Chicken Rezala, Bengali White Chicken Korma

3, 1 reviews

Happy Navratri in advance..

Recipe Details  
 
3, 1 reviews

Posted by
Posted on 7, Jul 2016
Serving 4-5 people
Ready in 60-70 minutes
Post Views 1.8 K views
Post Rating 3.00 out of 5 , from 1 review
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Ingredients
  • Chicken - 500 Gms, cut into medium pieces
  • Green chillies - 3-6 Nos, finely chopped
  • Cinnamon - 2 medium pieces
  • Cardamom - 5 Nos
  • Cloves - 4 Nos
  • Bay leaf - 1 Nos
  • Kewra water - 1 Teaspoon
  • Butter - 3-4 Tablespoon
  • Salt to taste

For cashew-nut paste:

  • Whole Cashew nuts - 10-12 Nos
  • Poppy seeds - 2 Tablespoon
  • Water - ½ cup

For Marination:

  • Onion paste - 1 cup
  • Ginger-garlic paste - 2 Tablespoon
  • Yogurt - 1 cup
  • White pepper powder - 1 Teaspoon
  • Salt to taste

For Tempering:

  • Dry red chilies - 2-3 Nos, or Red chilli Flakes - 1 Teaspoon
  • Onion, small sized - 1 Nos, cut into rings
  • Vegetable Oil - 1 Tablespoon
Directions

Initial Preparation:

  1. Clean and wash the chicken pieces, drain the water completely and set aside.
  2. Grind together the cashew-nuts and poppy seeds along with enough water, and make a fine paste.
  3. In a large bowl, marinate the chicken pieces with the items mentioned under 'For Marination'. Keep it aside for atleast 1 hour.

Curry Preparation:

  1. Heat butter in a pan, add in the whole spices and fry for few seconds.
  2. Now add in the marinated chicken along with the marinade, chopped green chillies and mix well. Cover and cook for 20 minutes on low-medium heat. Stir periodically.
  3. Then add in the cashew nut-poppy seed paste and combine well. Cover and cook until the chicken is tender on low-medium heat. Adjust salt. Stir periodically to prevent burning.
  4. Then open the lid and stir continuously on high heat until the gravy is thick and creamy.
  5. Add in the kewra water and combine well. Remove from heat and set aside.
  6. Heat 1 tablespoon of oil in a pan, add in the onion rings and saute until slightly translucent.
  7. Then add in the dry red chillies or chilli flakes and fry for 20-25 seconds on low heat.
  8. Pour over the curry and serve warm.
3, 1 reviews

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