Chicken Rezala

Chicken rezala/ Murgh rezala is a curry popular in Bengal. It is a rich creamy white chicken curry; in which only few spices are used for cooking. The creaminess of cashew, sesame seeds and curd makes the curry really yummy. Try to use white pepper powder or sieved black pepper powder for a good white colored curry (or reduce the amount of pepper and adjust it with adding more green chilly).  Also use generous amount of oil for making this curry; then it tastes awesome.

Ingredients:

1. Chicken- ½ kg
2. Lemon juice-1 tsp
3. Pepper powder- ¼ tsp
4. Garam masala powder- ¼ tsp
5. Oil-3 tbsp
6. Cinnamon-1 small inch stick
7. Cardamom-2 nos
8. Clove-3 nos
9. Bay Leaf-1
10. Cumin- 1/4 tsp
11. Onion-2 nos
12. Ginger garlic paste-1 tbsp
13. Green chilly thinly chopped-2 nos (or more)
14. Cashew nut- 5 nos
15. Sesame seeds-1 tsp
16. Curd/ yogurt-1 cup
17. Pepper powder-1 tsp
18. Salt-to taste

For Seasoning:

1. Oil-1 tbsp
2. Dry red chilly-2 nos
3. Onion rings-few
4. Cashew pieces- few

Preparation:

• Dry roast the sesame seeds and cahews for a minute in low flame without changing its color.
• Make a fine paste out of it by adding little water in to it. Keep aside.
• Marinate the chicken pieces with lemon juice, pepper powder, salt  and garam masala (2 to 4 ingredients ) for 2 hours in fridge.
• Heat oil in a pan; add whole gram masala pieces (cinnamon, cardamom, clove, bay leaf and cumin seeds)
• Add extra thinly minced onion pieces in to it and sauté for 2 minutes.
• Add ginger garlic paste and sauté until raw smell goes off.
• Add cashew paste, green chilly chopped, pepper powder and curd one by one after mixing well.
• Add marinated chicken pieces in to it; add little salt also (the chicken already marinated with salt; add salt required for the gravy only).
• Saute for two minutes and add a cup of water (add little more if desired).
• Cover cooks it for about 20-25 minutes (stir occasionally) or until the chicken pieces are gets cooked well and the oil floats on top.
• (For seasoning); Heat oil in another pan; add dry red chilly; onion rings and cashew pieces.
• Saute it until cashews are nice golden in color.
• Add it in to the chicken curry and cook for another 5 minutes.
• Switch off the flame and serve hot with the choice of your roti or rice !!!!

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