Chicken Rezala

Chicken Rezala is a Mughal inspired recipe where the marinated chicken will be slowly cooked in thick oily gravy. The rich flavor of the gravy and the soft juicy moist chicken makes this dish not only unique but very delicious too.As I am a chicken lover and also biryani lover,chicken rezala is a perfect dish for all chicken lovers.And i think Naan/Tandori Roti is incomplete without Chicken Rezala.Chicken Rezala is an ultimate recipe for festive season.

Prep time : 1 hour
Cook time : 40 mins
Total time : 1 hour 40 min

Author : Aakash.

Recipe type : Main
Cuisine : Bengali, Indian
Serves : 4

Ingredients:

• Chicken : 500g (Leg pieces)
• Curd : ½ cup
• Grated ginger : 1 tsp
• Crushed garlic : 1½ tsp
• Mace powder : 1 tsp
• Water melon seeds : 1 tbsp
• Black pepper powder: 1tsp
• Red chili powder: 1 tbsp
• Saffron strand: 8-10 [rubbed and dissolved in 2-3 tbsp of warm milk]
• Lime juice : 1-2 tsp
• Poppy seed: ¼ cup
• Cashew nut : ½ cup
• Salt to taste
• Sugar: 1 tsp
• Oil: ¼ cup

Preparation:

1)Wash and clean the chicken pieces and pat it dry with kitchen cloth.

2)Soak the poppy seed & cashew nut and water melon seeds in ¼ cup warm water for 30 mins, covered. Drain the water and make a fine paste of it. Keep it aside for  later use.

3)In a mixing bowl beat the curd. Mix in all rest ingredients except meat, oil, poppy seed & water melon seed & cashew nut paste and sugar and beat well to make a smooth paste.

3)Dunk the chicken pieces in the curd mixture. Rub the chicken pieces well to coat them from all sides. Allow it to rest for 4 hrs – 6 hrs in refrigerator.

4)Remove the chicken from refrigerator and let it come to room temperature.

5)Take a non-stick wok and heat oil/butter in it on medium flame.

6)Now, shake off all marinade and add chicken pieces into the hot oil. Fry them on medium heat. Don’t let the chicken pieces turn brown.

7)Add sugar along with the marinade and give it a good stir.

8)Continue frying uncovered until oil floats on top.

9)Add poppy seed paste along with the saffron infused milk and mix well so that all pieces get coated with the paste.

10)Continue cooking until chicken is done and oil separates.

11)If your gravy has dried up and chicken is still undone sprinkle some warm water in between. And if chicken is done and it is watery increase the flame to evaporate.

Serve hot with any Fried Rice or Pulao or Naan or White Rice or Rotis.