Ingredients:
- 500 gms Chicken
Marination:
- 2 tbsp yoghurt
- 1/4 tsp crushed pepper
- 1 tsp ginger-garlic paste
- Salt to taste
- 1/8th tsp crushed dried kasturi methi (methi leaves)
For Tempering:
- 2 bay leaves
- 1 dry red chilli
- 1 medium sized cinnamon stick
Gravy:
- 1 large onion, ground into a paste(white onion is better to retain the colour of the gravy, but pink onion can also be used after keeping them soaked in hot water for 8-10 minutes)
- 1 tsp ginger-garlic paste
- 2 tbsp oil
- 1.5 tsp ghee
- 1 tsp poppy seeds and 5-6 cashew nuts ground into a smooth paste
Spice Mix:
- 2 cardamom pods
- 1/4 tsp coriander seeds
- 5-6 black peppercorns
- 1/4 tsp fennel seeds
- A small piece of javitri (mace)
- 1/4 tsp cumin seeds
Finishing Touches:
3-4 drops of Kewra water
Instructions:
- Marinate the chicken with yoghurt, crushed pepper, ginger-garlic paste, salt, and crushed dried kasturi methi. Allow it to rest for at least an hour, or longer for better flavor.
- Meanwhile, heat a dry pan over low heat. Add all the spices mentioned in the spices mix section. Dry roast the spices for a few minutes until fragrant, stirring continuously to prevent burning. Once the spices are toasted and aromatic, remove them from the heat and allow them to cool.Grind the roasted spices to a fine powder using a spice grinder or mortar and pestle. Set aside the freshly ground spice mix for later use.
- Heat oil and ghee in a pan over medium heat. Add the ground onion paste and sauté for 4-5 minutes, taking care not to let it brown. The goal is to soften the onions and release their moisture without caramelizing them. Stir occasionally to prevent browning.
- Once the onion paste has turned translucent and released its water, add the ginger-garlic paste. Cook for a few more minutes until the raw smell dissipates and the mixture becomes fragrant.
- Add the marinated chicken to the pan and mix well. Cover with a lid and cook over low heat for 10-15 minutes. The chicken will release water, and the yoghurt in the marinade will help in the cooking process. Check occasionally to ensure nothing is sticking to the pan. If needed, add a little water.
- After 10-12 minutes, remove the lid and add 1.5 tsp of the dry spice mix prepared earlier. If you don't have all the required spices or time to make the mix, you can substitute with 1 tsp of store bought biryani masala.
- Cover the pan again and cook for another 2-3 minutes.
- Add the poppy seed-cashew nut paste to the chicken. Mix everything well and simmer for an additional 2-3 minutes. If the gravy is too thick at this point, feel free to add 1/2 cup of hot water to adjust the consistency.
- The chicken should be completely cooked by now.
- Add 3-4 drops of Kewra water to enhance the aroma, then turn off the flame.
- Allow the chicken rezala to rest for 5 minutes.
- Transfer to a serving bowl and garnish with fried onions, if desired.
- Serve the delicious chicken rezala alongside fragrant rice or naan bread.
- Enjoy your beautifully prepared chicken rezala!
