Chicken Rezala
A rich and creamy Mughlai-inspired chicken curry, known for its delicate flavors and aromatic spices. It features tender chicken pieces simmered in a yogurt-based gravy with cashews, poppy seeds, and a hint of rose water.
🧂 Ingredients
- 1 kg Chicken(cut into medium pieces)
- 3 medium Onions(thinly sliced)
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1 cup Yogurt(whisked)
- 1/4 cup Cashew nuts(soaked in warm water for 30 minutes)
- 2 tbsp Poppy seeds(soaked in warm water for 30 minutes)
- 4-5 whole Green chilies(slit)
- 4 tbsp Ghee
- 3-4 pieces Cardamom pods
- 2-3 pieces Cloves
- 1 inch Cinnamon stick
- 1 piece Bay leaf
- 1 tsp White pepper powder
- to taste Salt
- 1 tsp Rose water
- 1/4 cup Milk(optional, for extra richness)
👨🍳 Instructions
- 1
Grind the soaked cashews and poppy seeds into a smooth paste. Set aside.
- 2
Heat ghee in a heavy-bottomed pan or pot over medium heat. Add cardamom, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
- 3
Add the sliced onions and fry until golden brown. This may take about 10-15 minutes.
- 4
Add ginger and garlic paste. Sauté for 2-3 minutes until the raw smell disappears.
- 5
Add the chicken pieces and sauté on high heat for 5-7 minutes until lightly browned on all sides.
- 6
Reduce heat to low. Add the whisked yogurt, cashew-poppy seed paste, white pepper powder, and salt. Mix well.
- 7
Cover the pot and cook on low heat for about 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- 8
If the gravy is too thick, add a little warm water or milk to reach desired consistency. Add the slit green chilies.
- 9
Stir in the rose water. Cook for another 2 minutes and then turn off the heat.
- 10
Serve hot, garnished with a few slivers of ginger or fried onions if desired.
💡 Pro Tips
- ✓Ensure the onions are fried to a perfect golden brown for the best flavor and color.
- ✓Using good quality yogurt is essential for a smooth and creamy gravy.
- ✓Don't overcook the chicken after adding yogurt to prevent it from becoming tough.
🔄 Variations
- Add a few saffron strands soaked in milk for a richer aroma and color.
- For a spicier version, add a pinch of red chili powder along with white pepper.