Chicken Rezala is my favorite and a famous Bengali delicacy that has a Mughlai Origin. Quintessentially, it\'s a chicken that has white gravy, unlike other chicken curry dishes, and is extremely flavorful with very delicate flavors. So, here is how to make it.
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Soak the cashew nuts and 1 tsp of poppy seeds in warm water for 10 minutes.
After 10 mins, make a smooth paste in a blender.
Add 1 cup of beaten yogurt to your 1 kg of chicken in the bowl.
Mix 1/2 tsp of pepper powder, 1 tsp of ginger paste, garlic paste, onion paste respectively, and salt to your bowl of chicken.
Marinate and keep it for an hour
Heat 1 tsp of ghee and 1 tsp of oil in a pan. Once the ghee melts and the pan are nice and hot add 2 bay leaves, 1-inch cinnamon, 3 big green cardamoms, 5 cloves, and about 10 pepper corns. Saute them till they leave their aroma.
Add 2 red chilies and onion paste of 3 medium-sized onions to the pan. Saute this for about 5-10 mins till the color of the onion changes.
After the onion changes its color add 2 tsp of garlic and ginger paste.
Slit 4 green chilies and add them to your pan
Add 1 tsp cumin seed powder, 1/2 tsp black pepper powder, and the cashew poppy seed paste that you had prepared at the beginning to the gravy.
Saute them well for a few seconds
Now add the marinated chicken to the gravy. Saute them for 3-5 mins.
Add 2 cups of water, 1/2 tsp of garam masala powder, salt, 1 tsp of sugar to the gravy and mix them well.
Cover your pan with a lid and cook on low heat for 40-50 minutes.
After your chicken gets cooked add few strands of saffron soaked in milk to it.
Add 1 tsp of kewra water for giving your chicken razela an amazing fragrance and mix well
Serve hot with Rice, Luchis or Rumali roti.