Recipes: Bengal has given us many a food dishes, which are so yummy and tasteful. Today let’s see one such non-vegetarian curry dish in Chicken Rezala. This curried chicken goes well with most Indian breads or rice. However, I would suggest serving it with some roomali roti. A slightly thick gravy made with poppy seeds, curd and cashew nuts gives a perfect pairing to the well cooked chicken. This is truly an authentic Bengali dish as one of my friends from the region who tasted it, just remembered his good old days in Kolkata. I’ll show you step by step with this Chicken Rezala Recipe on how to make it at home. Enjoy this nice curry with your family.
Ingredients:
Curry cut chicken – 800 gms
Onion paste – 1 cup
Ginger garlic paste – 1 tsp
Curd – 1 cup
Oil – 4 tbsp
Laung – 3 to 4
Kali mirch – 5 to 7
Badi elaichi – 1
Choti elaichi – 3 to 4
Dal chini – 1 inch piece
Dry red chilies – 2 to 3
Cashew nuts – 1/4 cup
Poppy seeds – 2 tbsp
Salt to taste
White pepper powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Kewra essence – 3 to 4 drops
Method:
Preparation time: 15 min.
Cooking time: 45 min.
Soak cashew nuts and poppy seeds in warm water for about 15 min.
Drain the water and blend to make a smooth paste. Keep aside.
Marinate chicken with curd, onion paste and ginger garlic paste and keep aside for about an hour.
Heat oil in a pan, add the marinated chicken along with all other ingredients except the kewra essence.
Cook till the chicken is done.
Add kewra essence.
Garnish with fresh coriander leaves if you like.
Serve hot.
