Rezala Is a Awadhi traditional Indian gravy recipe. Chicken is prepared in a creamy white gravy ful of flavor. This chicken recipe has a unique flavor due to the blend of Ghee with curd, Garam masala and Kewara (kewda) water.
Chicken pieces 250 grams (9 ounce)
Onion 75 grams 3 ounce)
Ghee 5 mililitre
Curd 3/4th Cup
Green chillies 2-3 pieces
Bay leaf 1 piece
Ginger garlic paste 2 and ½ tablespoon
Coriander powder ½ tablespoon
Whole garama masala cardamom 2, cloves 2, cinnamon ½ inch
Cashewnut and poppy seed paste 1 tablespoon
Sugar ½ tablespoon
Kewra water ½ tablespoon
Metha Ittar 1 drop (opt)
Whole Black pepper ½ tablespoon
Salt 1 and ½ tablespoon or to taste
For Garnish: 10 Onion Rings and 2 whole red chilies
Wash and clean the chicken piece and with 1 tbsp curd and 1/2 tsp ginger garlic paste. Keep aside and marinate for at least 1 hour
Make a paste of onion
Heat Ghee in a karahi, add whole garam masala, Bay leaf, whole black pepper corn, coriander powder, green chilies and salt and mix them well. Saute for a minute and then add the Onion paste. When onion paste is slightly pink add ginger garlic paste and cashew nut and poppy seed paste. After a minute add the curd slowly and mix well.
When all is mixed well, add chicken pieces. Stir well and cook on low flame with the lid on for 30 minutes. Add salt as required. Stir in between. Add water if required.
Once the gravy is cooked (look out for oil traces floating on top) and chicken turns tender, add sugar stir for a few seconds and remove it from the fire. Add kewara and meetha Itar.
To garnish heat 1 tbsp oil in another pan, add about 10 to 15 onion rings and 2 whole red chilies. When slightly cooked, temper the curry with this flavored chili oil and onion.