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Tuesday, 19 August 2014

Chicken Rezala (Chicken in White Sauce - Bengali Style)

  
          This is my version of Chicken Rezala cooked into a creamy texture. A very popular Bengali cuisine, it is best relished with butter naan, stuffed kulcha or tandoori roti. It is cooked in a cashew nut, poppy seeds and yoghurt based gravy and tastes just heavenly. So please check for a step by step method with photos to prepare it.                







  • 500 gms. Chicken, curry cut
  • 2 onion paste
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. cashewnut paste
  • 1 cup yoghurt, beaten
  • 1 tsp. coriander-cummin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • salt to taste
  • 2 tbsp. coriander leaves, chopped
  • 3-4 tbsp. mustard oil
  • 2 Bay leaves
  • 1" stick cinnamon
  • 3 cardamoms
  • 4 cloves
  • 1 tbsp. rose water
  • Green chillies and coriander leaves for garnishing





         
          Heat 2 tbsp. oil in a pan and shallow fry the chicken pieces till light brown. Keep aside.

          Add the remaining oil and temper with the bay leaves, cinnamon, cardamoms and cloves.

          Next fry the onion paste and the ginger-garlic paste till light brown and add the yoghurt. Continue to stir till it leaves the sides of the pan.

          Now add the Cashew paste, pepper powder, coriander-cummin powder and garam masala powder. Saute well for 2 minutes.

          Add the fried chicken, salt, coriander leaves and 1 cup water. Cover and cook till the Chicken is tender and the consistency is slightly thick. Add rose water and serve, garnished with coriander leaves and green chilies.



       Heat 2 tbsp. oil in a pan and shallow fry the chicken pieces till light brown. Keep aside. Add the remaining oil and temper with the bay leaves, cinnamon, cardamoms and cloves.


        Next fry the onion paste ......

     ....... and the ginger-garlic paste till light brown.   


       Add the yoghurt. Continue to stir till it leaves the sides of the pan.



       Now add the Cashew paste, pepper powder, coriander-cumin powder            and garam masala powder. Saute well for 2 minutes.




            Add the fried chicken, salt ......




       ...... coriander leaves and 1 cup water. 




        Cover and cook till the Chicken is tender and the consistency is                   slightly thick. Add rose water.



.                     


                           Garnish with coriander leaves and green chilies. Serve with either 
                           rice or chapattis.











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