CHICKEN REZALA RECEIPE

Chicken rezala is very popular and authentic dish originated 

in  highly influenced by Mughlai cuisine. - The white gravy is 

made with curd, cashew nut and cream , flavored with 

 spices which are not commonly used in normal 

dishes.cardamom, cinnamon and cloves, Rezala has very 

unique flavor for which it is so distinctive from other Mughlai 

dishes. Generally made with chicken -

• Chicken: 500gm
• Yogurt: 1 cup
• Ghee: 4-5 tbsp
• 4 tbsp cashew and poppy seed paste( the ratio of cashew and poppy seeds is 1:1 that means for 1/4 cup cashew nuts you have to take 1/4 cup of poppy seeds ): 2 tbsp
• Whole spice: Cardamom, cinnamon, cloves, kebab chini and bay leaves.
• 1 tsp shah marich powder/ white pepper powder
• 4 tbsp onion juice
• 1 tbsp onion paste
• 1 tbsp ginger juice
• 1 1/2 tbsp garlic paste
• 1/4 tsp Nutmeg and mace powder( Both spice has very strong flavor. So for 1/4 tsp nutmeg powder take 1 tsp mace powder.)
• 1 drop meetha atar with 1/2 cup water
• thick cream-2 table spoon
• Sugar and salt to taste
• Whole dry red chilies
• Water

Method:

• Marinade the chicken pieces for 2 hours with ginger-garlic paste, curd and salt.
• Heat 4 tbsp ghee in a pan. Generally it gets original mughlai taste frompure homemade ghee . It makes any dish very flavorful and tasty. 
• Our ghee is hot. Temper the ghee with whole spices 4 cardamoms, 3-4 small cinnamon sticks, 4 cloves and 10-12 kebab chini. You can easily get them from Asian grocery store.
• Now add yogurt which is blended. Stir and cook until oil leaves the sides. Rezala has it’s own color. You don’t get that color until the oil floats up and the yogurt separates.
• After that  put the marinated chicken pieces. Cook very well on low – medium flame by covering the pan. Keep checking after 3-4 minutes else the chicken get burn from the bottom.
• Now add other spices such as onion juice, onion paste, ginger juice, garlic paste about 1 tbsp, nutmeg and mace powder, cashew and poppy seeds paste, salt and sugar to taste. It needs little more sugar than other chicken dish.
• Then add white pepper powder (shahi mirch powder), whole red chilies. Jjust give it a stir.
• Now for rose petal powder and makhana.  A gentle stir and cook for a while.
• Add chicken stock,t. Add 1 drop of meetha attar with 1/2 cup of water and add this  water to the chicken and thick cream.... Stir again and cook for 2 minutes.
• Chicken rezala is ready. Serve with any kind of Indian bread or rice. I’m gonna serve with butter roti and spicy vegetable pulao.