Chicken Rezala - Kolkata

Contains: dairy·tree nut

• Cashews

  30 g

• Chicken

  curry cut

  400 g

• Cloves

  4 pc

• Curd

  120 g

• Ghee

  20 ml

• Ginger-garlic paste

  25 g

• Green cardamom

  4 pc

• Green chilli

  3 pc

• Mace

  1 g

• Oil

  30 ml

• Onion

  100 g

• Poppy seeds

  15 g

• Rose water

  5 ml

• Salt

  to taste

• White pepper

  3 g

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Method

1. 1Soak cashews and poppy seeds, then grind to a fine white paste.
2. 2Whisk yogurt with the nut paste, white pepper and salt.
3. 3Marinate the chicken in this mix with ginger-garlic paste for 30 minutes.
4. 4Heat ghee and oil, temper with green cardamom, cloves and mace.
5. 5Add fried onion paste and cook gently without browning.
6. 6Add the marinated chicken and cook on low so the yogurt stays pale.
7. 7Add warm water and simmer covered until the chicken is tender.
8. 8Stir in kewra or rose water and green chillies at the end.
9. 9Rest briefly and serve with rumali roti.