Chicken Rezala


  • 500 – 600 gm chicken, cut in big pieces
  • 2 medium onions
  • 1” piece of ginger
  • 3-4 big cloves of garlic
  • 1 cup thick yogurt (not sour)
  • 5-6 whole cashews
  • 1/2 tsp poppy seeds
  • 3-4 dry red chillies
  • 4-5 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 2” stick cinnamon
  • 1/2 mace
  • 6-8 peppercorns
  • A fat pinch of nutmeg powder
  • 3 tbsp oil
  • 3 tbsp ghee
  • 1/3 tsp pepper powder
  • Salt to taste
  • 1/2 tsp sugar
  • 2-3 drops of kewra water
  • 2-3 drops of mitha attar

Method –

  1. Wash and drain all the water from the chicken
  2. Make a smooth paste of onion, ginger and garlic
  3. Soak the cashews and make a smooth paste with poppy seeds
  4. Beat the yogurt till smooth and add it to the chicken with onion, ginger, garlic paste, salt, nutmeg powder and pepper powder
  5. Marinate for at least 4-5 hours
  6. Heat the oil and ghee
  7. Lightly pound the whole spices and add it to the oil
  8. Shake off the marinade from the chicken and arrange them in a single layer in the pan
  9. Cook the chicken on medium heat till all the sides turn white
  10. Now, pour in the remaining marinade and mix well
  11. Cook for 8-10 minutes and add the cashew poppy seed paste
  12. Cook for a minute and pour 3/4 cup warm water
  13. Check the seasoning and cover
  14. Let it simmer on low heat till oil starts to float to the top and the chicken is cooked through
  15. Uncover and add the sugar, kewra water and mitha attar
  16. Switch off the flame and stir the gravy before serving

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