Murgh Rezala

• Meat

  • 1 Chicken

• Produce

  • 6 Black pepper corns
  • 4 Red chilies, Dry

• Condiments

  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 cup Onion paste

• Baking & Spices

  • 2 Cardamom, green
  • 2 Cardamom, black
  • 1 Cinnamon
  • 3 Cloves
  • 1 powder tsp Garam masala
  • 2 tbsp Poppy seeds
  • 1 tsp Red chili powder
  • 1 Salt
  • 1 powder tsp White pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 10 Cashew nuts

• Dairy

  • 3 tbsp Ghee
  • 1 cup Yogurt

• Other

  • Kewra essence - 5-6 drops

Found on whiskaffair.com

Description

Ingredients

• Chicken - 1 kg ( with bones )
• Oil - 2 tbsp
• Ghee - 3 tbsp
• Cloves - 3-4
• Black pepper corns - 6-8
• Cinnamon - 2 inch stick
• Green cardamom - 2
• Black cardamom - 2
• Dry red chilies - 4-5
• Onion paste - 1 cup
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Yogurt - 1 cup
• Cashew nuts - 10-12
• Poppy seeds - 2 tbsp
• White pepper powder - 1 tsp
• Salt to taste
• Red chili powder - 1 tsp
• Garam masala powder - 1 tsp
• Kewra essence - 5-6 drops

Directions

• Soak cashew nuts and poppy seeds in warm water for 10 minutes.
• Make a smooth paste in a blender.
• Mix chicken, onion paste, ginger paste, garlc paste and yogurt in a bowl and marinate for an hour.
• Heat ghee and oil in a pan.
• When the ghee is hot, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry red chilies.
• Fry for 20 seconds.
• Pick chicken pieces from the marinade and fry on high heat for 4-5 minutes.
• Add the marinade, cashewnut and poppy seeds paste, white pepper powder, salt, red chili powder and garam masala powder.
• Cover and cook for 40-50 minutes.
• Add kewra essence.
• Serve hot with rice or Rumali roti.