Chicken Rezala

Summer is here and this fixes the mood for eating things made using lots of curd, so I made chicken rezala last week. It was yummy and full of flavors. I made rezala in a more healthy way than it is usually made, I used home made curd, that is fat free and tried my best to use less ghee in it, but believe me, that taste was exactly the same as we eat at the restaurants.

Chicken Rezala

Ingredients: 700 gm medium chicken pieces with bone, 150 gm homemade curd, 3 big size onion in paste form, 1 tbsp garlic paste, 2 tsp chilli paste, 2 tbsp poppy seed (posto) paste, 2 tbsp sesame seed paste, salt as per need, 10 gm whole garam masala, 1 bay leaf, 1 tsp coriander powder, 1 tsp mace and nutmeg powder, 1 tsp cumin powder, 3 dried red chilies soaked in water, 1 tbsp pure ghee, 3 tbsp refined oil, half tsp sugar, 1 tsp kewra water, 2 drops of meetha attar.

chicken rezala served hot

Stage 1# In a bowl take garlic paste, chilli past, coriander powder, cumin powder, curd and salt, mix together and add the washed chicken pieces in it and marinate for preferably 1 hour but I marinated for 30 minutes only.

Chicken Rezala

Stage 2# Take a non stick pan, add the ghee and refined oil, wait till it becomes hot and then add the whole garam masala and bay leaf in it. After the garam masala starts cracking add the onion paste and cook until it becomes pink, then add the marinated chicken pieces. Cook for 2 minutes then cover with lid and let it cook on a low flame for 10 minutes. After 10 minutes open the lid and stir the chicken and add the  poppy seed and sesame seed paste and mix well otherwise it may start burning at the bottom. Cook in a open lid for 5 minutes and then add the mace and nutmeg powder and close the lid. After 5 more minutes open the lid and add some sugar, it enhances the colour. Cook it for another few minutes until it starts secreting oil, once it does add the dried chilies, kewra water and meetha attar and mix well. Close the lid and keep it on a low heat for 2 more minutes then turn off the heat.