Follow these steps for perfect results
Onion
ground to paste
Cashew nuts
ground to paste
Sesame seeds
ground to paste
Bay leaf
Cloves
Cardamom Pods/Seeds
Cinnamon Stick
Dry Red Chillies
Garam masala powder
Black pepper powder
Salt
to taste
Mustard oil
for cooking
Chicken
drumstick and thighs
Curd
Sugar
Saffron strands
for garnish
Grind onion, ginger, and garlic to a smooth paste.
Grind cashew nuts and sesame seeds with water to a smooth paste.
Wash chicken pieces and place in a bowl.
Add half of the onion paste, half of the cashew-sesame paste, yogurt, salt, and pepper powder to the chicken.
Marinate the chicken in the refrigerator for at least 1 hour.
Heat mustard oil in a kadai.
Add whole spices (cloves, cinnamon, cardamom, bay leaf, dry red chilies) and saute until fragrant.
Add remaining chopped onion, ginger, and garlic and saute for a couple of minutes.
Add remaining poppy seed and cashew nut paste and give it a stir.
Add marinated chicken and curd mixture into the pan.
Sprinkle garam masala powder and salt.
Close the lid and cook on medium heat for 25 minutes, until chicken is tender.
Turn the chicken pieces in the middle and stir the curry.
Sprinkle sugar and stir.
Turn off the heat and check the salt.
Transfer the Chicken Rezala onto a serving plate.
Sprinkle with saffron strands and serve hot.
Expert advice for the best results
Marinate the chicken for a longer time for a more tender result.
Adjust the amount of red chilies to your spice preference.
Garnish with fresh coriander leaves for added freshness.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with saffron strands and fresh coriander.
Serve hot with naan, roti, or rice.
Aromatic white wine to complement the spices.
Hoppy and slightly bitter to cut through the richness.
Discover the story behind this recipe
A popular dish served during celebrations and special occasions.
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