Ingredients
- Chicken : 1 kg
- Finely sliced onion : 4 pcs
- Onion paste: 4 tbsp
- Ginger-Garlic paste: 2 tbsp
- Cumin Powder: 1 tsp
- Coriander Powder: 1 tsp
- Cashew nut paste: 2 tbsp
- Poppy seed paste: 4 tbsp
- Curd: 200 gms
- Fresh cream: 100 gms
- Dry red chili: 6-8 pcs
- Cardamom powder: 1tsp
- Mace powder: 1 tsp
- Saffron: Few strands
- Milk: 2 tbsp
- Rose water: 1tsp
- White oil: As needed
- Ghee: 2 tbsp
- Salt & Sugar: As per taste
Method
1. Wash and clean the chicken pieces very well.
2. Take a bowl and add onion paste, garlic paste, ginger paste,poppy seed paste, cashew nut paste, cumin-coriander powder, mace powder, cardamom powder, curd, salt, sugar and little oil. Mix everything very well to make a smooth paste.
3. Now add the chicken pieces into this paste and mix well.Let it marinate for 2 hrs.
4. Soak the saffron strands in 2 tbsp of warm milk and keep aside.
5. Heat ghee and oil in a kadai. Temper it with green cardamom, cinnamon, cloves, 2 dry red chillies, black peppercorn until you get nice aroma of these spices.
6. Fry the sliced onion until onion turns brown.
7. Now add the chicken pieces(shaking off the excess marinade)and fry for 4- 5 mins on medium heat or until the color changes to brown. Then turn around the chicken and fry for another 5 mins.
8. After 5-6 minutes add rest of the marinated mixture to the chicken pieces & remaining dry red chilies, mix well.Cover the lid and cook on a medium heat until chicken is tender.
9. Now add the saffron-milk mixture to the chicken & stir well.Check the consistency of the gravy and seasoning.
10.Add fresh cream to the chicken & mix well on medium heat for 2 mins.
11.Finally mix rose water and cover the lid. Switch off the flame. Let it seat for 30 mins.
12.Chicken Rezala is ready. Serve hot with Pulao / laccha paratha/ roti.
2. Take a bowl and add onion paste, garlic paste, ginger paste,poppy seed paste, cashew nut paste, cumin-coriander powder, mace powder, cardamom powder, curd, salt, sugar and little oil. Mix everything very well to make a smooth paste.
3. Now add the chicken pieces into this paste and mix well.Let it marinate for 2 hrs.
4. Soak the saffron strands in 2 tbsp of warm milk and keep aside.
5. Heat ghee and oil in a kadai. Temper it with green cardamom, cinnamon, cloves, 2 dry red chillies, black peppercorn until you get nice aroma of these spices.
6. Fry the sliced onion until onion turns brown.
7. Now add the chicken pieces(shaking off the excess marinade)and fry for 4- 5 mins on medium heat or until the color changes to brown. Then turn around the chicken and fry for another 5 mins.
8. After 5-6 minutes add rest of the marinated mixture to the chicken pieces & remaining dry red chilies, mix well.Cover the lid and cook on a medium heat until chicken is tender.
9. Now add the saffron-milk mixture to the chicken & stir well.Check the consistency of the gravy and seasoning.
10.Add fresh cream to the chicken & mix well on medium heat for 2 mins.
11.Finally mix rose water and cover the lid. Switch off the flame. Let it seat for 30 mins.
12.Chicken Rezala is ready. Serve hot with Pulao / laccha paratha/ roti.
