Chicken Rezala

          This is a traditional and a very popular Bengali / Bangladeshi style fragrant chicken curry. It is cooked in a creamy and velvety yoghurt-cashew-milk based gravy. So with a mild aroma coming from the rose water and the nutty flavour from the cashew paste, this makes it a sure shahi dish and a connoisseurs delight.

           It is mildly spiced, mostly coming from the ground pepper powder and the taste is simply divine. You can also add few whole red chilies to the tempering for a bit of a heat. So check out an easy step by step pictorial recipe to prepare it. 

• 500 gms. Chicken, curry cut
• 2 onion. blended into a paste
• 1 tbsp. ginger-garlic paste
• 1 cup yogurt, beaten
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. pepper powder
• salt to taste
• 2-3 tbsp. mustard oil
• 1 tbsp. ghee
• 2 Bay leaves
• 1" stick cinnamon
• 3 cardamoms
• 4 cloves
• 8-10 cashew nuts
• 1 cup milk
• 2 green chilies
• 1 tbsp. rose water
• 1 tsp. coriander leaves, chopped

           Marinate chicken with onion paste, ginger-garlic paste, yoghurt, salt to taste, cumin powder, garam masala powder and pepper powder overnight or for a minimum of 3-4 hours. Blend the cashew and milk. Keep aside. 

          Heat oil and ghee in a pan. Temper with bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds. 

           Add the chicken pieces from the marinade. Fry on a high flame for 2-3 minutes. Add the remaining marinade and continue to fry for 4-5 minutes.

          Now add the milk-cashew nut paste and green chilies. Give it a stir and simmer, covered till the chicken turns soft and the gravy thickens. 

          When done, switch off the flame and add the rose water and coriander leaves. Give it a stir and serve with pulao, plain biryani, naan, tandoori roti, paratha or kulcha.

                   Marinate chicken with onion paste, ginger-garlic paste, yoghurt & all dry 
                   spices overnight or min. 3-4 hours. Blend cashew & milk. Keep aside.

                   Heat oil & ghee. Temper with bay leaves, cinnamon, cardamom & cloves. 
                   Sauté for a few seconds. 

                  Add chicken pieces from the marinade. Fry on high flame for 2-3 minutes.

                 

                                 Add remaining marinade & continue to fry for 4-5 minutes.

                   Add milk-cashew paste & green chilies. Simmer, covered till chicken turns 
                   soft & the gravy thickens. 

                         When done, switch off flame & add rose water & coriander leaves. 

                      Serve with pulao, plain biryani, naan, tandoori roti, paratha or kulcha.