Murg Rezala

Murg Rezala  is an authentic Bengali Chicken Curry in white gravy. This dish highly influenced by Mughlai cuisine. Goes very well with roti and rice.

Makes/Serves:  6 to 8 servings

Ingredients:

•          1 Whole Chicken cut into medium pieces (1and1/2lb)

•          2 cup Onion paste

•          2 tbsp Ginger Garlic paste

•          1/2 cup Whole Cashew

•          1/4 cup Poppy seeds 

•          1cup Yoghurt 

•           2 Cinnamon sticks

•          4 -5Green cardamom pods 

•          4-5 Cloves

•          1Bay leaf 

•          1/2tsp White pepper powder (black paper powder) 

•          1tbsp Coriander powder 

•          1tsp cumin powder

•          Salt to taste

•          1tbsp sugar

•          1cup Ghee 

Method:

•           At first take a large bowl and marinate the chicken pieces with Onion paste,Ginger and Garlic paste, yoghurt, Salt and keep aside for 1 to 2 hrs.

•          Then Make a smooth paste with Cashew and Poppy seeds in  grinder and keep aside .

•          After 1 hour take a pan and heat Ghee and add whole spices (Cinnamon sticks Cloves Green cardamom pods, Bay leaf ) sauté for few mins.

•          Now add the marinated chicken along with the marinating and cover the pan and cook on medium heat for about  10 to 15 min.

•          After that open the lid and add the Cashew and Poppy seed paste, White Pepper powder, Coriander powder , Cumin powder and sugar and mix with the chicken and cook with lid on medium heat for about another 10 mins.Stir in between.

•          After 10 minutes open the lid and boil the gravy till it becomes creamy on low heat.It will take about 5 to 10 more mins.

•          Serve it with roti, puri or rice.

           

Recipe Credit:  From my Ma’s Rasoi

Cook Tip: