Chicken Rezala reminds me of my University days, when we in our closed friend circle used to collate our pocket money and go to Delhi Darbar ( a humble restaurant, which we could afford during our student life) at new market area to have Chicken Rezala and Rumali Roti once in a while. If we are rich for some reason , or there is somebody who was ready to treat us , a very rare incident though, then we would go for mutton rezala and that day, it was like we are on cloud nine.
For some reason that restaurant is closed down now, and I still miss those fantastic rezala even after sampling Rezala from so called best mughlai joints across the country.
Tried simulating the same in my kitchen this time, and the result is not disappointing, I must say. This dish goes well with some kolkata style mutton biriyani. We had it with keema biriyani also, and it was good.
I have tried this recipe with input from my friend Sayantani’s blog. You may find the original recipe here.
Do give it a try and let me know how it goes.
Ingredients for Chicken Rezala
- Chicken – 1 kg, cut in big chunks
- Onion – 3, medium
- Ginger paste – 1 tbsp
- Garlic paste – 1 tsp
- Green chili – 2 ( optional)
- Curd – 1 cup
- Cashew nut – 1 tbsp
- Poppy seed – 1 tbsp
- Whole garam masala ( cloves – 6, black cardamom – 1, green cardamom powder – 1/2 tsp, cinnamon – 2 inch stick, mace – a pinch, peppercorn – 10 – 12, Whole dry red chili – 5, nutmeg powder – 1/2 tsp).
- Oil – 3 tbsp
- Ghee – 4 tbsp
- Salt – as per taste
- Sugar – 1/2 tsp
- Kewra water – few drops
- Mitha ittar – 2 drops
How to make Chicken Rezala
Soak the cashew nut and poppy seeds in little water for 30 minutes. Make a smooth paste and keep aside.
Grind the onion, ginger and garlic along with one or two green chili to a very smooth paste.
Marinate the chicken with curd , ground spice paste , salt and nutmeg powder. I kept it overnight in the fridge.
Before cooking, bring the marinated chicken to room temperature. In a flt pan, heat oil and half of the ghee.
Add the whole spices to the pan. Fry for 30 seconds.
Now it is time to add the marinated chicken into the pan. Shake off the marination and then place them side by side. After 30 seconds, flip the side and let it cook till the chicken turns it color.
Add the remaining marination to the pan and mix well. Keep cooking for 10 minutes.
Now it is time to add the cashew nut / poppy seed paste . Flip the chicken once or twice and then add a cup of hot water . Cover and cook till the chicken is cooked thoroughly and oil starts coming out of chicken.
Adjust the seasoning with addition of salt and sugar. Also add the remaining ghee . Mix well.
Uncover and add the kewra water and mitha ittar and stir . Keep covered to infuse the aroma into the chicken well.
Stir well before serving.