⏱️1h


 Material:

  1 onion, ground to a paste
  10 cashews, ground to a paste
  2 tablespoons sesame seeds (sesame seeds), ground to a paste
  2 bay leaves (bay leaves)
  4 cloves (cloves)
  2 cardamom pods/seeds
  1 inch cinnamon stick (cinnamon)
  4 dry red chillies
  1 tablespoon garam masala powder
  1 teaspoon black pepper powder
  salty
  2 tbsp mustard oil, for cooking
  1 kg chicken, drumsticks and thighs
  1 cup curd (yogurt/yogurt)
  1 teaspoon of sugar
  10 saffron strands, for garnish


  Process:

•Grind chicken korma, onion, half ginger and half garlic to a smooth paste in a mixer.

  •Once the paste is formed, remove and transfer to a bowl. Wash the mixer add cashew nuts and poppy seeds and add about 1/4 cup of water and grind to a smooth paste and set aside in a bowl.

 • Wash the chicken pieces well and keep them in a bowl. Add half of the onion, half of the cashew and poppy seed paste and 1 cup of curd, salt and 1 teaspoon of pepper powder and give it a mix.

  •Marinate the chicken in the fridge for at least 1 hour, this will help tenderize the chicken pieces.

  •Heat a wok with mustard oil, once hot add all the whole spices like cloves, cinnamon, cardamom, bay leaves and dry red chillies and fry till the spices are fried well. This will only take a minute.

  •Add the rest of the chopped onion, ginger and garlic to the pan and fry for a few minutes.

  •Add remaining poppy seeds and cashew nut paste and stir.

  •Finally add the marinated chicken pieces to the pan along with all the curd mixture, 2 tsp garam masala powder, sprinkle salt to taste and mix lightly.

  •Close it with a lid and let the chicken rezala cook on medium heat for 25 minutes until the chicken is tender and cooked.

  •Make sure you turn the chicken pieces in the middle and stir the curry so that the chicken cooks evenly.

  •Open the lid and sprinkle a teaspoon of sugar and turn off the flame. Check the salt and adjust according to taste.

  •Transfer the chicken rezala to a serving plate and sprinkle with some saffron and serve hot.

  •Serve this Bengali style chicken rezala recipe whole


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