Chicken Rezala Classic Kolkata-style Mughlai dish. скачать в хорошем качестве

Chicken Rezala Classic Kolkata-style Mughlai dish.

Ingredients 1. For Marination: Chicken: 750g - 1kg (Curry cut, bone-in pieces like drumsticks and thighs work best) Yogurt (Dahi): 1 cup (Beaten well so there are no lumps) Ginger-Garlic Paste: 2 tbsp Onion Paste: ½ cup (Boil 2 medium onions for 5 mins, drain, and grind to a white paste) Salt: 1 tsp 2. The "White" Paste (Soak in warm water for 20 mins, then grind): Cashews (Kaju): 10-12 whole Poppy Seeds (Posto/Khus Khus): 1 tbsp (Optional) Melon Seeds (Char Magaz): 1 tbsp (Adds extra creaminess) 3. For the Gravy & Tempering: Ghee: 2 tbsp (Essential for flavor) + Oil: 2 tbsp Whole Spices: 4-5 Dried Red Chilies (Whole) – Classic Rezala look 2 Bay Leaves (Tej Patta) 4 Green Cardamoms 4 Cloves 1 stick Cinnamon 1 Black Cardamom 8-10 Black Peppercorns Spice Powders: White Pepper Powder: 1 tsp (Use black pepper if you don't have white, but it will slightly darken the gravy) Coriander Powder: 1 tsp Garam Masala Powder: ½ tsp Finishing: Sugar: 1 tsp (Rezala has a subtle sweetness) Kewra Water: 1 tsp (The signature aroma) (Optional) Makhana (Fox Nuts): A handful, fried in ghee (Optional) Saffron: A few strands soaked in warm milkIngredients 1. For Marination: Chicken: 750g - 1kg (Curry cut, bone-in pieces like drumsticks and thighs work best) Yogurt (Dahi): 1 cup (Beaten well so there are no lumps) Ginger-Garlic Paste: 2 tbsp Onion Paste: ½ cup (Boil 2 medium onions for 5 mins, drain, and grind to a white paste) Salt: 1 tsp 2. The "White" Paste (Soak in warm water for 20 mins, then grind): Cashews (Kaju): 10-12 whole Poppy Seeds (Posto/Khus Khus): 1 tbsp (Optional) Melon Seeds (Char Magaz): 1 tbsp (Adds extra creaminess) 3. For the Gravy & Tempering: Ghee: 2 tbsp (Essential for flavor) + Oil: 2 tbsp Whole Spices: 4-5 Dried Red Chilies (Whole) – Classic Rezala look 2 Bay Leaves (Tej Patta) 4 Green Cardamoms 4 Cloves 1 stick Cinnamon 1 Black Cardamom 8-10 Black Peppercorns Spice Powders: White Pepper Powder: 1 tsp (Use black pepper if you don't have white, but it will slightly darken the gravy) Coriander Powder: 1 tsp Garam Masala Powder: ½ tsp Finishing: Sugar: 1 tsp (Rezala has a subtle sweetness) Kewra Water: 1 tsp (The signature aroma) (Optional) Makhana (Fox Nuts): A handful, fried in ghee (Optional) Saffron: A few strands soaked in warm milk #ChickenRezala #AAVEGsKitchen #KolkataFood #MughlaiChicken #RestaurantStyle #ChickenRecipe #BengaliRecipe #WhiteChickenCurry