Chicken rezala was brought to Bengal by the Mughal bawarchies from Delhi and Ajodhya. Very rich and superbly tasty, rezala is loved by people all over Bengal and in neighboring states.
You will need the following ingredients for making Chicken Rezala.
First marinate the chicken
In a bowl, put white peppercorn powder
Garlic, grated or paste
Ginger grated or paste
Add the chickens
Marinate the chicken
And set aside for an hour or more in the refrigerator
Now start frying the other spices.
Heat a pan on a stove
As the pan heats up, add 1-2 tbsp ghee
When the ghee is hot, add bay leaf, red chili, clove, cardamom and cinnamon.
Fry till it smells of spice (about 1-2 minutes).
Add onion paste.
Continue stirring till the water dries up in about 10-12 minutes.
Add green chili
Add nutmeg powder
Add some ghee if it turns too dry
Continue stirring till it turns yellow brown.
It may take another 10 minute or so till the raw smell of onion is gone and the aroma of the spices is prominent.
Add the cashew nut paste
Stir to make a smooth mixture.
Add the poppy seeds paste
Mix well for a minute.
Pick the chicken pieces from the marinade and add to the sautéed spices.
Continue stirring the mixture till the oil separates out from the chicken.
This process is called kosha in Bengali and it will take about 20 minutes. Chicken will then turn golden yellow.
Add the left over marinade.
Mix and stir for a minute
Add about ¾ cup of water.
Mix and bring to a boil.
Cover and simmer until the chicken is tender and well done.
Add the saffron mixed in hot milk
Check for the seasonings and add if more salt is needed.
Then turn off the heat.
Garnish with roasted almond
This completes the chicken rezala
It takes about an hour and a half to prepare and serves 3 – 4 people
Serve rezala hot with paratha, rice or chapatti.