ginger garlic paste
Cashew nut (whole )
Kashmiri chili powder
a few drops
For tempering ::
Dry red chilies
In a blender combine onion , ginger, garlic and make a smooth paste.
Soak the poppy seed and cashew in 1/4th cup water for 15 minutes and make a smooth paste.
Combine onion ginger garlic paste , curd, salt, kashmiri chili powder, white pepper powder in a mixing bowl and whip to mix well .
Add the chicken pieces and marinate well.
Refrigerate it for 4 hours.
In a wok, heat oil and ghee.
Add whole dry chilies, sauté a little, remove and keep aside.
In the same oil add all other whole spices mentioned above.
Sizzle until aroma comes.
Add the chicken pieces, removing the masala as much as possible.
Sauté the chicken pieces in oil for 2-3 minutes, then add the marinade.
Fry occasionally and Cook till the oil separates.
Add cashew poppy seed paste and cook for 1 minute more.
Add 1 & ½ cup of warm water , cover the pan.
Cook till the chicken turns soft and ghee floats on top.
Usually rezala have thin gravy but you can reduce it and make the gravy thick.
Check the seasoning and add sugar & fried red chillies. cook for few seconds more.
Add kewra water , meetha ittar , cover for a minute then remove from fire .
Enjoy the nawabi treat with roomali rooti.
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