Chicken Rezala

Whenever i think of Rezala dishes....only one thing comes to my mind AROMA,AROMA & AROMA!!!!! Its exceptional flavour is abosolutely divine with a not so thick off white stew.The Sweet and Tangy taste of the strew with a blend of incrediable use of spices makes the recipe outstanding.

Rezala remain confined to the geographical boundaries of Kolkata. This legacy was carried forward as Bengal has been ruled by Muslim governors since the days of the Delhi Sultanate.Wajid Ali Shah, the last Nawab of Awadh was exiled in by the British 1856 to Metiabruz, on the outskirts of Kolkata. Rich and decadent, Awadhi cuisine was a giant in the world of food, and the Nawab is said to have brought with him hundreds of bawarchis (cooks), khansamas (stewards) and masalchis (spice mixers). On his death, these specialist workers dissipated into the population, starting restaurants and food carts all over Bengal and propagating a distinctly Avadhi legacy into the western parts of Bengal, especially the burgeoning megacity of Kolkata. While deriving from Mughlai Cuisine, Awadh preferred mutton to beef and was liberal in the use of ittar (essence) of aromatics such rose or kewra.

Chicken Rezala

Ingredients

• Chicken : 500 gm
• Onion paste : 1 cup
• Curd: 1 cup
• Ginger – garlic paste : 1 tbsp
• Red chillies : 2-3
• Bay leaves: 2
• Few cloves, cinnamon,Cardamom, mace , Bay Leaves and a pinch of grated nutmeg
• White pepper powder: 1 tsp
• Sugar and salt to taste
• Ghee : 2 tbsp
• Kewra water / screw pine nut water: few drops
• Garnishing (optional) : roasted almonds and dry red chillies
  

Method

• For marinade: Mix 1/2 cup onion paste with 1/2 cup beaten curd along with a spoon of ginger-garlic paste, salt and 2 red chillies.
• Marinate the chicken with the above prepared marinade for two hours.
• Blend the remaining onion paste with the curd and keep it separate.
• Heat ghee in a pan and temper it with cloves, cinnamon, cardamom,bay leaves, mace, red chillies and grated nutmeg.
• Fry for few seconds till it leaves its aroma.
• Now spoon out the pieces of chicken from the marinade and add to the oil carefully, and let it stir fry for 10 minutes.
• Next add the marinade along with the mixture of onion paste with curd and cook for few minutes.
• Add further the ginger-garlic paste and freshly pounded white pepper powder, continue cooking on low heat, add sugar and salt to taste.
• Do not add any water as the onion, curd and chicken will ooze out enough liquid.
• Mix it well with the chicken and cover and simmer on low heat till done.
• Add few drops of kewra water or rose-water to the chicken.
• Garnish with roasted almonds and dry chilli flakes before serving.
  

N.B:This recipe goes well with Biriyani or Romali Roti.
Tips:For better result cook the dish in low heat.