When it comes to ordering Chicken items in a restaurant, we usually call for a Chicken Rezala with a nun or paratha. A Rezala recipe is supposed to be very hard to make at home, so we don’t make it at home. Eating in a restaurant is much preferable. I hope this has also been your case too. So many ingredients, so much time…who will make a Chicken Rezala at home. Order it nahh………
But today, let’s change your notion. Let us make a Chicken Rezala, which is very easy to make, can be done with ingredients in your kitchen, yet taste exactly like the restaurant.
For the marinations::
Chicken (with bone)::1Kg
Ginger-garlic paste:: 3 tsp
White Pepper Powder:: 1 tsp
Green Chili Paste:: 1 tsp
Salt as per taste
Curd:: 1 Cup
Put all the ingredients together and marinate for 2 hrs, if not more.
For the gravy::
Soak 2 tsp of poppy seeds and 10-12 cashew nuts in hot water and then make a paste in a grinder.
Heat 3 tsp oil and 3 tsp ghee in a deep Pan and add 4 dry chilies and some whole spices. Let the aroma come out of the masala before adding 2 medium-sized Onion pastes. Fry the onion till lightly golden and oil started to come out of it. Then add the marinated chicken pieces with all the marinations. Fry them on high flame for 5 minutes. Then put on the lid and on medium flame, cook for 10 minutes. After 10 minutes, you will see the water start to come out of the chicken. At this stage add the poppy seeds and cashew paste and about 150 ml of water. Stir and cook for 10 more minutes with the lid on. Next, add some makhani (optional) and put on the lid for 5 more minutes. After 5 minutes you will see oil started to come out of the gravy, so our Chicken Rezala is ready. Put off the flame and let the Rezala rest for 5 minutes. Serve immediately. Best go with nun or paratha. Enjoy!!