. All water in chicken should have cooked away
  6. Reduce heat. Coriander powder and garam masala. Cook for 1-2 mins
  7. Add curds. Mix well and fast to avoid curdling. Vook for a minute
  8. Add 1/2-1 cup of boiling water. You can cook for 12-15 mins in medium heat. Or, pressure cook for one whistle and release pressure immediately
  9. Grind cashew, sauted onion, poppy seeds, nutmeg powder and cardamom to a paste
  10. Add paste and cook until oil separates. Usually, takes 12-15 mins
Note: Poppy seeds can be ground easier in a mixie/ginder if a larger quantity is soaked a ground. You might end up wasting though

 

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